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Home Quick and Easy

Calabrian Fish Ragu Pasta

By:Nagi
Published:9 Oct '23Updated:8 Dec '23
42 Comments
Recipe v Video v Dozer v

This is a fish pasta in a richly flavoured fish ragu pasta sauce. It’s a great recipe to stretch fish further and cook it in a unique way that’s outrageously delicious with big, bold Italian Calabrian spices!

Bowl of Calabrian fish ragu pasta ready to be eaten

Calabrian Fish Ragu Pasta

I feel like the name of today’s recipe requires explanation.

I’m calling this a ragu because it’s stewy and braisy and has beautiful depth of flavour even though it hasn’t been slow cooked for hours like my Shredded Beef Ragu. Because, NEWSFLASH, it doesn’t have to be slow cooked for hours to be called a ragu!

As for the Calabrian part of the name? It’s because the seasoning is inspired by the flavours of Calabria: chillies and particularly nduja, the intensely-flavoured salami paste from the region that’s rising in popularity in the foodie world. Stuffed in focaccias, dolloped on pizzas, mixed into pasta sauces, this fiery spread has big, bold flavours and a little bit goes a long way.

So, as you might have guessed, this is a fish pasta that is big on flavour. I love that it tastes exotic and restaurant-y but it’s economical and easy!

Close up photo of Calabrian fish ragu pasta

Making Calabrian fish ragu pasta
Fish tossed in a bold Calabrian spice mix
Making Calabrian fish ragu pasta

Ingredients in this Fish Ragu Pasta

Here’s what you need to make this.

1. The fish

Key to this pasta is the spice mix for the fish. As mentioned earlier, the flavours in this fish pasta are based on the seasoning on nduja which is a type of salami. So, think – fennel and paprika with a hit of spiciness. Bold is the word that comes to mind!

Fish Ragu ingredients

Best fish for this pasta

Any firm white fish fillets (skinless and boneless) can be used in this recipe. Here are some suggestions: snapper, John or Silver dory, barramundi, bream, tilapia, pollock, cod, flathead, perch, ling, bass, basa, hake, hoki, monkfish (pricey here, so I reserve for other uses like this recipe). If using frozen, thaw thoroughly and pat dry before using.

I recommend avoiding:

  • Fish that dry out easily when cooked – Like swordfish, tuna, bonito, kingfish, marlin.

  • Delicate and thin-filleted fish – Like flounder, sole, plaice, turbot, whiting. The texture of the flesh is a bit too delicate for this type of cooking.

  • Oily fish – Like sardines or mackerel. A bit too overwhelming, flavours don’t quite match.

The Calabrian spices

  • Whole fennel and black peppercorns – These are toasted then ground, for maximum flavour impact. I would not ask you to make the effort to toast and grind if I really didn’t believe it was worth it. It is! However, I have substitutions in the recipe notes for ground fennel and pepper, if that’s all you have.

  • More spices – Nutmeg, paprika, chilli flakes (red pepper flakes). Feel free to dial back the chilli if you’re concerned about spicineess.

2. In the pasta and the sauce

Fish Ragu ingredients
  • Pasta – Any long strand thinnish pasta is ideal here. I use fettuccine.

  • Tomato passata – This is pureed, strained pure tomatoes, sometimes labelled “tomato puree” in the US (here’s a photo of Mutti tomato passata sold at Walmart). It’s readily available in Australian supermarkets nowadays, alongside pasta sauces. It costs around the same as canned tomato.

    Passata is excellent for making thick, smooth sauces and soups without a long simmer time like required to break down crushed tomato. A regular in my recipes! More on tomato passata here.

  • Tomato paste – A boost of tomatoey flavour and to help thicken the sauce.

  • Garlic – Because, garlic. Rarely do savoury recipes happen around here without garlic!

  • Parsley and parmesan – garnishes. I know parmesan isn’t strictly traditional in Italian fish and seafood pastas. But, it works. We’re not after loads of parmesan cheesiness. It just adds saltiness.

3. pangrattato

Pangrattato is an Italian chunky breadcrumb topping that adds an addictive crunch and flavor to pasta dishes and salads. I particularly like it with this fish ragu as it adds great texture and is a terrific contrast to the soft fish.

Fish Ragu ingredients
  • Bread – Use a denser bread like sourdough, ciabatta etc which have structure and go really crunchy when toasted. Lightweight sandwich bread is a little too delicate and kind of just dissolves into powder, bypassing the crunch completely. 🙂 BUT – if sandwich bread is all you have, I’d still go ahead! Or, substitute with panko breadcrumbs.

