If you are craving a dish that perfectly captures the essence of Italian comfort food, look no further than this Pasta alla Sorrentina Recipe. Imagine tender pasta bathed in a vibrant tomato sauce, infused with fragrant garlic and fresh basil, then finished with gooey, melted mozzarella and a sprinkle of Parmesan that creates a golden, bubbly crust. This dish is a celebration of simple ingredients coming together to create a cozy, heartwarming meal that you’ll want to make again and again. Whether for a busy weeknight or a laid-back weekend dinner, Pasta alla Sorrentina brings that charming taste of Southern Italy right to your table.
Ingredients You’ll Need
Each ingredient in this Pasta alla Sorrentina Recipe plays a crucial role, from the tender pasta that carries all those lovely flavors, to the fresh herbs and cheeses that add layers of richness and texture. The simplicity of the ingredients is what makes this dish so special and so easy to pull off with delicious results.
- 12 oz short pasta (gnocchi, penne, or rigatoni): Choose any short pasta that will hold the sauce well and give you that perfect bite.
- 2 tablespoons olive oil: Adds a silky base to sauté your garlic and enrich the tomato sauce.
- 2 cloves garlic, minced: Fresh garlic infuses the dish with a warm, aromatic depth.
- 1 can (14 oz) crushed tomatoes: Use high-quality crushed tomatoes for a bright and balanced sauce.
- 1/2 teaspoon salt: Essential for seasoning and bringing all the flavors together.
- 1/4 teaspoon black pepper: Adds a subtle kick and seasoning balance.
- 1/2 teaspoon dried oregano: Classic Italian herb that complements the tomato sauce perfectly.
- 1/4 teaspoon red pepper flakes (optional): A little heat to enliven the sauce if you like a touch of spice.
- 1/4 cup fresh basil leaves, torn: Fresh basil is a must for that unmistakable sweet herbaceous note.
- 8 oz fresh mozzarella, cubed: Melts beautifully to create the signature oozy, creamy texture.
- 1/4 cup grated Parmesan cheese: Adds a nutty, savory finish that browns deliciously under the broiler.
How to Make Pasta alla Sorrentina Recipe
Step 1: Cook Your Pasta to Perfection
Start by bringing a large pot of salted water to a rolling boil. This salty water not only cooks your pasta but seasons it from the inside out. Cook your chosen short pasta according to the package’s directions until al dente, which means it should be tender but still have a bit of a bite to it — the perfect texture to soak up the sauce without becoming mushy. Once cooked, drain and set aside while you prepare the sauce.
Step 2: Create the Flavorsome Tomato Sauce
In a large skillet or saucepan, gently heat olive oil over medium heat. Toss in your minced garlic and let it sauté for about 30 seconds, just until that incredible aroma fills your kitchen. Next, pour in the crushed tomatoes and season with salt, black pepper, dried oregano, and optional red pepper flakes. Let this simmer gently for 10 to 15 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld beautifully.
Step 3: Mix in Fresh Basil and Cheese
Once your sauce has reached the right consistency, stir in the torn fresh basil leaves. The basil brings that fresh, bright pop that looks and tastes like summer on a plate. Remove the sauce from heat, then add the drained pasta and toss everything together until the pasta is fully coated in the rich sauce. Gently fold in the cubed fresh mozzarella, allowing some of the cheese to start softening in the warm pasta mixture.
Step 4: Bake or Broil to Melty Perfection
Now, preheat your broiler — or if you prefer, your oven to 400°F (200°C). Transfer the pasta and sauce mixture into a baking dish, spreading it out evenly. Sprinkle the grated Parmesan cheese over the top to create a golden, savory crust. Place the dish under the broiler or in the oven for 5 to 7 minutes, until the mozzarella bubbles enticingly and the top turns a gorgeous golden brown. Keep a close eye so it doesn’t burn!
How to Serve Pasta alla Sorrentina Recipe
Garnishes
A few fresh basil leaves scattered on top right before serving add a burst of color and freshness that lights up the entire dish. Some extra grated Parmesan can never go amiss if you want that cheesy hit with every bite. A drizzle of good quality olive oil can also add a gorgeous glossy finish and an extra touch of richness.
Side Dishes
Serve this heartwarming Pasta alla Sorrentina alongside a crisp green salad dressed simply with lemon and olive oil to cut through the richness. Garlic bread or a crunchy baguette works beautifully to sop up any leftover sauce. For a vegetable side, sautéed spinach or roasted cherry tomatoes complement the dish’s flavors wonderfully.
