Calabrian Fish Ragu Pasta
A bold and comforting pasta dish made with flaky white fish simmered in a spicy Calabrian-style tomato ragu. Tossed with wide noodles and topped with crispy breadcrumbs, it’s rustic Italian flavor in every bite.
Ingredients
Scale
- 12 oz tagliatelle or fettuccine
- 1 lb white fish (cod or haddock), cut into chunks
- 1 can (14 oz) crushed tomatoes
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon Calabrian chili paste
- 1 small red onion, finely chopped
- 1/2 cup breadcrumbs
- 1/4 cup grated parmesan cheese
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
- 1/4 cup reserved pasta water
Instructions
- Bring a large pot of salted water to a boil. Cook pasta until al dente, reserve 1/4 cup pasta water, and drain.
- Heat olive oil in a deep skillet over medium heat. Add onion and garlic, sauté until fragrant.
- Stir in Calabrian chili paste and cook for 1 minute. Add crushed tomatoes, salt, and pepper. Simmer for 10–15 minutes.
- Gently stir in fish chunks. Cook for 5–6 minutes until fish is opaque and flaky.
- Add cooked pasta and reserved pasta water. Toss gently to coat in sauce.
- Toast breadcrumbs in a small pan with a bit of olive oil until golden.
- Top pasta with breadcrumbs, grated parmesan, and chopped parsley. Serve hot.
Notes
- Use firm white fish so it doesn’t fall apart in the sauce.
- Toast breadcrumbs fresh for best crunch.
- Adjust chili paste to control spice level.
Find it online: https://dishmio.com/calabrian-fish-ragu-pasta/