Bring a burst of Southern Italian flair to your table with this Calabrian Fish Ragu Pasta — a fiery, flavor-packed twist on traditional seafood pasta. Tender chunks of white fish simmer gently in a rich tomato sauce infused with fennel, smoked paprika, and a touch of chilli heat inspired by Calabria’s bold cuisine. Ready in under 30 minutes, this dish balances comfort with sophistication — perfect for an elegant dinner or a quick weeknight indulgence.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Bold Mediterranean Flavors – The combination of fennel, chilli, and smoked paprika creates a deep, warming flavor base.
- Quick and Easy – Simple steps and minimal prep make it achievable even on busy evenings.
- Authentic Italian Touch – Inspired by Calabria’s love of spice and seafood, this recipe delivers rustic charm and modern freshness.
- Perfect Texture – Flaky fish mingled with silky pasta and crispy pangrattato for an unforgettable mouthfeel.
- Impress Guests Effortlessly – Elegant enough for entertaining, yet cozy enough for family dinners.
Ingredients Needed
For the Calabrian-Spiced Fish
- 250g (8 oz) firm white fish fillets (barramundi, snapper, or cod), skinless and boneless, cut into 2 cm / 0.8″ cubes
- ¾ tsp black peppercorns (or ½ tsp ground black pepper)
- 1 tsp fennel seeds (or ½ tsp ground fennel)
- 1 tbsp smoked paprika (or regular paprika if preferred)
- ½ tsp red chilli flakes (adjust to taste)
- ½ tsp ground nutmeg
- ½ tsp caster sugar
- ¾ tsp kosher or cooking salt
- 3 tbsp extra virgin olive oil
- 2 tbsp tomato paste
For the Pasta
- 250g (8 oz) linguine (or spaghetti, fettuccine)
- 1 tbsp kosher salt (for pasta water)
- 1½ tbsp extra virgin olive oil
- 3 garlic cloves, finely minced
- ¾ cup tomato passata (tomato purée)
For the Pangrattato (Crispy Breadcrumbs)
- 1 cup day-old bread (sourdough or ciabatta), crusts removed, chopped into 1 cm / 0.4″ pieces
- 2 tsp extra virgin olive oil
- A pinch of kosher salt
For Garnish
- 1 tbsp finely chopped fresh parsley
- Finely grated Parmesan cheese
How to Make Calabrian Fish Ragu Pasta
1. Toast & Grind the Spices
Preheat a large skillet or deep pan over medium heat — no oil yet. Add the black peppercorns and fennel seeds, toasting for 1–2 minutes until fragrant and lightly browned. This step enhances their natural oils for deeper flavor. Transfer to a mortar and pestle, then grind into a fine powder while still warm.
2. Marinate the Fish
Place the cubed fish in a bowl. Add the freshly ground spices, smoked paprika, chilli flakes, nutmeg, sugar, salt, olive oil, and tomato paste. Mix gently to coat every piece. Let it rest while you prepare the other components — this short marination infuses the fish with flavor.
3. Cook the Pasta
Bring 3 liters of salted water to a boil. Add the pasta and cook according to the package instructions, but reduce the time by one minute for a slightly firm texture. Before draining, reserve 1½ cups of the starchy pasta water. Drain and set aside.
4. Make the Calabrian Fish Ragu
In the same skillet used for the spices, heat olive oil over medium-high heat. Add the minced garlic and sauté for about 1 minute until aromatic but not browned — this builds the base flavor. Add the marinated fish and cook for 2 minutes, stirring carefully so it doesn’t break apart completely. Stir in the tomato passata and simmer for about 5 minutes until the sauce slightly thickens. Pour in 1 cup of the reserved pasta water and let it simmer for another 2 minutes until glossy and rich.
5. Combine the Pasta and Sauce
Add the cooked pasta directly to the pan with the ragu. Sprinkle in most of the chopped parsley. Toss gently for about a minute, allowing the sauce to coat each strand evenly. The fish will naturally flake into tender pieces, creating the perfect rustic texture — not mushy, not chunky.