Creative Ways to Present
If you want to impress guests, consider serving individual portions in small ramekins or mini baking dishes, each with its own bubbly crust and gooey cheese topping. You can also add a twist by stirring in roasted vegetables or substituting the mozzarella with burrata for an ultra-luxe touch. Presentation is half the fun, and this dish always shines with its rustic charm.
Make Ahead and Storage
Storing Leftovers
Pasta alla Sorrentina keeps well in an airtight container in the refrigerator for up to 3 days. The pasta will soak up more sauce overnight, making the flavors even richer, though the mozzarella might firm up slightly and lose some of its ooey-gooey texture.
Freezing
While it is possible to freeze leftovers, keep in mind that frozen and thawed mozzarella can become a bit watery and lose some creaminess. If you do freeze pasta, store it in a freezer-safe container for up to 2 months. Thaw it in the fridge overnight before reheating.
Reheating
The best way to reheat this dish is in the oven at 350°F (175°C) for about 15-20 minutes to bring the cheese back to its melted glory without drying the pasta out. You can cover it with foil to keep moisture in, removing it for the last few minutes to re-brown the top. Avoid microwaving if you want to preserve the texture and flavor the best.
FAQs
Can I use a different type of pasta for Pasta alla Sorrentina Recipe?
Absolutely! While gnocchi is traditional, short pasta like penne, rigatoni, or even fusilli works wonderfully to hold the sauce and melt the cheese.
Do I have to use fresh mozzarella?
Fresh mozzarella is highly recommended for its creamy texture and meltability, which is crucial to the dish’s signature gooeyness. However, low-moisture mozzarella can also be used in a pinch, but the texture will be less creamy.
Is there a way to make this dish spicier?
Yes! Increasing the red pepper flakes or adding a finely chopped chili to the garlic sauté can add a lovely kick without overpowering the dish.
Can I prepare the sauce ahead of time?
Definitely. The tomato sauce can be made a day ahead, refrigerated, and then reheated before combining with the pasta and cheese. This makes the dish even easier to assemble when you’re ready.
What wine pairs well with Pasta alla Sorrentina Recipe?
A crisp, acidic Italian white like Pinot Grigio or a light red such as Chianti are great matches. Their vibrant acidity complements the tomato sauce while balancing the richness of the cheese.
Final Thoughts
This Pasta alla Sorrentina Recipe is one of those dishes that feels like a warm hug from the inside out, with its comfortingly familiar flavors and satisfying textures. It’s straightforward to prepare, yet impressive enough to share with loved ones any day of the week. I can’t recommend it enough for anyone looking to bring a taste of Italy’s sunny coast to their dinner table. Give it a try—you might just find your new favorite pasta!
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Pasta alla Sorrentina Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Pasta alla Sorrentina is a classic Italian baked pasta dish featuring tender short pasta tossed in a fragrant tomato sauce with garlic, fresh basil, and melted mozzarella cheese. It combines the rustic flavors of San Marzano-style tomatoes with creamy mozzarella and Parmesan, making it a comforting and satisfying main course perfect for any occasion.
Ingredients
Pasta and Sauce
- 12 oz (340g) short pasta (like gnocchi, penne, or rigatoni)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup fresh basil leaves, torn
Cheeses
- 8 oz fresh mozzarella, cubed
- 1/4 cup grated Parmesan cheese
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook pasta according to package instructions until al dente. Drain and set aside.
- Prepare the Tomato Sauce: In a large skillet or saucepan, heat olive oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Pour in the crushed tomatoes and season with salt, pepper, oregano, and red pepper flakes if using. Simmer for 10–15 minutes, stirring occasionally, until slightly thickened.
- Toss Pasta with Sauce and Basil: Stir in fresh basil and remove the sauce from heat. Add the drained pasta and toss until well coated. Gently stir in cubed mozzarella, allowing the cheese to begin melting slightly into the warm pasta.
- Broil or Bake the Pasta: Preheat the broiler or oven to 400°F (200°C). Transfer the pasta mixture to a baking dish. Sprinkle grated Parmesan cheese evenly on top. Broil or bake for 5–7 minutes, or until the mozzarella is melted, bubbly, and the top is lightly golden.
- Serve: Remove from oven and serve hot. Garnish with extra fresh basil leaves, if desired.
Notes
- Traditionally made with gnocchi, but any short pasta like penne or rigatoni works well.
- Use high-quality fresh mozzarella and San Marzano-style crushed tomatoes for best flavor.
- Can be assembled ahead of time and baked just before serving.
- Adjust red pepper flakes according to your preferred spice level.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
