Rigatoni with Sea Bass and Tomatoes


Marc Vetri uses oversize paccherri for this seafood pasta, but rigatoni works just as well with the juicy tomato sauce and fish. More Fast Pasta Recipes

Rigatoni with Sea Bass and Tomatoes
Photo: © John Kernick
Total Time:
30 mins


  • 12 ounces rigatoni

  • 1/4 cup extra-virgin olive oil

  • 2 small onions, finely chopped

  • 2 large garlic cloves, thinly sliced

  • 1/2 teaspoon crushed red pepper

  • One 28-ounce can peeled Italian tomatoes, chopped, juices reserved

  • 1 cup bottled clam juice

  • 1 pound skinless fish fillets, such as sea bass, halibut, snapper or swordfish, cut into 3/4-inch dice

  • Salt

  • 1/4 cup chopped flat-leaf parsley


  1. In a large pot of boiling salted water, cook the pasta until al dente. Drain the pasta.

  2. Meanwhile, in a large, deep skillet, heat the olive oil until shimmering. Add the onions and garlic and cook over moderate heat until softened, about 5 minutes. Add the crushed red pepper and tomatoes with their juices and bring to a boil. Cook over moderately high heat, stirring occasionally, until the sauce is very thick, about 8 minutes. Add the clam juice and simmer until the sauce is thickened and slightly reduced, about 5 minutes. Season the fish with salt and stir it into the sauce. Simmer for 2 minutes, until the fish is nearly cooked through.

  3. Add the rigatoni to the sauce along with the parsley and cook for 1 minute, stirring to coat the pasta. Serve right away.

Suggested Pairing

Juicy, light-bodied Dolcetto.

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