If you’re looking for a pasta dish that’s bold, comforting, and just a little unexpected, this Calabrian Fish Ragu Pasta is for you. It’s got that deep, slow-simmered richness of a classic ragu, but with the bright, briny goodness of fresh fish and a little heat from Calabrian chiles. Every bite is a perfect balance of savory, spicy, and slightly sweet tomato goodness, wrapped around tender pasta. Trust me—this one’s a game-changer for your weeknight dinner routine or even a cozy dinner party.
Disclosure: This post contains affiliate links.If you click and make a purchase, I may earn a small commission at no extra cost to you.
Why You’ll Love Calabrian Fish Ragu Pasta
Rich & Flavorful: The combination of fish, tomatoes, and Calabrian chiles creates a deeply satisfying sauce that clings beautifully to pasta.
Quick & Easy: Unlike a traditional meat-based ragu, this one comes together in under an hour, making it perfect for a weeknight meal.
Healthy & Protein-Packed: Fish is a lean protein, making this dish a nutritious option without sacrificing flavor.
Customizable: Adjust the heat level by adding more or fewer Calabrian chiles, or swap out the fish for shrimp, scallops, or even a mix of seafood.
Restaurant-Quality at Home: This dish feels fancy, but it’s surprisingly simple to make—perfect for impressing guests or treating yourself.
Ingredients in Calabrian Fish Ragu Pasta
Here’s what makes this dish sing:
White Fish Fillets: A firm, mild fish like cod, halibut, or sea bass works best, flaking beautifully into the sauce.
Calabrian Chiles: The star ingredient, these bring a smoky heat that elevates the whole dish.
Garlic & Shallots: Aromatic and essential, they add depth and a little sweetness to the ragu.
Crushed Tomatoes: The base of the sauce, giving it that rich, velvety texture.
White Wine: Adds acidity and enhances the complexity of flavors.
Olive Oil: For sautéing and bringing everything together with richness.
Fresh Basil & Parsley: A pop of freshness to balance the hearty sauce.
Pasta of Choice: Bucatini, pappardelle, or rigatoni work beautifully, holding onto the sauce for the perfect bite.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Sauté the Aromatics: Heat olive oil in a pan over medium heat. Add the shallots and garlic, cooking until fragrant and slightly golden.
Add the Calabrian Chiles: Stir in the chopped chiles, letting their heat infuse the oil for a minute.
Deglaze with White Wine: Pour in the white wine, scraping up any browned bits from the pan. Let it reduce slightly.
Simmer the Sauce: Add crushed tomatoes and let everything simmer, allowing the flavors to meld together.
Cook the Fish: Gently place the fish fillets into the sauce. Let them poach until flaky, then break them apart with a spoon.
Cook the Pasta: While the ragu simmers, cook your pasta until al dente. Reserve some pasta water for later.
Combine & Toss: Add the drained pasta to the sauce, tossing everything together. If needed, add a splash of pasta water to help the sauce coat the noodles.
Finish with Herbs & Olive Oil: Stir in fresh basil and parsley, then drizzle with a bit of olive oil for a glossy finish.
Serve & Enjoy: Plate it up, top with more herbs if desired, and dig in!
How to Serve Calabrian Fish Ragu Pasta
With Crusty Bread: A side of warm bread is perfect for mopping up every bit of sauce.
Topped with Extra Heat: If you love spice, add more Calabrian chile oil before serving.
With a Glass of Wine: A crisp white wine or light red pairs beautifully with the dish’s rich flavors.
As a Special Dinner: Serve with a fresh salad and some roasted vegetables for a full meal.
Additional Tips
Choose the Right Fish: Use a firm white fish that won’t fall apart too quickly in the sauce.
Adjust the Spice: Start with a small amount of Calabrian chiles and add more to taste.
Save Your Pasta Water: A splash can help bring the sauce together and coat the pasta better.
Make It Ahead: The ragu can be made in advance and stored in the fridge for up to 3 days.
FAQ Section
Q1: Can I use canned fish instead of fresh?
A1: Fresh is best, but high-quality canned tuna or salmon can work in a pinch.
Q2: Can I make this dish gluten-free?
A2: Absolutely! Just swap out the pasta for your favorite gluten-free variety.
Q3: How spicy is this dish?
A3: It has a gentle warmth, but you can adjust the spice level by using more or fewer Calabrian chiles.
Q4: Can I freeze the ragu?
A4: Yes! The sauce (without pasta) freezes well for up to a month. Thaw and reheat gently before serving.
Q5: What if I don’t have white wine?
A5: You can use vegetable or fish stock for a similar depth of flavor.
