Calabrian Fish Ragu Pasta Recipe

Calabrian Fish Ragu Pasta is a flavorful and rustic dish inspired by the southern Italian region of Calabria. The sauce is made with fresh fish, often including a mix of firm white fish and seafood like shrimp or squid, combined with Calabrian chili for a bit of heat and richness. The pasta soaks up the savory, spicy ragu, creating a hearty and delicious meal.

Here’s how you can make it:

Ingredients:

For the Fish Ragu:

• 1 lb (450g) white fish fillets (like cod, haddock, or snapper), cut into chunks
• 1/2 lb (225g) shrimp, peeled and deveined (optional)
• 1/2 lb (225g) squid or calamari (optional), sliced into rings
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 1 can (14 oz) crushed tomatoes
• 1/2 cup fish stock (or vegetable broth)
• 1-2 tablespoons Calabrian chili paste (adjust to your heat preference)
• 1 teaspoon dried oregano
• 1/2 teaspoon paprika (optional, for extra depth)
• Salt and freshly ground black pepper, to taste
• Fresh parsley or basil, chopped (for garnish)

For the Pasta:

• 12 oz (340g) spaghetti, linguine, or your favorite pasta
• Salt (for the pasta water)
• Freshly grated Parmesan cheese (optional, for serving)

Instructions:

1. Prepare the Pasta:

• Bring a large pot of salted water to a boil. Cook your pasta according to the package instructions until al dente.
• Once cooked, reserve about 1/2 cup of pasta cooking water, then drain the pasta and set it aside.

2. Make the Fish Ragu:

• Heat olive oil in a large skillet or Dutch oven over medium heat.
• Add the onion and sauté for about 4-5 minutes until softened.
• Add the garlic and cook for another minute until fragrant.
• Pour in the white wine and let it simmer for 2-3 minutes, allowing the alcohol to evaporate and the wine to reduce slightly.

3. Add the Tomatoes and Spices:

• Stir in the crushed tomatoes, fish stock, Calabrian chili paste, oregano, and paprika (if using).
• Bring the sauce to a simmer and cook for about 10 minutes, stirring occasionally. The sauce should begin to thicken.

4. Cook the Fish and Seafood:

• Add the fish chunks, shrimp, and squid to the skillet with the tomato sauce. Simmer for an additional 5-7 minutes, until the fish is cooked through and the shrimp turns pink. Be careful not to overcook the seafood.

5. Combine the Pasta and Ragu:

• Add the cooked pasta to the skillet with the fish ragu. Toss everything together, adding a splash of the reserved pasta water to help the sauce adhere to the pasta. Cook for another 1-2 minutes, allowing the pasta to absorb some of the sauce.

6. Serve:

• Plate the pasta and top with freshly chopped parsley or basil.
• If desired, sprinkle with freshly grated Parmesan cheese (though this is optional, as it may mask the delicate flavors of the seafood).

Tips:

• Adjust the spice: If you prefer a milder dish, use less of the Calabrian chili paste, or omit it altogether. You can also substitute it with a little crushed red pepper flakes if Calabrian chili paste is unavailable.
• Fish options: You can mix and match the fish and seafood used in the ragu. In addition to shrimp, squid, and white fish, you could also add mussels or clams for added flavor.
• Make it a bit creamier: For a slightly creamy ragu, stir in a tablespoon or two of heavy cream or mascarpone cheese just before serving.

This Calabrian Fish Ragu Pasta is a wonderfully flavorful dish with the right balance of heat from the chili paste, richness from the fish, and brightness from the tomatoes. It’s a perfect meal for seafood lovers looking for something a bit different! Enjoy!