Cook the octopus over a medium heat until it is rid of its juices. Cut up into medium sized pieces and add the finely-chopped onions, the peppercorns, salt, pepper, garlic, tomatoes, cinnamon (optional) and the oil and cook until the octopus is soft. Add the parsley and the bukovo and stir. In a separate pot, cook the pasta in plenty of salted water and then drain. Mix the pasta in with the octopus and its sauce and serve.