Name: Pasta alla Sorrentina Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 12 oz short pasta (such as gnocchi, penne, or rigatoni); 2 tablespoons olive oil; 2 cloves garlic (minced); 2 cups canned crushed tomatoes; 1/4 teaspoon red pepper flakes (optional); 1/2 teaspoon dried oregano; 1/4 cup fresh basil leaves (chopped); 8 oz fresh mozzarella (cubed); 1/4 cup grated Parmesan cheese; Salt and black pepper to taste

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Pasta alla Sorrentina is the very definition of Italian comfort food: a bubbling-hot, cheesy, tomato-sauced miracle straight out of the oven. This Campanian classic is beloved for its gooey mozzarella, lively fresh basil, and aromatic tomato sauce all wrapped around your favorite bite-sized pasta. It’s one of those dishes that fills your kitchen with the most irresistible scent, making it almost impossible to wait until it hits the table. Whether you’re using gnocchi, penne, or rigatoni, every scoop delivers a gloriously melty, flavorful forkful you’ll dream about later.

Pasta alla Sorrentina Recipe - Recipe Image

Ingredients You’ll Need

Pasta alla Sorrentina keeps things simple, with only a handful of ingredients—but each one is absolutely essential for that signature taste and luscious texture. This isn’t just about what you put in; it’s about how each ingredient teams up to create a little taste of Sorrento right in your own kitchen.

Short pasta (12 oz): Gnocchi is classic, but penne or rigatoni work beautifully—choose a shape that scoops up plenty of sauce and melty cheese.
Olive oil (2 tablespoons): Good-quality olive oil is the flavor backbone, so use your favorite for sautéing.
Garlic (2 cloves, minced): Just enough garlic infuses the sauce with gentle savoriness without overwhelming the other flavors.
Canned crushed tomatoes (2 cups): Choose a rich, flavorful variety—San Marzano if you can—for a sauce that sings.
Red pepper flakes (1/4 teaspoon, optional): Add a touch for a gentle hint of heat, or leave it out if you prefer a milder sauce.
Dried oregano (1/2 teaspoon): Oregano gives a distinctly Italian flavor and depth to the tomato sauce.
Fresh basil leaves (1/4 cup, chopped): Don’t skimp—the basil is what transports you straight to the Mediterranean coast.
Fresh mozzarella (8 oz, cubed): Soft, milky mozzarella melts into creamy puddles throughout the pasta.
Grated Parmesan cheese (1/4 cup): Sprinkled on top, it creates that irresistible, golden, savory crust.
Salt and black pepper (to taste): The quiet power players—season the sauce, and then taste again before baking!

How to Make Pasta alla Sorrentina

Step 1: Boil the Pasta

Bring a large pot of salted water to a rolling boil, then add your chosen short pasta. Give it a good stir and cook until just al dente—the pasta will finish cooking in the oven. Drain thoroughly and set aside. This initial step ensures every bite holds its shape and soaks up the sauce, instead of turning mushy.

Step 2: Prepare the Tomato Sauce

While your pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds, just until the garlic is fragrant (don’t let it burn!). Stir in the crushed tomatoes, a pinch of red pepper flakes if you’re in the mood, dried oregano, salt, and freshly cracked black pepper. Let the sauce simmer gently for 10 to 12 minutes. It’ll thicken and become wonderfully rich—your kitchen will already start to smell incredible!

Step 3: Add the Basil and Pasta

Once your sauce is perfect, take the pan off the heat and stir in the freshly chopped basil. Immediately add the drained pasta to the skillet and toss everything together so that every piece is beautifully coated. It’s that simple lift of fresh herbs that gives Pasta alla Sorrentina its signature brightness.

Step 4: Fold in the Mozzarella

Next comes the magic: gently fold the mozzarella cubes into the pasta and sauce mixture. You want the cheese to start melting into dreamy, gooey strands, but not disappear completely. A quick and gentle toss is key; this way, you’ll catch melty bites throughout the dish.

Step 5: Broil for the Ultimate Finish

Spoon everything into a baking dish and spread it into an even layer. Shower with grated Parmesan cheese, then slide the dish under the broiler for 2 to 3 minutes. Keep a close eye on it—you’re looking for bubbly, golden cheese spots and a little toasted goodness on top. Serve Pasta alla Sorrentina piping hot and get ready for applause!

