Calabrian Fish Ragu Pasta Recipe – Quick Spicy Seafood Pasta
This Calabrian Fish Ragu Pasta Recipe is a quick and flavorful seafood dinner with tender fish in a spicy tomato sauce tossed with pasta. Perfect for weeknights or special Italian-inspired meals.
Equipment
- Large sauté pan or skillet
- Medium pot (for pasta)
- Mixing bowl
- Whisk or spatula
- Measuring Cups and Spoons
- Grater (optional, for zest or cheese)
- Tongs or pasta fork
Ingredients
For the Fish Ragu:
- 1 lb firm white fish (cod, snapper, or barramundi), cut into chunks
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 2 tsp fennel seeds
- 1 tsp smoked paprika
- ½–1 tsp crushed Calabrian chili (adjust to taste)
- 2 tbsp tomato paste
- 1 14-oz can passata or crushed tomatoes
- Salt and black pepper, to taste
- Fresh parsley or basil, chopped (for garnish)
- Lemon wedges (for serving)
For the Pasta:
- 12 oz long pasta (linguine, spaghetti, or fettuccine)
- Reserved pasta water
For the Pangrattato (Breadcrumb Topping):
- ½ cup breadcrumbs
- 2 tbsp olive oil
- Pinch of salt
Instructions
- Toast & Grind Spices: In a small pan, lightly toast fennel seeds for 1–2 minutes. Grind if desired.
- Marinate Fish: Toss fish with 1 tbsp olive oil, a pinch of salt, and half of the smoked paprika and chili. Set aside 5–10 minutes.
- Cook Pangrattato: Heat 2 tbsp olive oil in a small pan. Add breadcrumbs and pinch of salt, toasting until golden and crispy. Set aside.
- Cook Pasta: Boil pasta in salted water until al dente. Reserve ½ cup pasta water, then drain.
- Build Ragu: In a large sauté pan, heat 1 tbsp olive oil. Sauté onion and garlic until translucent. Add tomato paste, passata, toasted fennel seeds, smoked paprika, and remaining chili. Simmer gently 5–7 minutes.
- Add Fish: Fold in marinated fish, simmering gently until just cooked through (5–7 minutes). Adjust salt and pepper.
- Combine Pasta & Ragu: Toss pasta with fish ragu. Add reserved pasta water as needed for smooth sauce coating.
- Plate & Finish: Serve pasta topped with pangrattato, fresh parsley or basil, and lemon wedges. Optional drizzle of extra olive oil for shine.
Notes
- Fish Selection: Firm white fish works best; avoid oily or delicate fish.
- Pasta Water: Helps bind sauce to pasta for perfect coating.
- Pangrattato: Add just before serving to maintain crunch.
- Spice Level: Adjust Calabrian chili to taste; add flakes for more heat.
- Make-Ahead: Fish ragu can be prepared a day ahead; reheat gently and fold in freshly cooked pasta.
- Serving Tips: Pair with a crisp white wine (Vermentino or Pinot Grigio) and a simple green salad for a complete meal.