  • Oil and salt – To make it crunchy and salty.


How to make fish ragu

As mentioned earlier, this is a ragu but it doesn’t have to be slow cooked for hours! In fact, if you can multi-task, you’ll get this on the table in just over 20 minutes. 🙂

1. pangrattato first

Get the pangrattato in the oven first. Toss the bread in olive oil and salt, then bake in a 180°C / 350°F (160°C fan-forced) oven for 10 minutes until crisp all the way through.

How to make Fish Ragu

2. CALABRIAN SPICED FISH NEXT

Next up, toast the spices and coat the fish in the tasty flavours.

How to make Fish Ragu
  1. Toast the fennel and black peppercorns for a couple of minutes until it smells fragrant and you can see the fennel is lightly browned. Use a large deep skillet or pot, something large enough to toss the pasta with the sauce later. No oil required at this stage.

  2. Grind the spices using a mortar and pestle, or a grinder.

  3. Coat the fish with the ground fennel and peppercorns, nutmeg, chilli flakes, sugar, salt, olive oil plus the tomato paste.

  4. Once coated, set aside while you prep the other ingredients. No need to marinate.

3. MAKING THE PASTA

The pasta sauce takes around the same time to cook as the pasta so you can make both at the same time.

  1. Boil pasta for the time per the packet directions minus 1 minute. It should be al dente – cooked through but still a slight firm but. It will soften more as it cooks through more when tossed with the pasta sauce.

    Scoop out about 1 1/2 cups of pasta cooking water. We will need this for the pasta tossing at the end.

  2. Cook fish – Sauté the garlic until golden, then add the fish (scrape out every bit of the paste!) and cook for 2 minutes.

How to make Fish Ragu
  1. Add the tomato passata and simmer for 5 minutes.

  2. The fish ragu sauce – This is what it looks like before the tossing process starts. Notice how the fish pieces are still whole at this stage. Some of the pieces will flake and break when we toss with the pasta, some will stay mostly whole. I find that texture the most appealing for me.

    What we don’t want is for all the fish to disintegrate. It’s so much nicer to have fish chunks so you know you’re eating fish rather than unidentifiable mush!

How to make Fish Ragu
  1. Add reserved pasta cooking water and simmer for a further 2 minutes. The pasta cooking water has starch in it which makes the sauce thicken so it clings to the pasta strand. You will see in the next step!

  2. Toss with pasta – Then add the pasta and most of the parlsey. Toss, still on the stove, for 1 minute or until the pasta strands are stained red and all the fish ragu is clinging to the pasta strands rather than pooled in the pan.

    If the pasta gets too thick (excessively enthusiastic tossing, heat too high are typical causes), just add a splash of extra pasta cooking water to thin it out and give it another good toss!

Tossing Calabrian fish ragu pasta

Now, it’s ready for serving. Twirl into bowls and cover liberally with a shower of the crunchy pangrattato and finish with parmesan!

Calabrian fish ragu pasta freshly made

Bowl of Calabrian fish ragu pasta

Matters of serving fish ragu

As with any pasta, this fish ragu is best served and eaten piping hot and fresh, straight out of the pan while the pasta is sticky and slippery and saucy. As it sits around, the pasta continues to absorb the liquid, drying it out so it’s thick and stodgy.

So, whenever you are making any pasta, be sure to have the hungry hoards at the table, ready to twirl and slurp the moment you bring the pasta bowls to the table, for maximum enjoyment!

Really hope you love this as much as I do. The fish ragu is divine as it is. But with that crunchy pangrattato? It’s sheer perfection. Enjoy! – Nagi x


Watch how to make it

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Bowl of Calabrian fish ragu pasta ready to be eaten

Calabrian Fish Ragu

Author: Nagi
Prep: 10 minutes mins
Cook: 25 minutes mins
Mains
Italian-esque
5 from 6 votes
Servings3
Tap or hover to scale
Print
Recipe video above. This is a fish pasta in a richly spiced fish ragu pasta sauce. The spice mix is based on njuda, the bold flavoured spreadable Calabrian salami paste that's rising in popularity in the restaurant scene! It's a great way to make fish stretch further, cooked in a unique way that's outrageously delicious with big, bold Southern Italian flavours.
No stale bread? Use panko instead. See notes. 3 servings? I know it's a little odd, but the spice mix didn't scale down neatly to make pasta for 2! (3/8 tsp nutmeg?!). Leftovers are always delicious. 🙂

