Sorrento Rigatoni “Pasta alla sorrentina”
Updated: Apr 22, 2022
Cooking time: 30 minutes
Pasta alla Sorrentina is a first course that takes inspiration from the most famous recipe for gnocchi alla sorrentina. Baked gratin pasta, stringy and tasty with all the Italian products par excellence: pasta, tomato, parmesan and mozzarella!
500 g of short pasta
500 ml of tomato sauce
200 g of fiordilatte mozzarella (2 medium-sized mozzarella)
extra virgin olive oil
grated Grana Padano
1 clove of garlic
If all the ingredients of this recipe are of quality, the Sorrento style pasta is a real delight! Inspired by the most famous recipe of Gnocchi alla Sorrentina, pasta alla Sorrentina is a dish that meets everyone's taste and, if it advances, the next day is even better.
Let's start with the sauce: you can use fresh tomatoes to prepare it, if you have any and if you have time, or do it with good puree, garlic, oil and fresh basil (a spoonful of sugar never hurts).
As for the pasta shapes, the calamarata is ideal, but rigatoni and fusilli will also be perfect; However, choose the perfect short pasta to collect the sauce.
A recipe similar to pasta alla Sorrentina is that of Fusilli alla Vesuviana.
To prepare the Sorrento pasta, start with the tomato sauce. In a pan, heat a round of extra virgin olive oil and a clove of garlic. Add the tomato puree and basil.
Add half a teaspoon of sugar to remove acidity. Season with salt. Let the tomato sauce cook for about 20 minutes on a low heat. Meanwhile, cook the pasta. Once the pasta and sauce are ready, begin to assemble your dish. Put a thin layer of sauce on the bottom of a pot or an ovenproof dish which will later go into the oven.
Add half of the cooked pasta. A few spoonfuls of tomato sauce and turn it so that it is all seasoned.