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Calabrian Fish Ragù Pasta

Calabrian Fish Ragù Pasta
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This Calabrian Fish Ragù is a bold, deeply flavorful pasta dish inspired by the spicy, rustic flavors of Southern Italy. Instead of using sausage or meat, firm white fish is coated in a fragrant Calabrian-style spice mix and gently simmered in a rich tomato sauce until it flakes beautifully into the pasta. The result is a comforting yet exciting dish that feels restaurant-worthy but is surprisingly quick and easy to make at home. Finished with crunchy pangrattato and Parmesan, this pasta delivers big flavor in every bite.

Ingredients

Scale

Calabrian Spiced Fish

  • 250 g (8 oz) firm white fish fillets, skinless and boneless, cut into 2 cm cubes

  • 3/4 teaspoon black peppercorns (or 1/2 tsp ground black pepper)

  • 1 teaspoon fennel seeds (or 1/2 tsp fennel powder)

  • 1 tablespoon smoked paprika

  • 1/2 teaspoon red chili flakes (adjust to taste)

  • 1/2 teaspoon ground nutmeg

  • 1/2 teaspoon superfine sugar

  • 3/4 teaspoon salt

  • 3 tablespoons extra virgin olive oil

  • 2 tablespoons tomato paste

Pasta

  • 250 g (8 oz) linguine (or spaghetti or fettuccine)

  • 1 tablespoon salt (for pasta water)

  • 1 1/2 tablespoons extra virgin olive oil

  • 3 garlic cloves, finely minced

  • 3/4 cup tomato passata (tomato purée)

Pangrattato (Italian Breadcrumb Topping)

  • 1 cup stale bread, crusts removed, chopped into small pieces

  • 2 teaspoons olive oil

  • 1 pinch salt

Garnish

  • 1 tablespoon finely chopped parsley

  • Finely grated Parmesan cheese

Instructions

1. Toast and Grind the Spices

Heat a large deep skillet over medium heat with no oil. Toast the peppercorns and fennel seeds for 1½–2 minutes until fragrant and lightly browned. Grind into a powder while still warm.

2. Season the Fish

Place the fish in a bowl with the ground spices, smoked paprika, chili flakes, nutmeg, sugar, salt, olive oil, and tomato paste. Mix gently until evenly coated. Set aside.

3. Cook the Pasta

Bring 3 liters of water to a boil with the salt. Cook pasta 1 minute less than package directions. Reserve 1½ cups of pasta water, then drain.

4. Make the Fish Ragù

In the same skillet, heat olive oil over medium-high heat. Add garlic and cook for 1 minute until fragrant. Add the fish and cook for 2 minutes, stirring gently. Add tomato passata and simmer for 5 minutes. Pour in 1 cup reserved pasta water and simmer for another 2 minutes.

5. Toss the Pasta

Add cooked pasta and most of the parsley. Toss for 1 minute until the sauce coats the pasta and the fish breaks into flakes while still leaving some chunks.

6. Serve

Divide pasta between bowls. Top with pangrattato, Parmesan, and remaining parsley. Serve immediately.

Notes

  • Use firm white fish like cod, snapper, barramundi, or hake so it flakes without drying out.

  • Grinding whole spices makes a noticeable difference in flavor depth.

  • Don’t overcook the fish—gentle simmering keeps it tender.

  • Pasta water is key for a silky, cohesive sauce.

  • No stale bread? Use panko breadcrumbs and toast briefly instead.

Find it online: https://chocotune.com/calabrian-fish-ragu-pasta/