Ingredients

Calabrian spiced fish:

  • 250g/ 8 oz firm white fish fillets , skinless, boneless, cut into 2 cm / 0.8″ cubes (barramundi, snapper, cod – Note 1)
  • 3/4 tsp black peppercorns (Note 2 for ground option)
  • 1 tsp fennel seeds (Note 2 for ground option)
  • 1 tbsp smoked paprika (sub ordinary paprika)
  • 1/2 tsp red chilli flakes (red pepper flakes), feel free to reduce/omit
  • 1/2 tsp nutmeg powder
  • 1/2 tsp caster / superfine sugar
  • 3/4 tsp cooking / kosher salt
  • 3 tbsp extra virgin olive oil
  • 2 tbsp tomato paste

Pasta:

  • 250g/8 oz linguine pasta (or fettuccine, spaghetti)
  • 1 tbsp cooking / kosher salt , for pasta water
  • 1 1/2 tbsp extra virgin olive oil
  • 3 garlic cloves , finely minced
  • 3/4 cup tomato passata (US: tomato puree, Note 3)

Garnish:

  • 1 tbsp finely chopped parsley
  • Parmesan cheese , finely grated, for serving

Pangrattato

  • 1 cup stale bread like sourdough, ciabatta , crusts removed, torn/chopped into irregular 1cm/0.4" pieces (Note 4)
  • 2 tsp extra virgin olive oil
  • 1 pinch cooking / kosher salt

Instructions

  • Toast & grind – Preheat a large deep skillet or pot over medium heat (Note 5), no oil. Toast black peppercorn and fennel for 1 1/2 to 2 minutes until it smells fragrant and the fennel is lightly browned. Transfer to a mortar and use a pestle and grind to a powder while still hot.
  • Coat fish – Transfer to a medium bowl with remaining Calabrian spiced fish ingredients. Stir well with a spatula until combined. Set aside.
  • Cook pasta – Boil 3 litres of water with the cooking salt. Cook pasta per packet directions minus 1 minute. Just before draining, scoop out 1 1/2 cups pasta cooking water. Then drain in a colander and leave until ready to use.
  • Calabrian fish ragu – While the pasta is cooking, heat olive oil in the same skillet you used to toast the fennel on medium high. Add garlic and cook for 1 minute. Add the fish. Cook for 2 minutes, stirring regularly. Add tomato passata. Simmer for 5 minutes, stirring occasionally. Add 1 cup of the reserved pasta cooking water and simmer for 2 minutes.
  • Toss pasta – Add pasta and 3/4 of the parsley. Toss for 1 minute to coat the pasta with the sauce. Most of the fish will break up into flakes but some will remain in larger chunks – this is good! We don't want disintegrated mush, nor giant chunks. Once the pasta turns red and the sauce and fish bits are clinging to the pasta straws, remove from heat and divide between bowls immediately.
  • Serve – Sprinkle with pasta, pangrattato and parmesan. Eat immediately!

Pangrattato:

  • Preheat oven to 180°C / 350°F (160°C fan-forced).
  • Toss bread, oil and salt in a small bowl. Spread on a tray and bake for 10 minutes, tossing at the 5 minute mark, or until light golden and fully crisp.

Recipe Notes:

