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Pasta alla Sorrentina

Indulgent Pasta alla Sorrentina That Warm Your Soul

This cozy Vegetarian Pasta alla Sorrentina is my go-to comfort food, packed with a rich tomato sauce and gooey mozzarella.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dishes
Cuisine: Italian
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 1 pound Penne or Rigatoni essential for structure and holds sauce beautifully, but feel free to substitute with gluten-free pasta.
For the Sauce
  • 2 cans Canned Whole Tomatoes the base of your sauce, crush them for a smoother consistency.
  • 1 medium Onion preferably yellow; adds a natural sweetness and depth to the dish.
  • 3 cloves Garlic minced; enhances flavor significantly.
  • 2 tablespoons Olive Oil used for sautéing, can be replaced with vegetable oil if needed.
  • Salt & Pepper to taste; essential for seasoning and enhancing all the flavors.
For the Cheesy Goodness
  • 8 ounces Mozzarella Cheese diced; creates those lovely pockets of gooey cheese.
  • ½ cup Grated Parmesan Cheese adds richness and can be exchanged with Pecorino Romano for a sharper taste.
For Garnishing
  • a handful Fresh Basil Leaves brings freshness and a pop of color to your final dish.

Equipment

  • Large Pot
  • large skillet
  • Baking Dish

Method
 

Step-by-Step Instructions for Pasta alla Sorrentina
  1. Bring a large pot of salted water to a boil over high heat.
  2. Once boiling, add 1 pound of penne or rigatoni. Cook the pasta until al dente, typically about 8-10 minutes, then drain it well while reserving a cup of the pasta water.
  3. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for about 5-7 minutes until the onion turns translucent and soft.
  4. Stir in 3 minced garlic cloves and continue to sauté for about 1 minute, being careful not to let the garlic brown.
  5. Add 2 cans of crushed whole tomatoes to the skillet, season with salt and pepper to taste, and let the sauce simmer for 15-20 minutes.
  6. With the sauce at the desired thickness, add the drained pasta to the skillet and gently toss it in the sauce.
  7. Stir in 8 ounces of diced mozzarella cheese, allowing it to melt slightly into the pasta and sauce mixture.
  8. Fold in a handful of fresh basil leaves, adjusting the seasoning if necessary.
  9. Transfer the pasta mixture to a greased baking dish, sprinkle with ½ cup of grated Parmesan cheese on top and bake in a preheated oven at 180°C (350°F) for 15-20 minutes.
  10. Allow your Pasta alla Sorrentina to rest for a few minutes after baking.
  11. Spoon the warm Pasta alla Sorrentina into bowls, finishing with a drizzle of olive oil and extra basil if desired.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 75gProtein: 25gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 50mgSodium: 800mgPotassium: 900mgFiber: 4gSugar: 6gVitamin A: 500IUVitamin C: 15mgCalcium: 250mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days, or freeze for up to 2-3 months.

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