If you are craving a dish that bursts with robust Mediterranean flavors layered with a smoky, spicy twist, you are in for a treat with this Calabrian Fish Ragu with Pasta and Pangrattato Recipe. This vibrant dish brings together tender chunks of white fish simmered in a richly spiced tomato sauce infused with Calabrian-inspired seasonings, paired perfectly with al dente pasta and the irresistible crunch of pangrattato. It’s the kind of meal that feels both indulgent and refreshing, a real crowd-pleaser that’s surprisingly simple to whip up any day of the week.
Ingredients You’ll Need
Each ingredient in this Calabrian Fish Ragu with Pasta and Pangrattato Recipe plays a vital role in crafting a harmonious balance of spice, texture, and color. From the fragrant spices to the crispy pangrattato topping, these components come together to create a dish that’s as exciting to eat as it is straightforward to prepare.
- 250g firm white fish fillets: Choose skinless, boneless fish like barramundi, snapper, or cod, cut into 2 cm cubes for tender, flaky bites.
- 3/4 tsp black peppercorns: Toasted and ground fresh for bright, aromatic heat.
- 1 tsp fennel seeds: Toasted and ground to add a subtle licorice-like sweetness that complements the fish beautifully.
- 1 tbsp smoked paprika: Provides a deep smoky undertone that elevates the ragu’s flavor profile.
- 1/2 tsp red chili flakes: Adds a gentle heat—adjust or omit according to your spice preference.
- 1/2 tsp nutmeg powder: A warming spice that enriches the tomato base.
- 1/2 tsp caster sugar: Balances the acidity of the tomatoes.
- 3/4 tsp cooking or kosher salt: Enhances all the other flavors harmoniously.
- 3 tbsp extra virgin olive oil: For cooking and flavor—go for a good quality one.
- 2 tbsp tomato paste: Concentrates the tomato flavor in the sauce.
- 250g linguine pasta: Or swap with fettuccine or spaghetti, cooked just shy of done to finish in the sauce.
- 1 tbsp salt for pasta water: Ensures perfectly seasoned pasta.
- 1 1/2 tbsp extra virgin olive oil: Added to the cooked pasta for silkiness.
- 3 garlic cloves, finely minced: Builds the flavorful base of the ragu.
- 3/4 cup tomato passata: Smooth, sweet tomato puree that forms the sauce body.
- 1 tbsp finely chopped parsley: Brings freshness and a pop of green for garnish.
- Parmesan cheese, finely grated: For serving, adds richness and savory depth.
- 1 cup stale bread like sourdough or ciabatta: Crusts removed and torn into 1 cm pieces to make the crispy pangrattato.
- 2 tsp extra virgin olive oil: To toast the pangrattato until golden and crunchy.
- 1 pinch salt: Just a touch to season the pangrattato perfectly.
How to Make Calabrian Fish Ragu with Pasta and Pangrattato Recipe
Step 1: Toast and Grind the Spices
Start by warming a large deep skillet or pot over medium heat without any oil. Toast the black peppercorns and fennel seeds for about 1 1/2 to 2 minutes until you can smell their fragrant aroma and see the fennel lightly browned. This step really intensifies their flavor. Immediately transfer them to a mortar and, while still hot, grind them into a fine powder using a pestle. This fresh spice powder is the soul of your ragu’s complexity and warmth.
Step 2: Coat the Fish in the Spice Mix
Move your freshly ground spice mixture into a medium bowl. Add in the fennel, smoked paprika, red chili flakes, nutmeg powder, caster sugar, salt, and a bit of olive oil. Toss your cubed fish in this aromatic mixture, making sure every piece is nicely coated. Set this aside to let the flavors mingle while you prep the pasta and sauce—you’re already halfway to delicious!
Step 3: Cook the Pasta
Bring a large pot of water to a boil and add the tablespoon of salt. Cook the linguine according to the package instructions but stop one minute before it’s fully done. This “al dente minus” step is crucial because the pasta will finish cooking later in the sauce, soaking up that spicy, tangy goodness. Just before draining, scoop out 1 1/2 cups of the pasta cooking water—this starchy liquid will help tie your sauce and pasta together beautifully.
Step 4: Create the Calabrian Fish Ragu
While the pasta is bubbling away, return to your skillet and heat 3 tablespoons of olive oil over medium-high heat. Add the finely minced garlic and gently cook for a minute until fragrant but not browned. Now add the spiced fish cubes and cook for a couple of minutes, stirring regularly to ensure even cooking but being careful not to break the fish apart too much. Pour in the tomato passata, stir and let it simmer for 5 minutes to develop flavor. Next, add one cup of your reserved pasta water and simmer for another two minutes, watching the sauce thicken and infuse.
