DisclaimerTerms Of UseGDPR PolicyCookie Policy

Its Soupy

Pasta alla Sorrentina Quick and Flavorful Recipe

by
For a rich and tasty Pasta alla Sorrentina, gather these main ingredients: - 300g rigatoni or any tubular pasta - 400g canned San Marzano tomatoes, crushed - 2 tablespoons extra virgin olive oil - 2 cloves garlic, minced - 1 teaspoon sugar - Salt and pepper to taste - 200g fresh mozzarella, diced - 50g grated Parmigiano-Reggiano cheese - Fresh basil leaves for garnish These ingredients create a flavorful dish that brings Italy to your table. You can make this dish your own with some optional ingredients: - Add red pepper flakes for heat. - Mix in sautéed vegetables like zucchini or bell peppers. - Use a splash of white wine for depth. Feel free to swap the pasta type. Penne or fusilli also work well. Cheese plays a big role in this dish's flavor. I recommend: - Fresh mozzarella for creaminess. - Parmigiano-Reggiano for a salty kick. - Try burrata for an extra creamy touch. Using a mix of cheeses can elevate this dish further. {{ingredient_image_1}} Start by filling a large pot with water. Add a generous amount of salt to the water. Bring the water to a boil. Once boiling, add 300g of rigatoni. Cook it until it is al dente, following the package instructions. This usually takes about 10-12 minutes. Once cooked, save about 1 cup of pasta water. Drain the rest of the pasta and set it aside. In a large skillet, pour in 2 tablespoons of extra virgin olive oil. Heat it over medium heat. Next, add 2 cloves of minced garlic. Sauté the garlic for about 30 seconds. Keep an eye on it, so it doesn’t burn. Now, add 400g of crushed San Marzano tomatoes. Mix in 1 teaspoon of sugar, along with salt and pepper to taste. Let the sauce simmer for about 15 minutes. This will help it thicken and blend the flavors nicely. Once the sauce is ready, add the drained pasta to the skillet. Mix it well to coat all the pasta with the sauce. If the sauce seems thick, add a bit of the reserved pasta water to loosen it up. Next, stir in 200g of diced fresh mozzarella and half of the 50g grated Parmigiano-Reggiano cheese. Allow the cheese to melt slightly. If you want a baked version, transfer the mixture to a greased baking dish. Sprinkle the remaining cheese on top. Bake in a preheated oven at 180°C (350°F) for 15-20 minutes. You want it to be golden and bubbly. Once done, serve your Pasta alla Sorrentina warm, and don’t forget to garnish it with fresh basil leaves for a lovely touch! To boost the taste of your Pasta alla Sorrentina, add fresh herbs. Basil is a must. It pairs well with tomatoes. You can also add oregano for a deeper flavor. Chop the herbs finely and mix them in right before serving. This will keep them fresh and vibrant. You can even sprinkle some on top for a nice look. Cooking the pasta just right is key. Always aim for al dente, which means firm but not hard. This helps the pasta hold up in the sauce. Be sure to taste a piece a minute or two before the time is up. If it’s slightly undercooked, it will finish cooking in the sauce. Remember to save some pasta water. It can help make your sauce creamy. If you want that golden, bubbly crust, baking is the way to go. Use a greased baking dish for easy serving. After mixing the pasta and sauce, top it with Parmigiano-Reggiano. Bake it at 180°C (350°F) for about 15 to 20 minutes. Keep an eye on it so it doesn’t burn. The goal is a crispy top and warm, melty cheese inside. Enjoy the wonderful smell that fills your kitchen! Pro Tips Use Fresh Ingredients: Opting for high-quality, fresh ingredients, especially San Marzano tomatoes and fresh mozzarella, will elevate the flavor of your dish significantly. Salt Your Pasta Water: Ensure your pasta water is well-salted, as