Q6: Can I use a different type of pasta?
A6: Definitely! Any pasta that holds sauce well, like fusilli or linguine, will work great.
Q7: What’s the best way to reheat leftovers?
A7: Reheat on the stove with a splash of water or olive oil to keep the sauce from drying out.
Q8: Can I add other seafood to this?
A8: Yes! Shrimp, mussels, or even squid would be delicious additions.
Q9: Do I need to remove fish skin?
A9: If your fillets have skin, it’s best to remove it before adding to the sauce.
Q10: How can I make the sauce richer?
A10: A small pat of butter at the end will add extra richness and silkiness to the sauce.
Final Thoughts
This Calabrian Fish Ragu Pasta is a beautiful balance of spicy, savory, and comforting flavors. Whether you’re making it for a cozy night in or impressing guests, it’s a surefire winner. Give it a try, and let me know how it turns out—this might just become your new favorite pasta dish!
Print
Calabrian Fish Ragu Pasta
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 3 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Description
This Southern Italian-inspired fish ragu is a bold, spicy pasta dish with rich flavors from a homemade Calabrian spice mix. It’s a unique way to cook fish, stretching it into a hearty meal that pairs beautifully with linguine or spaghetti. Topped with pangrattato (crispy breadcrumbs) and Parmesan, this dish is pure comfort with a gourmet twist!
Ingredients
Calabrian Spiced Fish:
- 250g (8 oz) firm white fish, skinless, boneless, cut into 2 cm cubes (barramundi, snapper, cod)
- 3/4 tsp black peppercorns (or 1/2 tsp ground black pepper)
- 1 tsp fennel seeds (or 3/4 tsp ground fennel)
- 1 tbsp smoked paprika (or regular paprika)
- 1/2 tsp red chili flakes (adjust to taste)
- 1/2 tsp nutmeg powder
- 1/2 tsp caster sugar
- 3/4 tsp kosher salt
- 3 tbsp extra virgin olive oil
- 2 tbsp tomato paste
Pasta:
- 250g (8 oz) linguine, fettuccine, or spaghetti
- 1 tbsp kosher salt, for pasta water
- 1 1/2 tbsp extra virgin olive oil
- 3 garlic cloves, finely minced
- 3/4 cup tomato passata (tomato purée)
- 1 cup reserved pasta water
Garnish:
- 1 tbsp fresh parsley, finely chopped
- Parmesan cheese, grated
Pangrattato (Crunchy Breadcrumbs):
- 1 cup stale bread (sourdough or ciabatta), crusts removed, chopped into 1 cm pieces
- 2 tsp extra virgin olive oil
- 1 pinch kosher salt
Instructions
1. Make the Spice Mix & Coat the Fish:
- Heat a large skillet over medium heat (no oil).
- Toast black peppercorns and fennel seeds for 1½ to 2 minutes until fragrant.
- Grind into a powder using a mortar & pestle or spice grinder.
- In a bowl, combine ground spices with fish, paprika, chili flakes, nutmeg, sugar, salt, olive oil, and tomato paste. Mix well and set aside.
2. Cook the Pasta:
- Bring 3 liters of water to a boil, add salt, and cook pasta 1 minute less than package instructions.
- Reserve 1½ cups pasta water before draining.
3. Cook the Fish Ragu:
- Heat olive oil in the same skillet over medium-high heat.
- Add garlic, sauté 1 minute until fragrant.
- Add spiced fish, stirring frequently for 2 minutes.
- Pour in tomato passata, simmer for 5 minutes.
- Stir in 1 cup reserved pasta water, simmer for 2 more minutes.
4. Toss & Serve:
- Add drained pasta and ¾ of the parsley to the skillet. Toss for 1 minute until well-coated.
- The fish should break into flakes, but not disintegrate completely.
- Divide between bowls, top with pangrattato, Parmesan, and remaining parsley. Serve immediately!
5. Make Pangrattato (Crunchy Breadcrumbs):
- Preheat oven to 180°C (350°F) or 160°C fan-forced.
- Toss bread pieces with olive oil and salt, spread on a tray.
- Bake for 10 minutes, tossing halfway, until golden & crispy.
Notes
- Fish Options: Works best with firm white fish (barramundi, snapper, cod).
- Spice Adjustment: Reduce chili flakes for a milder taste.
- Pasta Swap: Use penne or rigatoni for a thicker, hearty dish.
- Make-Ahead: Fish ragu keeps well in the fridge for 2 days.
Nutrition
- Serving Size: 1 portion
- Calories: 520 kcal
- Sugar: 6g
- Sodium: 750mg
- Fat: 22 g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 45mg