Paccheri with Red Scorpionfish Sauce

Paccheri with red scorpionfish sauce is a delicious dish that brings together hearty pasta and the flavors of the sea. The red scorpionfish, also known as scorfano, is a fish with an intense yet delicate taste, perfect for a rich and enveloping sauce. Here’s how to prepare paccheri with red scorpionfish sauce.

Ingredients

• 320 g of paccheri
• 600 g of red scorpionfish (scorfano), cleaned and filleted
• 500 g of peeled tomatoes or tomato puree
• 2 cloves of garlic
• Chopped fresh parsley to taste
• 100 ml of white wine
• Extra virgin olive oil to taste
• Salt to taste
• Pepper to taste

Preparation

1. Start by cleaning the red scorpionfish: it should already be filleted and cleaned by your fishmonger, but make sure there are no bones. Cut the fillets into medium-sized pieces.

2. In a large, wide pan, slightly brown the garlic cloves in extra virgin olive oil.

3. Add the pieces of red scorpionfish to the pan and sauté them for a few minutes. Be careful to turn them gently so they don’t break.

4. Deglaze with white wine and let the alcohol evaporate.

5. Add peeled tomatoes or tomato puree, salt, pepper, and some of the chopped parsley. Cover and let cook on low heat for about 20-30 minutes, until the sauce has thickened and the fish is cooked.

6. While the sauce cooks, bring a pot of salted water to a boil and cook the paccheri according to the package instructions, making sure to drain them al dente.

7. Once drained, transfer the paccheri to the pan with the red scorpionfish sauce and toss everything together for a couple of minutes, so the pasta absorbs the sauce well.

8. Plate the paccheri, garnish with the remaining chopped fresh parsley, and serve hot.

Curiosity

Red scorpionfish sauce is highly appreciated in Italy, especially in coastal regions where fresh fish is preferred. Depending on the region, you might find some variations of this recipe that include the addition of olives, capers, or other Mediterranean flavors.

Enjoy your delicious seafood dish!