this is your first chance to season the pasta itself, enhancing the overall dish. Control the Sauce Consistency: If your sauce becomes too thick, gradually add the reserved pasta water until you reach your desired consistency. Experiment with Herbs: While fresh basil is traditional, feel free to experiment with other herbs like oregano or thyme for a different flavor profile. {{image_2}} You can easily make Pasta alla Sorrentina vegetarian. Simply skip the cheese or use plant-based cheese. You can add more veggies, too. Spinach, zucchini, or bell peppers all work well. Just sauté them with the garlic before adding the tomatoes. This way, you keep the dish fresh and colorful. If you need gluten-free options, use gluten-free pasta. There are many brands that offer great choices. Look for rice, corn, or lentil pasta. They cook well and taste good. Just follow the package instructions for cooking times. The sauce will still be delicious! You can swap ingredients based on local favorites. For example, use fresh tomatoes instead of canned ones if they are in season. You can also try different cheeses. Pecorino Romano adds a nice, salty kick. If you want a spicy version, add crushed red pepper flakes to the sauce. Adjusting the recipe makes it your own! To store leftovers, let Pasta alla Sorrentina cool down first. Place it in an airtight container. Make sure the lid fits snugly to keep out air. Refrigerate within two hours of cooking. You can safely keep it for up to three days. Always label your container with the date. This helps you remember when you made it. Reheat your pasta on the stove for the best taste. Use low heat and add a splash of water or olive oil. Stir gently until it warms up. If you prefer the oven, preheat it to 180°C (350°F). Place the pasta in a baking dish and cover it with foil. Bake for about 15 minutes until it's hot. This keeps the cheese nice and melty. You can freeze Pasta alla Sorrentina if you want to save it for later. First, let it cool completely. Then, transfer it to a freezer-safe container. Make sure to leave some space at the top, as it may expand when frozen. Seal it tightly and label it with the date. You can freeze it for up to three months. To thaw, leave it in the fridge overnight before reheating. Pasta alla Sorrentina is a comforting Italian dish. It features pasta baked with tomatoes and cheese. This dish comes from Sorrento, a lovely town in Italy. The key ingredients include rigatoni, tomatoes, and mozzarella. The sauce is rich and flavorful, making each bite a delight. Yes, you can prepare Pasta alla Sorrentina ahead of time. Cook the pasta and make the sauce earlier in the day. Mix them together and store in the fridge. When you are ready to eat, simply bake it. This saves time and still tastes great. You can use any tubular pasta for this recipe. I recommend rigatoni or ziti. These shapes hold the sauce well. You can even try penne or cannelloni if you prefer. Just ensure the pasta is al dente for the best texture. To make a vegan version, swap the mozzarella for a plant-based cheese. You can also use nutritional yeast for a cheesy flavor. Ensure the pasta is egg-free for a fully vegan dish. The sauce with tomatoes and garlic remains the same. It will still be delicious! Pasta alla Sorrentina is a delightful dish full of flavor. We covered ingredients, cooking steps, and tips for the best texture. You learned about variations to fit your needs and how to store leftovers properly. Enjoy experimenting with optional ingredients to make this dish your own. Whether baking or cooking on the stove, this pasta will impress your family. Try different cheeses and herbs to personalize your meal. Now, you can confidently make Pasta alla Sorrentina anytime you like!

