Rotini Fiorentina
Feb 10, 2022 23:18:39 GMT -5
Post by Honoria on Feb 10, 2022 23:18:39 GMT -5
ROTINI FIORENTINA
Prep: 10 mins Cook: 20 mins Total: 30 mins Author: Joanna Cismaru Serves: 4
INGREDIENTS
▢12 ounces Rotini or other small shaped pasta like penne
▢2 tablespoons butter unsalted
▢1 tablespoon olive oil
▢1 small onion chopped
▢4 cloves garlic minced
▢2 cups tomato passata
▢1 teaspoon Italian seasoning
▢1 chicken bouillon cube crumbled
▢1 teaspoon sugar
▢½ teaspoon red pepper flakes
▢½ teaspoon salt
▢½ teaspoon pepper
▢1 cup half and half cream
▢1 cup mozzarella cheese shredded
INSTRUCTIONS
Cook the pasta: Cook the pasta al dente according to package instructions. Drain and reserve some of the pasta water.
Sauté onion and garlic: Meanwhile, add the butter and olive oil to a large skillet and heat over medium heat. Once the butter has melted, add the onion and cook for 3 to 5 minutes until softened and translucent. Add the garlic and cook for another 30 seconds until aromatic.
Add tomatoes and seasonings: Add the tomato passata, Italian seasoning, bouillon cube, sugar, red pepper flakes, salt, pepper, stir well and let simmer for about 5 minutes. Stir in the cream and simmer for another 2 to 3 minutes.
Finish pasta: Add the cooked pasta, mozzarella cheese and toss well to combine. Cook for a few more minutes until the pasta warms through. If the sauce is too thick, add a splash of the reserved pasta water.
Garnish and serve: Garnish with parsley or basil and some freshly grated Parmesan cheese. Serve immediately.
RECIPE NOTES
Use a large pot of boiling water to cook the pasta which gives it lots of room enabling it to cook evenly.
Save some of the pasta water. If the sauce is too thick, thin it out by using some of the reserved pasta water.
Parmesan cheese can be substituted or use a combination of parmesan and mozzarella. Cream cheese could also be added as well.
Add a protein like boneless chicken or sausage for a balanced meal.
If adding spinach, I would recommend fresh instead of frozen spinach.
Leftovers can be stored in airtight containers in the refrigerator for 3 to 5 days.
link
Prep: 10 mins Cook: 20 mins Total: 30 mins Author: Joanna Cismaru Serves: 4
INGREDIENTS
▢12 ounces Rotini or other small shaped pasta like penne
▢2 tablespoons butter unsalted
▢1 tablespoon olive oil
▢1 small onion chopped
▢4 cloves garlic minced
▢2 cups tomato passata
▢1 teaspoon Italian seasoning
▢1 chicken bouillon cube crumbled
▢1 teaspoon sugar
▢½ teaspoon red pepper flakes
▢½ teaspoon salt
▢½ teaspoon pepper
▢1 cup half and half cream
▢1 cup mozzarella cheese shredded
INSTRUCTIONS
Cook the pasta: Cook the pasta al dente according to package instructions. Drain and reserve some of the pasta water.
Sauté onion and garlic: Meanwhile, add the butter and olive oil to a large skillet and heat over medium heat. Once the butter has melted, add the onion and cook for 3 to 5 minutes until softened and translucent. Add the garlic and cook for another 30 seconds until aromatic.
Add tomatoes and seasonings: Add the tomato passata, Italian seasoning, bouillon cube, sugar, red pepper flakes, salt, pepper, stir well and let simmer for about 5 minutes. Stir in the cream and simmer for another 2 to 3 minutes.
Finish pasta: Add the cooked pasta, mozzarella cheese and toss well to combine. Cook for a few more minutes until the pasta warms through. If the sauce is too thick, add a splash of the reserved pasta water.
Garnish and serve: Garnish with parsley or basil and some freshly grated Parmesan cheese. Serve immediately.
RECIPE NOTES
Use a large pot of boiling water to cook the pasta which gives it lots of room enabling it to cook evenly.
Save some of the pasta water. If the sauce is too thick, thin it out by using some of the reserved pasta water.
Parmesan cheese can be substituted or use a combination of parmesan and mozzarella. Cream cheese could also be added as well.
Add a protein like boneless chicken or sausage for a balanced meal.
If adding spinach, I would recommend fresh instead of frozen spinach.
Leftovers can be stored in airtight containers in the refrigerator for 3 to 5 days.
link