Linguine with Fish Ragù

Linguine al Ragù di Pesce

Preparation info

  • Serves


    • Difficulty


Appears in

Giuliano Hazan's Thirty Minute Pasta

Giuliano Hazan's Thirty Minute Pasta

By Giuliano Hazan

Published 2009

  • About

Though the word ragù usually implies a meat sauce, here it refers to a sauce made with fish. Unlike a meat ragù, which needs to cook for a long time, a fish ragù is quick to prepare. Any firm-fleshed fish that is not too oily will work well here.


  • ½ medium yellow onion
  • 4 tablespoons extra-virgin olive oil
  • teaspoon


  1. Fill a pot for the pasta with about 6 quarts of water, place over high heat, and bring to a boil.
  2. Peel and finely chop the onion. Put 3 tablespoons of the olive oil and the hot red pepper flakes in a 12-inch skillet, add the chopped onion, and place over medium-high