Bigoli with scallop ragù

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Bigoli with scallop ragù
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it es fr de br
  • Lactose Free
  • Difficulty: Easy
  • Prep time: 20 min
  • Cook time: 30 min
  • Serving: 4
  • Cost: High

PRESENTATION

Recipe by
Leyla Farella

Bigoli with scallop ragu, I gotta say, brings the real taste of Veneto’s coastal food scene right to your table. Thick strands of bigoli pasta grab every bit of that tender scallop sauce. Really satisfying. This scallop ragu recipe uses sweet, fresh capesante and a tangy tomato sauce, lifted by Mediterranean herbs like parsley and thyme. And look, folks in Veneto? They're really really proud of their pasta and seafood combo. It’s so easy to see why. There’s a delicate seafood flavor from the scallops that doesn’t get lost in the sauce but instead, stands out. Plus, a drizzle of golden olive oil on top? Super tasty. Perfect for a festive occasion—maybe a holiday or family get-together—it shows off a bit of Italian style without getting too fancy. Which is great. It’s got that special feel while still being simple enough for a casual dinner.

Across Northern Italy, Venetian pasta with scallops is a go-to when you want something both simple and impressive. People love how bigoli with scallop ragu balances rich flavors but keeps things light and moist because of the seafood and sauce combo. Some versions in Venice? They swap in a splash of local white wine for a little extra sweet and zesty note. Really brings out the freshness of the scallops. Compared to other seafood pastas, this one keeps the ingredients front and center, letting the natural taste shine. And you know what? Pairing this seafood ragu with a crisp salad or crusty bread makes for a full meal that's special but still laid-back. It’s a classic of traditional Venetian cuisine—you get all those Italian coastal vibes right from home. Pretty much. Whether it’s a weekday treat or a weekend celebration, people keep coming back to this scallop pasta dish for its mix of tender pasta and rich seafood sauce, especially when celebrating with loved ones. Can't go wrong.

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INGREDIENTS
Bigoli pasta 0.9 lb (400 g) - fresh
Scallops 0.66 lb (300 g) - shelled
Tomato purée 1 cup (250 g)
Cherry tomatoes 0.67 cup (100 g)
Red spring onions 1.8 oz (50 g) - from Tropea
Garlic 1 - clove
White wine 2.5 oz (70 g)
Extra virgin olive oil to taste
Basil to taste
Parsley to taste
Green Peperoncino to taste
Fine salt to taste
Black pepper to taste
Preparation

How to prepare Bigoli with scallop ragù

To prepare the bigoli with scallop ragù, start with the scallops. After cleaning them, rinse them 1 and drain them well before cutting them into 4 parts 2. Set them aside for a moment and then cut the cherry tomatoes, also into 4 parts 3.

Clean and thinly slice the spring onions 4 and finally roughly chop the basil 5. Move to the stove and heat some oil in a pan along with a clove of garlic. Then add the scallops and let them sizzle for a moment 6.

Deglaze with white wine 7, let the alcohol evaporate, and add the chopped cherry tomatoes 8, the sliced shallot 9,

and the basil leaves 10. Quickly sauté everything, then remove the garlic 11 before adding the tomato puree 12,

a little water 13 and season with salt, pepper, and chili powder 14. Stir and let it simmer gently for about ten minutes; add more water if needed 15.

While the sauce is cooking 16, drop the bigoli into a pot with plenty of boiling salted water 17. Cook according to the package instructions and drain directly into the sauce when ready 18.

Quickly toss the pasta with the sauce, turn off the heat, and add the roughly chopped parsley 19, mix, and plate 20. Here are your bigoli with scallop ragù ready, enjoy your meal 21.

Storage

It's recommended to consume the bigoli with scallop ragù immediately, but alternatively, you can store them in the refrigerator for up to one day.
Freezing is not recommended.

Advice

Make the bigoli with scallop ragù even more flavorful by adding shrimp to the sauce. If you don't have chili powder, whole chili peppers, either fresh or dried, will do; in the first case, just slice them; in the second, crumble them. Finally, if you can't find red spring onions, red Tropea onions will work just fine instead.

For the translation of some texts, artificial intelligence tools may have been used.
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