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Pasta al Sugo di Pesce Pasta al Sugo di Pesce Recipe Guide Introduction

Pasta al Sugo di Pesce

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Course Main Course
Cuisine Italian

Equipment

  • Equipment Needed
  • Large pot for boiling pasta
  • Large skillet or sauté pan
  • Wooden spoon or spatula
  • Colander for draining pasta
  • Knife and cutting board

Ingredients
  

  • Ingredients
  • Pasta:
  • 400 g spaghetti or linguine
  • Sugo di Pesce:
  • 2 tablespoons olive oil
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 1 red pepper diced (optional)
  • 400 g mixed seafood e.g., shrimp, mussels, squid
  • 400 g canned crushed tomatoes
  • 1/2 cup white wine optional
  • 1 teaspoon red pepper flakes optional
  • Salt and black pepper to taste
  • Fresh parsley chopped (for garnish)

Instructions
 

  • Method
  • Step 1: Cook the Pasta
  • Boil Water: In a large pot, bring salted water to a boil.
  • Cook Pasta: Add the spaghetti or linguine and cook according to package instructions until al dente (usually about 8-10 minutes). Reserve 1 cup of pasta water, then drain the pasta in a colander.
  • Step 2: Prepare the Sugo di Pesce
  • Sauté Aromatics: In a large skillet over medium heat, add the olive oil. Once hot, add the chopped onion and sauté for about 5 minutes until translucent. Then add minced garlic and red pepper (if using), and sauté for another 1-2 minutes until fragrant.
  • Add Seafood: Increase the heat to medium-high and add the mixed seafood to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the seafood is cooked through.
  • Deglaze with Wine (Optional): If using, pour in the white wine and allow it to simmer for 2-3 minutes, scraping any bits from the bottom of the skillet.
  • Add Tomatoes: Stir in the crushed tomatoes and red pepper flakes (if using). Season with salt and black pepper to taste. Let the sauce simmer for about 10 minutes to meld the flavors, stirring occasionally.
  • Step 3: Combine Pasta and Sauce
  • Mix Together: Add the drained pasta to the skillet with the seafood sauce. Toss to combine, adding reserved pasta water a little at a time until you reach the desired sauce consistency.
  • Finish and Garnish: Once well mixed, let it sit for a couple of minutes to absorb flavors. Before serving, garnish with fresh chopped parsley.
  • Variations
  • Different Seafood: You can use any seafood you like, such as crab or scallops, based on availability and preference.
  • Vegetarian Option: Substitute seafood with sautéed mushrooms and zucchini for a vegetarian version, using vegetable broth instead of wine.
  • Spicy Variation: Add more red pepper flakes or fresh chili to increase the heat.
  • Tips
  • Freshness Counts: Always use the freshest seafood you can find for the best flavor.
  • Pasta Cooking Water: The starchy pasta water helps the sauce cling better to the pasta.
  • Make-Ahead: The sauce can be made in advance and reheated before adding the cooked pasta.
    Pasta al Sugo di Pesce Pasta al Sugo di Pesce Recipe Guide Introduction
Keyword Pasta, Pasta al Sugo di Pesce