This quick and easy Fiorentina Rotini recipe may be prepared in just 30 minutes. A hearty pasta dish with a delicious, creamy tomato sauce and plenty of mozzarella. The ideal quick pasta meal on a weeknight.
If you’ve ever wondered what I prefer to make for supper at my house, it’s probably a simple pasta meal like this rotini Fiorentina. I adore pasta meals, and some of my faves are cheesy taco pasta with a delicious bolognese sauce. They’re always a cozy and tasty supper, plus they’re incredibly customizable, so they’re a great way to use up leftovers.
This creamy Fiorentina sauce is loaded with onions, garlic, and tastes like Italian seasoning, which includes dried oregano, basil, rosemary, thyme, and marjoram. If it wasn’t enough, the red pepper flakes will give some heat, but you may always add more if you prefer it hot. It’s a hearty and comforting dish that takes very little time and effort to prepare.
Pasta, such as rotini, rigatoni, or penne, in a little shaped pasta.
Using butter and oil. I like to sauté my vegetables in a mixture of butter and olive oil.
Garlic and onion are flavor enhancers in any tomato sauce.
Tomato sauce. – This is uncooked, pureed, strained tomatoes that are commonly sold in bottles. If you don’t have any, tomato puree or crushed tomatoes would suffice.
Seasonings from Italy. Use store-bought Italian spice or make your own with this recipe.
Bouillon. For added taste, I prefer to use a chicken bouillon cube.
Sugar. – When creating tomato sauce, you’ll want to add a little sugar to balance out the flavors and cut some of the tomato acidity.
flakes of red pepper For a little kick, I like to add red pepper flakes. Feel free to make changes to suit your needs.
Cream. – For a thicker, creamier sauce, add half-and-half cream or heavy cream.
Of course, there is plenty of mozzarella cheese. When serving, I like to grate some Parmesan cheese on top.
How to Make Fiorentina Rotini
Prepare the pasta:
Cook the pasta until it is al dente, as directed on the package. Drain part of the pasta water and set aside. Stir the spaghetti occasionally to keep it from sticking to the bottom of the saucepan.
Onion and garlic should be sautéed:
Meanwhile, in a large pan, melt the butter and olive oil over medium heat. Cook for 3 to 5 minutes, until the onion is cooked and transparent, after the butter has melted. Cook for another 30 seconds, or until the garlic is fragrant.
Toss in the tomatoes and seasonings:
Stir in the tomato passata, Italian seasoning, bouillon cube, sugar, red pepper flakes, salt, and pepper, and cook for 5 minutes. Simmer for another 2 to 3 minutes after adding the cream.
Finish the pasta dish as follows:
Toss together the cooked pasta and mozzarella cheese in the sauce mixture until the cheese melts. Cook for a few minutes longer, until the pasta is warm. If the sauce is excessively thick, a dash of the pasta water can be added.
Serve with a garnish:
Garnish with freshly grated Parmesan cheese and fresh basil or parsley. Serve right away.
How Do You Make Perfect Pasta Every Time?
Make sure the pot has enough water to allow the pasta to cook evenly, then season with roughly a tablespoon of salt for every 4 quarts of liquid. You want to season the spaghetti with enough salt to give it taste. It’s recommended to cook pasta to al dente, which means chewy and hard to the bite yet still tender. Whatever sauce you choose, it will keep its entire shape.
Tomato Puree vs. Tomato Passata: What’s the Difference?
Although passata means puree in Italian, there is a significant difference between tomato puree from North America and Italian passata. Tomato puree is usually cooked and peeled, and it must be deacidified before it can unleash its ultimate taste. The tomatoes in passata are normally pureed cold and so uncooked.
What Can I Add To This Fiorentina Rotini Dish?
Fresh mushrooms, peppers, peas, or sun-dried tomatoes can be added. If you want to add some protein to your pasta meal, sauté chicken breasts or Italian sausage. When fresh basil or spinach is added at the end, it is also delicious.