How to Serve Pasta alla Sorrentina

Garnishes

A handful of fresh basil leaves on top adds color and a last burst of aroma. A finishing drizzle of good olive oil or an extra sprinkle of Parmesan can make it all the more luxurious, if you’re feeling festive. Cracked black pepper gives each bite a little extra lift.

Side Dishes

Pasta alla Sorrentina is hearty enough to stand alone, but it pairs beautifully with a simple leafy green salad dressed in lemon vinaigrette or a plate of roasted vegetables. For something more traditional, serve with crusty Italian bread to mop up every last drop of sauce.

Creative Ways to Present

For parties or gatherings, spoon the saucy pasta into individual mini baking dishes or ramekins for personal-sized servings. If you’re in a rustic mood, try serving it family-style in a big earthenware pan straight from the oven—everyone can dig in and help themselves, just like in Sorrento.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Pasta alla Sorrentina, don’t fret—it’s almost better the next day! Store leftovers in an airtight container in the refrigerator, where they’ll keep for up to three days. The flavors will deepen and meld, giving you another round of cozy deliciousness.

Freezing

You can freeze Pasta alla Sorrentina before or after baking. Cool the dish completely, then cover tightly with foil or plastic wrap. For best results, use within one month. Thaw overnight in the fridge before reheating, so the texture stays as close to freshly made as possible.

Reheating

To reheat, cover and warm in a 350°F oven until bubbling and hot all the way through (about 20 minutes). You can also microwave individual portions on medium power until heated, but the oven really brings back that golden cheesy top.

FAQs

Can I use store-bought tomato sauce?

Absolutely! While homemade sauce gives you full control of the flavors, a good-quality store-bought marinara can work if you’re pressed for time. Taste and adjust seasonings as you go to keep things lively.

Is it possible to make Pasta alla Sorrentina gluten-free?

Yes! Choose your favorite gluten-free pasta or even gluten-free gnocchi. Prepare as usual, keeping an eye on the pasta as some gluten-free varieties cook quickly.

Can I add vegetables or protein?

Definitely. Spinach or roasted eggplant are classic Mediterranean add-ins, while chicken or Italian sausage make it heartier. Just cook proteins or veggies before mixing them in with the sauce and pasta.

What’s the best cheese blend for this dish?

Traditional Pasta alla Sorrentina shines with pure mozzarella, but you can mix in a little provolone for a tangier melt or a dusting of pecorino for extra savor. Just keep mozzarella as the star!

Can I assemble it in advance?

Yes—you can prepare the dish right up to the broiling step, cover, and refrigerate for up to a day. When you’re ready, top with Parmesan and broil just before serving for that perfect sizzle.

Final Thoughts

If you’re craving a swoon-worthy Italian dish that’s bursting with sunshine flavors and cheesy coziness, Pasta alla Sorrentina is simply unbeatable. It’s easy enough for a weeknight yet special enough to share, so invite someone over, pour a glass of vino, and let this gorgeous dish steal the show at your table.

Pasta alla Sorrentina Recipe

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4.6 from 20 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Pasta alla Sorrentina is a delicious Italian baked pasta dish featuring a flavorful tomato sauce, fresh basil, gooey melted mozzarella, and a crispy golden Parmesan topping. This comforting main course is perfect for a cozy family dinner or entertaining guests.

Ingredients

Scale

Pasta:

12 oz short pasta (such as gnocchi, penne, or rigatoni)

Sauce:

2 tablespoons olive oil
2 cloves garlic (minced)
2 cups canned crushed tomatoes
1/4 teaspoon red pepper flakes (optional)
1/2 teaspoon dried oregano
1/4 cup fresh basil leaves (chopped)

Toppings:

8 oz fresh mozzarella (cubed)
1/4 cup grated Parmesan cheese
Salt and black pepper to taste

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Instructions

Cook the Pasta: Boil salted water and cook pasta until al dente. Drain and set aside.
Make the Sauce: Sauté garlic in olive oil, then add tomatoes, red pepper flakes, oregano, salt, and pepper. Simmer for 10–12 minutes.
Combine Ingredients: Stir in basil and cooked pasta. Add mozzarella, fold gently, then transfer to a baking dish.
Bake: Top with Parmesan and broil for 2–3 minutes until golden. Serve hot.