Recipes Rigatoni with Sea Bass and Tomatoes 4.0 (1,709) Add your rating & review 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 By Marc Vetri Marc Vetri Instagram A 1999 F&W Best New Chef, Marc Vetri founded the Vetri Family of Restaurants in Philadelphia. The 2005 James Beard Award winner for Best Chef: Mid-Atlantic continues Vetri Cucina, Fiorella, and Fiore Rosso restaurants, and his cookbooks include Mastering Pasta and Mastering Pizza. Food & Wine's Editorial Guidelines Updated on August 31, 2017 Print Rate It Share Share Tweet Pin Email Photo: © John Kernick Total Time: 30 mins Yield: 4 Ingredients 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 Directions In a large pot of boiling salted water, cook the pasta until al dente. Drain the pasta. 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. 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. Rate it Print