Step 5: Toss Pasta in the Sauce
Add the partially cooked pasta and roughly 3/4 of the chopped parsley directly into the skillet. Toss everything together for about a minute. The magic here is that the fish will mostly flake gently into the sauce, creating texture without turning mushy, while the pasta turns a beautiful reddish hue, perfectly coated with the ragu. When it looks glossy and just right, remove from heat and portion among serving bowls immediately.
Step 6: Prepare the Pangrattato
To add crunch and contrast, toast the stale bread pieces in 2 teaspoons of olive oil over medium heat in a small pan. Stir frequently until golden brown and crispy, then sprinkle a pinch of salt. This pangrattato adds a delightful bite to the soft pasta and tender fish—a perfect finishing touch.
Step 7: Serve and Garnish
Sprinkle your Calabrian Fish Ragu with Pasta and Pangrattato Recipe with the crunchy pangrattato and a generous scattering of finely grated Parmesan cheese. Just before serving, add the remaining parsley for a fresh, vibrant note. Dig in immediately to enjoy the delightful contrast of textures and rich, layered flavors!
How to Serve Calabrian Fish Ragu with Pasta and Pangrattato Recipe
Garnishes
While the pangrattato and parmesan are classic toppings, feel free to experiment with thinly sliced fresh chili for extra heat or a drizzle of good quality extra virgin olive oil for shine and richness. A few capers or a squeeze of fresh lemon juice can boost brightness to the dish, balancing the warm spices wonderfully.
Side Dishes
A fresh, crisp green salad dressed simply with lemon and olive oil pairs beautifully with this rich ragu. Alternatively, roasted seasonal vegetables like zucchini or eggplant add lovely texture and complement the smoky, spicy flavors of the Calabrian Fish Ragu with Pasta and Pangrattato Recipe. For bread lovers, a rustic baguette or sourdough on the side is perfect for sopping up any leftover sauce.
Creative Ways to Present
This dish presents beautifully served family-style in a deep rustic bowl, inviting everyone to share and savor together. For a refined dinner party, plate the pasta individually, topping each portion with a sprinkle of pangrattato and a fresh herb sprig. You can also add a swirl of lemon-infused olive oil or a dash of chili oil for a little extra flair that will impress your guests.
Make Ahead and Storage
Storing Leftovers
Leftover Calabrian Fish Ragu with Pasta and Pangrattato Recipe can be stored in an airtight container in the refrigerator for up to 2 days. Because the fish is delicate, it’s best to enjoy leftovers sooner rather than later to preserve texture and flavor.
Freezing
Freezing this ragu is possible, but not recommended for best results since cooked fish can become rubbery. If you do freeze it, place the sauce and pasta separately in freezer-safe containers, and consume within 1 month.
Reheating
Reheat leftovers gently on the stovetop over low heat, adding a splash of water or broth to loosen the sauce as it warms. Avoid the microwave to prevent overcooking the fish. Reheat pangrattato separately in a dry pan to restore its crispness before serving.
FAQs
Can I use different types of fish for this recipe?
Absolutely! While firm white fish like barramundi or snapper is preferred for its texture, cod or even halibut work well. Just make sure the fish is fresh and cut into uniform cubes for even cooking.
What if I don’t have fennel seeds or black peppercorns whole?
You can use ground versions of these spices, but toasting whole seeds brings out much more aromatic depth. If using ground, add them carefully and reduce the quantity slightly to avoid overpowering the dish.
Is pangrattato the same as breadcrumbs?
Pangrattato is an Italian toasted breadcrumb with olive oil and seasoning—think of it as crispy golden crumbs with a richer flavor. Using stale bread to make your own pangrattato is an easy way to add texture and avoid waste.
Can I make this recipe vegetarian or vegan?
This particular recipe centers on fish for flavor and texture, so it’s not vegetarian or vegan. However, you can experiment with hearty vegetables like mushrooms or eggplant in place of fish, adjusting spices to suit.
How spicy is this recipe?
The dish has a gentle, smoky heat from the chili flakes and smoked paprika, which you can reduce or omit depending on your tolerance. The layers of spices create warmth without overwhelming the palate.