WANT TO SAVE THIS RECIPE?

If you’re looking for a quick and flavorful meal, Pasta alla Sorrentina is your answer! This classic dish features tender pasta, luscious tomato sauce, and cheesy goodness. I’ll guide you through simple steps to create this Italian delight. Whether you’re cooking for family or impressing friends, this recipe will have everyone asking for more. Ready to dive into this tasty adventure? Let’s get started!

Why I Love This Recipe

  1. Comforting Flavor: This dish combines the rich taste of San Marzano tomatoes with the creaminess of mozzarella, creating a comforting and satisfying meal.
  2. Easy to Make: With simple ingredients and straightforward steps, this recipe is perfect for both novice cooks and seasoned chefs.
  3. Versatile Dish: You can enjoy it baked for a crispy topping or straight from the skillet for a quick weeknight dinner.
  4. Family-Friendly: This pasta dish is sure to please everyone at the table, making it a great choice for family gatherings or casual dinners.

Ingredients

Main Ingredients for Pasta alla Sorrentina

For a rich and tasty Pasta alla Sorrentina, gather these main ingredients:

  • 300g rigatoni or any tubular pasta
  • 400g canned San Marzano tomatoes, crushed
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon sugar
  • Salt and pepper to taste
  • 200g fresh mozzarella, diced
  • 50g grated Parmigiano-Reggiano cheese
  • Fresh basil leaves for garnish

These ingredients create a flavorful dish that brings Italy to your table.

Optional Ingredients and Variations

You can make this dish your own with some optional ingredients:

  • Add red pepper flakes for heat.
  • Mix in sautéed vegetables like zucchini or bell peppers.
  • Use a splash of white wine for depth.

Feel free to swap the pasta type. Penne or fusilli also work well.

Recommended Cheese Choices

Cheese plays a big role in this dish’s flavor. I recommend:

  • Fresh mozzarella for creaminess.
  • Parmigiano-Reggiano for a salty kick.
  • Try burrata for an extra creamy touch.

Using a mix of cheeses can elevate this dish further.

Step-by-Step Instructions

Cooking the Pasta

Start by filling a large pot with water. Add a generous amount of salt to the water. Bring the water to a boil. Once boiling, add 300g of rigatoni. Cook it until it is al dente, following the package instructions. This usually takes about 10-12 minutes. Once cooked, save about 1 cup of pasta water. Drain the rest of the pasta and set it aside.

Preparing the Tomato Sauce

In a large skillet, pour in 2 tablespoons of extra virgin olive oil. Heat it over medium heat. Next, add 2 cloves of minced garlic. Sauté the garlic for about 30 seconds. Keep an eye on it, so it doesn’t burn. Now, add 400g of crushed San Marzano tomatoes. Mix in 1 teaspoon of sugar, along with salt and pepper to taste. Let the sauce simmer for about 15 minutes. This will help it thicken and blend the flavors nicely.

Combining Ingredients and Baking (Optional)

Once the sauce is ready, add the drained pasta to the skillet. Mix it well to coat all the pasta with the sauce. If the sauce seems thick, add a bit of the reserved pasta water to loosen it up. Next, stir in 200g of diced fresh mozzarella and half of the 50g grated Parmigiano-Reggiano cheese. Allow the cheese to melt slightly. If you want a baked version, transfer the mixture to a greased baking dish. Sprinkle the remaining cheese on top. Bake in a preheated oven at 180°C (350°F) for 15-20 minutes. You want it to be golden and bubbly.

Once done, serve your Pasta alla Sorrentina warm, and don’t forget to garnish it with fresh basil leaves for a lovely touch!

Tips & Tricks

Enhancing Flavor with Herbs

To boost the taste of your Pasta alla Sorrentina, add fresh herbs. Basil is a must. It pairs well with tomatoes. You can also add oregano for a deeper flavor. Chop the herbs finely and mix them in right before serving. This will keep them fresh and vibrant. You can even sprinkle some on top for a nice look.

Achieving the Perfect Pasta Texture

Cooking the pasta just right is key. Always aim for al dente, which means firm but not hard. This helps the pasta hold up in the sauce. Be sure to taste a piece a minute or two before the time is up. If it’s slightly undercooked, it will finish cooking in the sauce. Remember to save some pasta water. It can help make your sauce creamy.

Baking Tips for a Golden Crust

If you want that golden, bubbly crust, baking is the way to go. Use a greased baking dish for easy serving. After mixing the pasta and sauce, top it with Parmigiano-Reggiano. Bake it at 180°C (350°F) for about 15 to 20 minutes. Keep an eye on it so it doesn’t burn. The goal is a crispy top and warm, melty cheese inside. Enjoy the wonderful smell that fills your kitchen!

Pro Tips

  1. Use Fresh Ingredients: Opting for high-quality, fresh ingredients, especially San Marzano tomatoes and fresh mozzarella, will elevate the flavor of your dish significantly.
  2. Salt Your Pasta Water: Ensure your pasta water is well-salted, as this is your first chance to season the pasta itself, enhancing the overall dish.
  3. Control the Sauce Consistency: If your sauce becomes too thick, gradually add the reserved pasta water until you reach your desired consistency.
  4. Experiment with Herbs: While fresh basil is traditional, feel free to experiment with other herbs like oregano or thyme for a different flavor profile.

