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Calabrian Fish Ragu Pasta

Calabrian Fish Ragu Pasta

This Calabrian Fish Ragu Pasta brings the bold, sun-soaked flavors of Southern Italy to your table. Tender white fish is simmered in a spicy tomato sauce infused with fennel, smoked paprika, and chilli — then tossed with silky linguine and topped with crispy pangrattato for a rustic yet elegant finish. A perfect balance of heat, comfort, and coastal Italian charm.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 bowls
Course: Main Course
Cuisine: Calabrian, Italian, Mediterranean
Calories: 580
Ingredients Method Notes

Ingredients
  

For the Calabrian-Spiced Fish
  • 250 g firm white fish fillets skinless and boneless, cut into 2 cm cubes (barramundi, snapper, or cod)
  • 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 salt or cooking salt
  • 3 tbsp extra virgin olive oil
  • 2 tbsp tomato paste
For the Pasta
  • 250 g linguine or spaghetti or fettuccine
  • 1 tbsp kosher salt for pasta water
  • 1½ tbsp extra virgin olive oil
  • 3 cloves garlic finely minced
  • ¾ cup tomato passata tomato purée
For the Pangrattato (Crispy Breadcrumbs)
  • 1 cup day-old bread crusts removed, chopped into 1 cm pieces
  • 2 tsp extra virgin olive oil
  • 1 pinch kosher salt
For Garnish
  • 1 tbsp fresh parsley finely chopped
  • Parmesan cheese finely grated, for serving

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Step 7: Serve: Divide pasta into bowls. Top with crispy pangrattato, grated Parmesan, and a sprinkle of parsley. Serve immediately.

Notes

Serving: Enjoy with a crisp white wine such as Pinot Grigio or Vermentino. Serve alongside garlic bread or a green salad.
Storage: Refrigerate up to 2 days in an airtight container. Reheat gently with a splash of water on the stovetop.
Tips: Reduce chilli flakes for milder heat. Add capers or olives for extra depth. Fresh fish works best — pat dry if using frozen fillets.