1. Firm white fish fillets – Works best with fairly firm white fish fillets that are not too thick. Some suggestions: snapper, John or Silver dory, barramundi, bream, tilapia, pollock, cod, flathead, perch, ling, bass, basa, hake, hoki. If using frozen, thaw thoroughly and pat dry before using.
I recommend avoiding:
  • Fish that dry out easily when cooked – Like swordfish, tuna, bonito, kingfish, marlin.
  • Delicate and thin-filleted fish – Like flounder, sole, plaice, turbot, whiting. The texture of the flesh is a bit too delicate for this type of cooking.
  • Oily fish – Like sardines or mackerel. A bit too overwhelming, flavours don’t quite match.
2. Grinding whole spices will give the best flavour in this recipe, it really makes a difference here. I only emphasise this when it matters, I will use pre-ground whenever I can! But you can use pre-ground if that’s all you’ve got. 1/2 tsp coarsely ground black pepper and 1/2 tsp fennel powder. No toasting, just mix in with other spices.
3. Tomato passata – Pureed, strained pure tomatoes, sometimes labelled “tomato puree” in the US (here’s a photo of Mutti tomato passata sold at Walmart). Readily available in Australian supermarkets nowadays, alongside pasta sauces. Excellent for making thick, smooth sauces. More on tomato passata here.
4. Back up – use 1/2 cup panko instead, toast for shorter time. If the bread isn’t stale that’s fine too, it’ll take a little longer to go crunchy and is a little harder to cut into small pieces.
5. Cooking vessel needs to be large enough to toss the sauce with the pasta.
6. Recipe reference – inspired by this recipe torn out from the Delicious magazine during a flight. Though, my resulting recipe is very different. Much saucier (good thing), faster (also a good thing) with bolder flavours (that’s just how I roll!).
7. Leftovers will keep for 3 days in the fridge. Warm in microwave with a splash of water and toss well. Store pangrattato in the pantry.
Nutrition per serving assuming 3 servings.

Nutrition Information:

Calories: 714cal (36%)Carbohydrates: 86g (29%)Protein: 31g (62%)Fat: 28g (43%)Saturated Fat: 4g (25%)Polyunsaturated Fat: 4gMonounsaturated Fat: 18gTrans Fat: 0.01gCholesterol: 38mg (13%)Sodium: 3264mg (142%)Potassium: 844mg (24%)Fiber: 7g (29%)Sugar: 9g (10%)Vitamin A: 1661IU (33%)Vitamin C: 11mg (13%)Calcium: 112mg (11%)Iron: 5mg (28%)
Keywords: fish pasta, fish ragu
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

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Life of Dozer

My house needed a major air-out over the weekend after a particularly intense week of spice-heavy cooking, so I left all the doors open all day to create a nice breezeway.

Dozer was put on front door guard duty. I felt totally safe.

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42 Comments

  1. Liesbeth says

    October 26, 2023 at 1:56 am

    Can I substitute the dry spices with Nduja? If yes, how many tablespoons should I use for 5 persons

    Reply
  2. Wouter Kalb says

    October 19, 2023 at 11:44 pm

    Your Calabrian Fish Ragu Pasta was incredibly tasty. Especially after heating the pepper and fennel seeds and grinding to powder. Do you have vegetable suggestions to add to the ragu?
    Thanks!!

    Reply
  3. Gillian says

    October 18, 2023 at 11:16 pm

    5 stars
    Made this yesterday for dinner. It was absolutely delicious. Thanks Nagi,.. you are the best!

    Reply
  4. Penny says

    October 14, 2023 at 8:15 pm

    Hi Nagi, I have a wonderful Sicilian pork ragu recipe that features heavily on my menu at home! Have substituted chicken for the pork sometimes, always include a big slurp of a decent red! My question is about the crumbled baked bread, am wondering why you have included it in this ragu?

    Reply
    • Joe says

      November 8, 2023 at 7:47 am

      I’d guess it’s so there’s a bit of textural contrast as the fish, sauce and pasta are quite similar.

      Reply
      • Joe says

        November 8, 2023 at 7:47 am

        Similar in texture, I should have said!

        Reply
  5. Beth Maier says

    October 12, 2023 at 7:50 pm

    I have a jar of fermented crushed Calabrian pepper sauce. Can I use this in this recipe? If so how? Recipe looks delicious. Thanks!

    Reply
  6. Sonya says

    October 12, 2023 at 2:00 pm

    5 stars
    Absolutely delicious! I used baby ling – am currently scoffing the leftovers for lunch. Sooooo tasty 🤤

    Reply
  7. El G says

    October 11, 2023 at 10:34 pm

    LOVED this recipe! Even my fussy 6yo ate it with only a minor change – half the amount of chilli flakes. Will be cooking again soon!

    Reply
  8. Emily says

    October 11, 2023 at 4:20 pm

    5 stars
    My husband caught snapper over the weekend so we decided to give this a go – so quick and easy! Surprisingly big flavours given how quick it was. Will definitely make it again!

