Salmon Ragu with Tagliatelle

Name: Salmon Ragu with Tagliatelle
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 300g tagliatelle; 200g fresh salmon, skin removed and diced; 1 can (400g) crushed tomatoes; 2 cloves garlic, minced; 1 small onion, finely chopped; 2 tbsp olive oil; 50ml white wine; Salt and pepper, to taste; Fresh basil leaves, for garnish; Parmesan cheese, for serving

Highlighted under: Overseas Recipes | Travel Cooking

I recently made Salmon Ragu with Tagliatelle, and it quickly became a family favorite. The combination of fresh salmon, rich tomatoes, and perfectly cooked pasta is nothing short of heavenly. With each bite, the flavors dance together, creating a comforting dish that’s perfect for any occasion. I love how the ragu comes together in just a short amount of time, making it a go-to recipe for busy weeknights or indulgent weekends. Give it a try, and I’m sure it will steal your heart too!

Created by

Wendys

Last updated on 2026-02-08T18:09:27.520Z

After years of experimenting with different seafood recipes, I landed on this Salmon Ragu, showcasing the perfect balance of flavor and simplicity. The first time I made it, the blend of fresh herbs and zesty tomatoes elevated the salmon in ways I never expected. My secret? A touch of white wine adds depth to the sauce without overpowering the delicate fish.

Each time I prepare this dish, I’m reminded of summer dinners by the ocean, where fresh ingredients reign supreme. I tend to use homemade tagliatelle if I have the time, but store-bought pasta works fantastically well too. It’s all about ensuring that each noodle is coated with that luscious ragu!

        Why You'll Love This Recipe
        Fresh salmon imbued with vibrant tomato and herb flavors
A quick yet satisfying meal perfect for any day of the week
Creamy, flavorful sauce that clings beautifully to the tagliatelle

      

Perfecting the Ragu

To achieve a balanced flavor profile in your Salmon Ragu, it's crucial to allow the garlic and onion to sauté until they are just translucent. This process should take about 3-4 minutes over medium heat; it helps to release their natural sweetness. If you find that the mixture is sticking to the skillet, a splash more olive oil can keep things moving smoothly, ensuring no flavorful bits are lost.

When adding the diced salmon, take care not to overcrowd the skillet. This prevents steaming and promotes even cooking. Let it sear for 3-4 minutes without stirring, allowing browning to occur. Once you add the crushed tomatoes, reduce the heat to low and let the sauce simmer for about 10 minutes. This melding of flavors deepens the ragu’s richness beautifully.

Tagliatelle Tips and Tricks

Cooking tagliatelle to the perfect al dente texture is essential for this dish. Follow the package instructions but note that this usually takes about 8-10 minutes. Start testing a minute or two before the indicated time; the pasta should be firm yet tender. Remember to stir occasionally to prevent sticking, and be sure to reserve some pasta water before draining, as it can be a lifesaver for adjusting the sauce's consistency.

When combining the pasta with the ragu, do so over low heat. This allows the tagliatelle to absorb the vibrant flavors of the sauce. If you find the sauce is too thick once combined, gradually stir in the reserved pasta water, one tablespoon at a time, until you reach that luscious, glossy consistency that clings to each strand.

Serving Suggestions and Variations

For an elevated presentation, top your Salmon Ragu with freshly grated Parmesan and a few leaves of basil. The sharpness of the cheese complements the rich sauce, while the basil adds a refreshing finish. To add a bit of texture, consider a sprinkle of panko breadcrumbs toasted in olive oil for a delightful crunch on top.

If you’re looking to switch things up, consider substituting the salmon with shrimp or scallops, which will cook in a similar timeframe. Additionally, adding a pinch of red pepper flakes while cooking the tomatoes can bring a welcomed heat to the dish. For a lighter version, swap the pasta for zucchini noodles; just be aware that they cook significantly faster than tagliatelle.

Ingredients

Gather the following ingredients before you start cooking:

Ingredients

300g tagliatelle
200g fresh salmon, skin removed and diced
1 can (400g) crushed tomatoes
2 cloves garlic, minced
1 small onion, finely chopped
2 tbsp olive oil
50ml white wine
Salt and pepper, to taste
Fresh basil leaves, for garnish
Parmesan cheese, for serving

Make sure all ingredients are fresh for the best flavor!

Instructions

Follow these steps to create your Salmon Ragu with Tagliatelle:

Cook the Tagliatelle

In a large pot of salted boiling water, cook the tagliatelle according to the package instructions until al dente. Reserve a cup of pasta water, then drain the pasta and set aside.

Prepare the Ragu

In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, sauté until they are translucent. Pour in the white wine and let it simmer for a couple of minutes.

Add Salmon and Tomatoes

Add the diced salmon to the skillet and cook for 3-4 minutes. Then stir in the crushed tomatoes, season with salt and pepper, and let it simmer for about 10 minutes.

Combine and Serve

Add the cooked tagliatelle to the skillet and gently toss to combine. If the sauce is too thick, add a bit of the reserved pasta water to reach your desired consistency. Serve hot, garnished with fresh basil and grated Parmesan.

Enjoy your homemade Salmon Ragu with a side of crusty bread!

Pro Tips

For an extra kick, add a pinch of red pepper flakes to the ragu while it's simmering.

Ingredient Insights

Fresh salmon is the star of this dish; it contributes not only to flavor but also to the overall texture of the ragu. Ensure you're using skinless, boneless pieces for the best result. If fresh salmon isn't available, high-quality frozen salmon is a suitable substitution—just make sure it's fully thawed before cooking, as this will help maintain the sauce's consistency.

The choice of crushed tomatoes is equally critical; a good-quality canned tomato can vastly enhance the dish's taste. Look for brands with no added preservatives or sugars. If you prefer a more robust tomato flavor, try using San Marzano tomatoes, known for their sweet yet tangy profile, which elevates the overall dish significantly.

Storage and Make-Ahead Tips

This Salmon Ragu can be prepared ahead of time and stored for up to 2 days in the refrigerator. Store the ragu separately from the pasta to prevent it from becoming mushy. To reheat, simply warm it in a skillet over medium heat, stirring occasionally and adding a splash of water or broth if necessary to revive the sauce's consistency.

If you're preparing meals for the week, consider making a double batch. You can freeze the ragu for up to three months; just defrost in the refrigerator overnight before reheating. To keep the texture of the tagliatelle on point, cook the pasta fresh right before serving, as pasta doesn't freeze well.

Common Troubleshooting

If your sauce appears too watery after adding the tomatoes, let it simmer longer without a lid to encourage evaporation. This not only thickens the sauce but intensifies the flavor. Conversely, if it's too thick, gradually stir in additional reserved pasta water until you achieve the desired consistency.

For overcooked salmon in your ragu, a gentle touch is crucial. If you realize your salmon is becoming dry, try to fold it into the sauce instead of stirring vigorously. This way, the salmon will retain some moisture and blend well with the overall texture rather than turning into mush.

Questions About Recipes

→ Can I use frozen salmon for this recipe?

Yes, frozen salmon works well as long as it's properly thawed before cooking.

→ What's the best way to store leftovers?

Store leftovers in an airtight container in the fridge for up to 2 days, but the pasta may absorb the sauce.

→ Can I use a different type of pasta?

Absolutely! While tagliatelle is traditional, any pasta shape you prefer can be used.

→ Is it necessary to use white wine?

While it enhances the flavor, you can substitute with vegetable broth if you prefer not to use wine.