Final Thoughts
Getting into the kitchen and making this Calabrian Fish Ragu with Pasta and Pangrattato Recipe is like inviting a slice of sunny coastal Italy into your home. The harmonious blend of smoky spices, fresh fish, and crunchy pangrattato makes every bite a joy to savor. Once you try this dish, it’s bound to become a cherished favorite in your recipe rotation—simple enough for a weeknight yet impressive enough for guests. So go ahead, dive in, and enjoy the beautiful flavors this recipe brings to your table!
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Calabrian Fish Ragu with Pasta and Pangrattato Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 3 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Description
A vibrant and flavorful Calabrian Fish Ragu featuring tender white fish simmered in a spicy tomato sauce with fragrant fennel and peppercorns, served over linguine pasta and topped with crispy pangrattato and Parmesan for a deliciously comforting Italian meal.
Ingredients
Calabrian Fish Ragu
- 250g/8 oz firm white fish fillets (skinless, boneless, cut into 2 cm / 0.8″ cubes) (barramundi, snapper, cod)
- 3/4 tsp black peppercorns
- 1 tsp fennel seeds
- 1 tbsp smoked paprika (substitute: ordinary paprika)
- 1/2 tsp red chilli flakes (feel free to reduce or 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
- 3 garlic cloves, finely minced
- 3/4 cup tomato passata (tomato puree)
- 1 tbsp finely chopped parsley
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
Pangrattato (Toasted Breadcrumbs)
- 1 cup stale bread (sourdough, ciabatta; crusts removed, torn/chopped into 1cm / 0.4″ pieces)
- 2 tsp extra virgin olive oil
- 1 pinch cooking / kosher salt
For serving
- Parmesan cheese, finely grated
Instructions
- Toast & grind spices: Preheat a large deep skillet or pot over medium heat without oil. Toast black peppercorns and fennel seeds for 1½ to 2 minutes until fragrant and the fennel is lightly browned. Immediately transfer to a mortar and pestle; while still hot, grind into a powder.
- Coat fish: Place the cubed fish into a medium bowl and add the ground spices along with smoked paprika, red chilli flakes, nutmeg powder, sugar, cooking salt, 3 tbsp extra virgin olive oil, and 2 tbsp tomato paste. Stir gently but thoroughly with a spatula until the fish is evenly coated. Set aside to marinate briefly.
- Cook pasta: Bring 3 litres of water to a boil with 1 tbsp cooking salt. Add linguine and cook according to the package instructions minus 1 minute to keep it slightly firm. Just before draining, reserve 1½ cups of the pasta cooking water. Drain pasta in a colander and keep aside.
- Prepare Calabrian fish ragu: Using the skillet you toasted the spices in, heat 1 ½ tbsp extra virgin olive oil over medium-high heat. Add minced garlic and cook for 1 minute until aromatic. Add the marinated fish mixture and cook for 2 minutes, stirring regularly to prevent sticking. Pour in the tomato passata and simmer for 5 minutes, stirring occasionally. Add 1 cup of the reserved pasta cooking water and simmer for an additional 2 minutes to meld flavors and loosen the sauce.
- Toss pasta with sauce: Add the cooked linguine and ¾ of the chopped parsley to the skillet. Toss everything together for about 1 minute, ensuring the pasta is well coated with the sauce and fish pieces. The fish should break into flakes but maintain some chunkiness, creating a desirable texture. When the pasta resembles a vibrant red, sauce-coated dish, remove from heat.
- Prepare pangrattato: While the pasta cooks, heat 2 tsp olive oil in a small pan over medium heat. Add the torn bread pieces and a pinch of salt. Toast, stirring frequently until the breadcrumbs are golden brown and crisp. Remove from heat and set aside.
- Serve: Divide the pasta among bowls. Sprinkle generously with the toasted pangrattato and finely grated Parmesan cheese. Garnish with the remaining parsley and serve immediately for the best flavor and texture experience.
Notes
- Note 1: Use firm white fish like barramundi, snapper, or cod for the best texture that holds during cooking.
- Note 2: Toasting whole spices (black peppercorns and fennel seeds) before grinding enhances their flavor compared to using pre-ground spices.
- Note 3: Tomato passata can be substituted with good quality tomato puree if unavailable.
- Note 4: Using stale bread for pangrattato is important to achieve the right crunchy texture.
- Note 5: Using the same skillet for toasting spices and cooking the ragu enhances flavor through the fond left in the pan.
- Feel free to adjust the level of chili flakes based on your spice preference or omit for a milder dish.
- Ensure to reserve pasta water as it helps to loosen the sauce and helps it cling to the pasta.