    Reply
  9. dave powell says

    October 11, 2023 at 3:52 am

    Hi Nagi
    was wondering what to make for dinner last night and you saved the day! The fish argu sounded great and I knew I had some odd bits of fish in the freezer. Thawed them out and added few king prawns and it was absolutely delicious!
    Thanks for the inspiration!
    Dave

    Reply
  10. Liz says

    October 10, 2023 at 8:52 pm

    I made the fish ragu it was absolutely fabulous. It will be my go to now . I added prawns so it was like a marinara ragu ❤️❤️❤️❤️

    Reply
  11. Lynelle says

    October 10, 2023 at 3:24 pm

    5 stars
    Thank you again for another delicious recipe. I made it last night with Barramundi, it’s been added to the ever growing family favourites list (it’s all Recipe tin eats recipes!). 😋

    Reply
  12. Lisa says

    October 10, 2023 at 2:47 pm

    Thanks for the recipe Nagi, I’m making it tonight using Basa. I also have some cooked prawns to use up. Would they be good in it?

    Reply
    • Chef JB (RecipeTin) says

      October 11, 2023 at 6:23 pm

      Hi Lisa! How was it using basa? Using cooked prawns would still work and taste great but I think it would have a difference in texture. Slightly harder to bite into.

      Reply
  13. Vanessa Krause says

    October 10, 2023 at 11:44 am

    As a non fish eater, I am excited to try this with chicken!

    Reply
  14. Mary L Tognazzini says

    October 10, 2023 at 2:40 am

    YES OUR DOG DEXTER GUARDS US THE SAME WAY, HE IS THIRTEEN YEAR OLD QUEENSLAND, OLD FOR HIS AGE.

    Reply
    • Nagi says

      October 10, 2023 at 7:34 am

      Ha ha!!! So, looks as scary as Dozer?

      Reply
  15. Andrea says

    October 10, 2023 at 1:38 am

    Hey Nagi, would monk fish work with this recipe? It is not listed in note 1, is the flavor too delicate?

    Reply
    • Nagi says

      October 10, 2023 at 7:35 am

      YES! It’s just not listed because it’s usually quite pricey here so I personally wouldn’t use it for a recipe like this. But texture wise, terrific. 🙂 N x

      Reply
  16. Sam says

    October 10, 2023 at 12:49 am

    5 stars
    Thanks, Nagi, the recipe came out well. You are right, it’s best to keep the fish intact. The taste is a lot better than a pureed fish.

    Reply
    • Nagi says

      October 10, 2023 at 7:37 am

      Wow! That was FAST Sam! Glad you enjoyed it 🙂 N xx PS Re: fish texture, earlier versions of this was made with pureed fish which I didn’t really enjoy so I’m glad to hear you like the texture of the flakes too!

      Reply
  17. Vic says

    October 9, 2023 at 11:03 pm

    I cannot wait to try this! I’ve never seen a fish ragu recipe and it is perfect for our household of half pescatarians, half omnivores! Thank you ☺️

    Reply
    • Nagi says

      October 10, 2023 at 7:37 am

      Yes it is!!! I hope eaters of all kinds enjoy this in your household 🙂 N x

      Reply
      • Vic says

        October 14, 2023 at 8:20 pm

        Cooked it tonight. WHOOP! Such depth of flavour esp for a quick dish. Fam loved it (Nb we do have chilli loving kids). Rapidly demolished. Loved it. Thanks so much!

        Reply
  18. gazza says

    October 9, 2023 at 7:53 pm

    Now this is on my tomorrow night list Nagi , wow, the Calabrian spices bring me back to my neighbors many years ago, I am a horticulturist and I gave them a heap of birdseye chillies I did not need and they made a potent delicious dip/ paste and we shared crazy summer afternoons with grappa and chilli bikkies, Thank you again and ps loving Dozer as security haha 🙂

    Reply
    • Nagi says

      October 10, 2023 at 7:39 am

      Chilli bikkies! I like the sound of that!! N x

      Reply
  19. Sue says

    October 9, 2023 at 6:53 pm

    I am so going to make this on the weekend. have fish in the freezer and everything else except for the Passata (used the jar I had for the shredded beef ragu, of which some is in the freezer for the next time I have a craving for it. Wont be far away, it’s delicous)
    Passata on my shopping list now !

    Reply
  20. Debi says

    October 9, 2023 at 6:53 pm

    Dozer….oh how I wish one of those trays would somehow fall on the floor…
    I’m so glad you have an amazing guard dog to protect you 🤣🤣🤣

    Reply
    • Nagi says

      October 10, 2023 at 7:39 am

      Ha ha, he truly believes to his very core that if he stares (and pants and drools) hard enough, one of those trays will fall to the floor!

      Reply
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I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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