Variations

Vegetarian Alternatives

You can easily make Pasta alla Sorrentina vegetarian. Simply skip the cheese or use plant-based cheese. You can add more veggies, too. Spinach, zucchini, or bell peppers all work well. Just sauté them with the garlic before adding the tomatoes. This way, you keep the dish fresh and colorful.

Gluten-Free Pasta Options

If you need gluten-free options, use gluten-free pasta. There are many brands that offer great choices. Look for rice, corn, or lentil pasta. They cook well and taste good. Just follow the package instructions for cooking times. The sauce will still be delicious!

Region-Specific Ingredient Swaps

You can swap ingredients based on local favorites. For example, use fresh tomatoes instead of canned ones if they are in season. You can also try different cheeses. Pecorino Romano adds a nice, salty kick. If you want a spicy version, add crushed red pepper flakes to the sauce. Adjusting the recipe makes it your own!

Storage Info

Proper Storage Techniques for Leftovers

To store leftovers, let Pasta alla Sorrentina cool down first. Place it in an airtight container. Make sure the lid fits snugly to keep out air. Refrigerate within two hours of cooking. You can safely keep it for up to three days. Always label your container with the date. This helps you remember when you made it.

Reheating Instructions for Best Quality

Reheat your pasta on the stove for the best taste. Use low heat and add a splash of water or olive oil. Stir gently until it warms up. If you prefer the oven, preheat it to 180°C (350°F). Place the pasta in a baking dish and cover it with foil. Bake for about 15 minutes until it’s hot. This keeps the cheese nice and melty.

Freezing Tips for Pasta alla Sorrentina

You can freeze Pasta alla Sorrentina if you want to save it for later. First, let it cool completely. Then, transfer it to a freezer-safe container. Make sure to leave some space at the top, as it may expand when frozen. Seal it tightly and label it with the date. You can freeze it for up to three months. To thaw, leave it in the fridge overnight before reheating.

FAQs

What is Pasta alla Sorrentina?

Pasta alla Sorrentina is a comforting Italian dish. It features pasta baked with tomatoes and cheese. This dish comes from Sorrento, a lovely town in Italy. The key ingredients include rigatoni, tomatoes, and mozzarella. The sauce is rich and flavorful, making each bite a delight.

Can I prepare Pasta alla Sorrentina ahead of time?

Yes, you can prepare Pasta alla Sorrentina ahead of time. Cook the pasta and make the sauce earlier in the day. Mix them together and store in the fridge. When you are ready to eat, simply bake it. This saves time and still tastes great.

What types of pasta can I use in this recipe?

You can use any tubular pasta for this recipe. I recommend rigatoni or ziti. These shapes hold the sauce well. You can even try penne or cannelloni if you prefer. Just ensure the pasta is al dente for the best texture.

How do I make a vegan version of Pasta alla Sorrentina?

To make a vegan version, swap the mozzarella for a plant-based cheese. You can also use nutritional yeast for a cheesy flavor. Ensure the pasta is egg-free for a fully vegan dish. The sauce with tomatoes and garlic remains the same. It will still be delicious!

Pasta alla Sorrentina is a delightful dish full of flavor. We covered ingredients, cooking steps, and tips for the best texture. You learned about variations to fit your needs and how to store leftovers properly. Enjoy experimenting with optional ingredients to make this dish your own. Whether baking or cooking on the stove, this pasta will impress your family. Try different cheeses and herbs to personalize your meal. Now, you can confidently make Pasta alla Sorrentina anytime you lik