6. Make the Pangrattato
Preheat your oven to 180°C / 350°F (160°C fan). Toss the bread pieces with olive oil and salt. Spread on a baking tray and bake for 10 minutes, flipping halfway through, until golden and crisp. These crunchy crumbs add an irresistible texture to your pasta.
7. Serve
Divide the pasta among bowls, top with a sprinkle of pangrattato, Parmesan cheese, and a touch more parsley. Serve immediately for the best flavor and texture.
Serving and Storage Tips
- Serving Suggestion: Pair this pasta with a crisp white wine like Pinot Grigio or Vermentino, and serve with a side of garlic bread or a simple green salad.
- Storage: Store leftovers in an airtight container for up to 2 days in the fridge.
- Reheating: Reheat gently on the stovetop over low heat with a splash of water to loosen the sauce. Avoid microwaving too long to prevent the fish from drying out.
Helpful Notes
- For a milder version, reduce or omit the chilli flakes.
- Substitute gluten-free pasta if desired — just monitor the cooking time closely.
- Add a few capers or olives for extra Mediterranean depth.
- Fresh fish works best, but you can use defrosted frozen fillets — just pat them dry before marinating.
Calabrian Fish Ragu Pasta
Ingredients
Method
- Step 1: Toast & Grind the Spices: Heat a dry skillet over medium heat. Add black peppercorns and fennel seeds, toasting 1–2 minutes until fragrant. Transfer to a mortar and pestle and grind into a fine powder while warm.
- Step 2: Marinate the Fish: In a bowl, combine cubed fish with ground spices, smoked paprika, chilli flakes, nutmeg, sugar, salt, olive oil, and tomato paste. Toss gently to coat and let marinate while prepping other components.
- Step 3: Cook the Pasta: Bring salted water to a boil and cook pasta 1 minute less than package directions. Reserve 1½ cups of pasta water before draining.
- Step 4: Make the Calabrian Fish Ragu: In the same skillet, heat olive oil over medium-high. Add garlic and sauté 1 minute until aromatic. Add marinated fish and cook 2 minutes, stirring gently. Stir in tomato passata and simmer 5 minutes until thickened. Add 1 cup of reserved pasta water and simmer 2 more minutes until glossy.
- Step 5: Combine the Pasta and Sauce: Add cooked pasta to the ragu. Sprinkle in most of the parsley. Toss gently to coat — the fish will flake naturally into tender pieces. Cook 1 minute more for flavors to meld.
- Step 6: Make the Pangrattato: Preheat oven to 180°C / 350°F (160°C fan). Toss bread pieces with olive oil and salt, spread on a tray, and bake 10 minutes, flipping halfway until golden and crisp.
- Step 7: Serve: Divide pasta into bowls. Top with crispy pangrattato, grated Parmesan, and a sprinkle of parsley. Serve immediately.
Notes
Conclusion
This Calabrian Fish Ragu Pasta is a fiery yet comforting dish that perfectly captures the spirit of coastal Italy. With tender fish, vibrant tomato sauce, and a hint of spice, it’s a recipe that impresses with both flavor and simplicity. Whether you’re serving it for guests or enjoying a cozy dinner at home, every bite promises warmth and satisfaction.
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Frequently Asked Questions (FAQ)
Can I use another type of fish?
Absolutely. Firm white fish like snapper, cod, or barramundi works best. Avoid oily fish such as salmon or sardines as they’ll overpower the sauce.
Can I make this dish gluten-free?
Yes — simply use your favorite gluten-free pasta and ensure your breadcrumbs are gluten-free.
Why did my sauce turn watery?
You may have added too much pasta water or under-reduced the sauce. Let it simmer a bit longer until it thickens and coats the back of a spoon.
Can I make this ahead of time?
You can prepare the sauce up to a day in advance. Store it in the fridge and reheat before adding freshly cooked pasta.
Is this recipe freezer-friendly?
It’s best enjoyed fresh, but the sauce alone can be frozen for up to one month. Thaw overnight and reheat gently before tossing with pasta.