{"id":"b73734a7-b5d6-4fac-857d-9d72b76ba785","url":"https://recipestripper.com/recipes/b73734a7-b5d6-4fac-857d-9d72b76ba785","source_url":"https://cooking.nytimes.com/recipes/791389843-sicilian-style-pasta-fish-ragu","title":"Sicilian-Style Pasta With Fish Ragù","description":"A saucy fish ragù is a perfect pasta sauce: Essentially, roasted fish pieces tossed with a sauce of sweet peppers, a splash of white wine and a bit of tomato, it’s reminiscent of a meaty Bolognese, but lighter and fresher. Look for striped bass, halibut, cod or corvina, all good choices for this dish.","servings":6,"servings_text":"6 servings","prep_time":"PT0H20M","cook_time":"PT0H35M","total_time":"PT0H55M","ingredients":[{"text":"1 ½ pounds skinless sea bass, cod, halibut or other white-fleshed fish","item":"skinless sea bass, cod, halibut or other white-fleshed fish","quantity":1.5,"unit":"lb"},{"text":"2 tablespoons extra-virgin olive oil, plus more as needed","item":"extra-virgin olive oil","quantity":2,"unit":"tbsp","preparation":"plus more as needed"},{"text":"Salt and black pepper","item":"Salt and black pepper"},{"text":"1 white or yellow onion, chopped","item":"white or yellow onion","quantity":1,"preparation":"chopped"},{"text":"Pinch of saffron (optional), soaked in ½ cup warm water","item":"saffron (optional)","unit":"pinch","preparation":"soaked in 1/2 cup warm water"},{"text":"2 carrots, chopped","item":"carrots","quantity":2,"preparation":"chopped"},{"text":"1 red bell pepper, chopped","item":"red bell pepper","quantity":1,"preparation":"chopped"},{"text":"3 garlic cloves, grated","item":"garlic cloves","quantity":3,"preparation":"grated"},{"text":"Pinch of crushed red pepper","item":"crushed red pepper","unit":"pinch"},{"text":"2 large ripe tomatoes, peeled, seeded and crushed, or use 1 (15-ounce) can diced tomato","item":"large ripe tomatoes, peeled, seeded and crushed, or use 1 (15-ounce) can diced tomato","quantity":2},{"text":"½ cup dry white wine","item":"dry white wine","quantity":0.5,"unit":"cup"},{"text":"1 pound rigatoni or paccheri","item":"rigatoni or paccheri","quantity":1,"unit":"lb"},{"text":"Basil leaves","item":"Basil leaves"}],"instructions":[{"number":1,"text":"Heat oven to 400 degrees. Cut fish into ¾-inch chunks and place on a rimmed baking sheet. Drizzle with a little olive oil, and season with salt and pepper. Toss to coat and spread out in a single layer on the sheet. Bake until just done, 8 to 10 minutes. Set aside at room temperature while you make the sauce."},{"number":2,"text":"Set a Dutch oven or high-sided heavy-bottomed pan over medium-high heat. Add 2 tablespoons olive oil. When wavy, add onions. Season with salt and pepper. Cook, stirring, until softened, about 5 minutes, then, if using, add saffron and saffron water. Add the carrot, bell pepper, garlic and crushed red pepper. Cook until vegetables are softened, about 5 minutes."},{"number":3,"text":"Add tomatoes and their juices and the wine. Adjust heat to a brisk simmer and cook until thickened, another 5 minutes. Taste and adjust seasoning — it should be very flavorful. Add reserved cooked fish, stirring gently and allowing it to flake a bit, and turn off heat. Keep warm."},{"number":4,"text":"Meanwhile, set a pot of heavily salted water over high heat. Cook the pasta until al dente, reserving a cupful of pasta water."},{"number":5,"text":"Pour fish and sauce into a wide, low pasta bowl. Add drained pasta and toss carefully with wooden spoons. There should be enough sauce to coat the pasta. (If not, add a little pasta water.)"},{"number":6,"text":"To serve, drizzle each portion with a little good olive oil and a tiny pinch of salt. Garnish with basil leaves."}],"date_published":"2026-10-29T23:56:36.729243+00:00","date_modified":"2026-10-29T23:56:36.729243+00:00"}