For a rich and tasty Pasta alla Sorrentina, gather these main ingredients: - 300g rigatoni or any tubular pasta - 400g canned San Marzano tomatoes, crushed - 2 tablespoons extra virgin olive oil - 2 cloves garlic, minced - 1 teaspoon sugar - Salt and pepper to taste - 200g fresh mozzarella, diced - 50g grated Parmigiano-Reggiano cheese - Fresh basil leaves for garnish These ingredients create a flavorful dish that brings Italy to your table. You can make this dish your own with some optional ingredients: - Add red pepper flakes for heat. - Mix in sautéed vegetables like zucchini or bell peppers. - Use a splash of white wine for depth. Feel free to swap the pasta type. Penne or fusilli also work well. Cheese plays a big role in this dish's flavor. I recommend: - Fresh mozzarella for creaminess. - Parmigiano-Reggiano for a salty kick. - Try burrata for an extra creamy touch. Using a mix of cheeses can elevate this dish further. {{ingredient_image_1}} Start by filling a large pot with water. Add a generous amount of salt to the water. Bring the water to a boil. Once boiling, add 300g of rigatoni. Cook it until it is al dente, following the package instructions. This usually takes about 10-12 minutes. Once cooked, save about 1 cup of pasta water. Drain the rest of the pasta and set it aside. In a large skillet, pour in 2 tablespoons of extra virgin olive oil. Heat it over medium heat. Next, add 2 cloves of minced garlic. Sauté the garlic for about 30 seconds. Keep an eye on it, so it doesn’t burn. Now, add 400g of crushed San Marzano tomatoes. Mix in 1 teaspoon of sugar, along with salt and pepper to taste. Let the sauce simmer for about 15 minutes. This will help it thicken and blend the flavors nicely. Once the sauce is ready, add the drained pasta to the skillet. Mix it well to coat all the pasta with the sauce. If the sauce seems thick, add a bit of the reserved pasta water to loosen it up. Next, stir in 200g of diced fresh mozzarella and half of the 50g grated Parmigiano-Reggiano cheese. Allow the cheese to melt slightly. If you want a baked version, transfer the mixture to a greased baking dish. Sprinkle the remaining cheese on top. Bake in a preheated oven at 180°C (350°F) for 15-20 minutes. You want it to be golden and bubbly. Once done, serve your Pasta alla Sorrentina warm, and don’t forget to garnish it with fresh basil leaves for a lovely touch! To boost the taste of your Pasta alla Sorrentina, add fresh herbs. Basil is a must. It pairs well with tomatoes. You can also add oregano for a deeper flavor. Chop the herbs finely and mix them in right before serving. This will keep them fresh and vibrant. You can even sprinkle some on top for a nice look. Cooking the pasta just right is key. Always aim for al dente, which means firm but not hard. This helps the pasta hold up in the sauce. Be sure to taste a piece a minute or two before the time is up. If it’s slightly undercooked, it will finish cooking in the sauce. Remember to save some pasta water. It can help make your sauce creamy. If you want that golden, bubbly crust, baking is the way to go. Use a greased baking dish for easy serving. After mixing the pasta and sauce, top it with Parmigiano-Reggiano. Bake it at 180°C (350°F) for about 15 to 20 minutes. Keep an eye on it so it doesn’t burn. The goal is a crispy top and warm, melty cheese inside. Enjoy the wonderful smell that fills your kitchen! Pro Tips Use Fresh Ingredients: Opting for high-quality, fresh ingredients, especially San Marzano tomatoes and fresh mozzarella, will elevate the flavor of your dish significantly. Salt Your Pasta Water: Ensure your pasta water is well-salted, as this is your first chance to season the pasta itself, enhancing the overall dish. Control the Sauce Consistency: If your sauce becomes too thick, gradually add the reserved pasta water until you reach your desired consistency. Experiment with Herbs: While fresh basil is traditional, feel free to experiment with other herbs like oregano or thyme for a different flavor profile. {{image_2}} You can easily make Pasta alla Sorrentina vegetarian. Simply skip the cheese or use plant-based cheese. You can add more veggies, too. Spinach, zucchini, or bell peppers all work well. Just sauté them with the garlic before adding the tomatoes. This way, you keep the dish fresh and colorful. If you need gluten-free options, use gluten-free pasta. There are many brands that offer great choices. Look for rice, corn, or lentil pasta. They cook well and taste good. Just follow the package instructions for cooking times. The sauce will still be delicious! You can swap ingredients based on local favorites. For example, use fresh tomatoes instead of canned ones if they are in season. You can also try different cheeses. Pecorino Romano adds a nice, salty kick. If you want a spicy version, add crushed red pepper flakes to the sauce. Adjusting the recipe makes it your own! To store leftovers, let Pasta alla Sorrentina cool down first. Place it in an airtight container. Make sure the lid fits snugly to keep out air. Refrigerate within two hours of cooking. You can safely keep it for up to three days. Always label your container with the date. This helps you remember when you made it. Reheat your pasta on the stove for the best taste. Use low heat and add a splash of water or olive oil. Stir gently until it warms up. If you prefer the oven, preheat it to 180°C (350°F). Place the pasta in a baking dish and cover it with foil. Bake for about 15 minutes until it's hot. This keeps the cheese nice and melty. You can freeze Pasta alla Sorrentina if you want to save it for later. First, let it cool completely. Then, transfer it to a freezer-safe container. Make sure to leave some space at the top, as it may expand when frozen. Seal it tightly and label it with the date. You can freeze it for up to three months. To thaw, leave it in the fridge overnight before reheating. Pasta alla Sorrentina is a comforting Italian dish. It features pasta baked with tomatoes and cheese. This dish comes from Sorrento, a lovely town in Italy. The key ingredients include rigatoni, tomatoes, and mozzarella. The sauce is rich and flavorful, making each bite a delight. Yes, you can prepare Pasta alla Sorrentina ahead of time. Cook the pasta and make the sauce earlier in the day. Mix them together and store in the fridge. When you are ready to eat, simply bake it. This saves time and still tastes great. You can use any tubular pasta for this recipe. I recommend rigatoni or ziti. These shapes hold the sauce well. You can even try penne or cannelloni if you prefer. Just ensure the pasta is al dente for the best texture. To make a vegan version, swap the mozzarella for a plant-based cheese. You can also use nutritional yeast for a cheesy flavor. Ensure the pasta is egg-free for a fully vegan dish. The sauce with tomatoes and garlic remains the same. It will still be delicious! Pasta alla Sorrentina is a delightful dish full of flavor. We covered ingredients, cooking steps, and tips for the best texture. You learned about variations to fit your needs and how to store leftovers properly. Enjoy experimenting with optional ingredients to make this dish your own. Whether baking or cooking on the stove, this pasta will impress your family. Try different cheeses and herbs to personalize your meal. Now, you can confidently make Pasta alla Sorrentina anytime you like!

Pasta alla Sorrentina

A delicious baked pasta dish with San Marzano tomatoes and mozzarella.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 450 kcal

Ingredients
  

  • 300 g rigatoni or any tubular pasta
  • 400 g canned San Marzano tomatoes, crushed
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon sugar
  • to taste Salt and pepper
  • 200 g fresh mozzarella, diced
  • 50 g grated Parmigiano-Reggiano cheese
  • for garnish Fresh basil leaves

Instructions
 

  • In a large pot, bring salted water to a boil. Add the rigatoni and cook until al dente according to the package instructions. Reserve about 1 cup of pasta water, then drain the pasta.
  • In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds. Be careful not to burn it.
  • Add the crushed San Marzano tomatoes to the skillet along with the sugar, salt, and pepper. Simmer the sauce for about 15 minutes until it thickens and the flavors meld.
  • Add the cooked pasta to the sauce. If the sauce is too thick, use some reserved pasta water to loosen it. Mix well to ensure the pasta is evenly coated.
  • Stir in the diced fresh mozzarella and half of the grated Parmigiano-Reggiano cheese. Allow the cheese to melt slightly into the pasta.
  • For a baked version, transfer the pasta mixture to a greased baking dish, sprinkle the remaining Parmigiano-Reggiano on top, and bake in a preheated oven at 180°C (350°F) for 15-20 minutes until golden and bubbly.
  • Plate the Pasta alla Sorrentina warm, garnished with fresh basil leaves.

Notes

Serve in large bowls or individual plates, and drizzle with a bit of extra virgin olive oil for added flavor. Garnish with fresh basil for a pop of color.
Keyword baked, Italian, pasta

WANT TO SAVE THIS RECIPE?

Leave a Comment

Recipe Rating