Rotini Fiorentina

Rotini Fiorentina is a simple, creamy tomato-and-cheese pasta that feels like a warm hug on a plate. With tender pasta, a fragrant tomato passata sauce, a touch of cream, and gooey mozzarella, this recipe comes together quickly and makes a weeknight dinner feel special. It’s inspired by classic Italian flavors but built for ease—no long simmering required, and just a handful of ingredients you probably already have on hand.

Why you’ll love this recipe

There are a few reasons this version of Rotini Fiorentina has become a go-to: it’s fast, comforting, and dependable. The tomato passata gives a bright, pure tomato flavor without the chunkiness of whole canned tomatoes. A little butter and olive oil give the sauce body, garlic and onion build savory depth, and a splash of half-and-half makes the final dish rich without being heavy. Finish it with shredded mozzarella so each forkful stretches and shines.

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 teaspoons sugar
• ½ teaspoon red pepper flakes
• ½ teaspoons salt
• ½ teaspoon pepper
• 1 cup half and half cream
• 1 cup mozzarella cheese (shredded)

Notes: Use a chicken bouillon cube made from permissible ingredients. If you prefer a vegetarian base, substitute a vegetable bouillon cube of equal weight and crumble it the same way.

Equipment

• Large pot for boiling pasta
• Large skillet or sauté pan with lid
• Wooden spoon or spatula
• Colander
• Cheese grater (if shredding mozzarella from a block)

Step-by-step instructions

1. Bring a large pot of salted water to a rolling boil. Add 12 ounces rotini (or penne) and cook according to the package directions until al dente—about 8 to 10 minutes, depending on the brand. Reserve about ½ cup of the pasta cooking water, then drain the pasta in a colander and set it aside.
2. While the pasta cooks, place a large skillet over medium heat and add 2 tablespoons unsalted butter and 1 tablespoon olive oil. Allow the butter to melt and the mixture to warm until it shimmers but does not brown.
3. Add 1 small onion (chopped) to the skillet. Sauté, stirring occasionally, until the onion becomes translucent and soft, about 5 minutes. Lower the heat if the onion starts to brown too quickly.
4. Add 4 cloves garlic (minced) to the skillet with the onion. Cook, stirring constantly, for 30 to 45 seconds—just until fragrant. Be careful not to let the garlic burn.
5. Pour in 2 cups tomato passata and stir to combine with the onion and garlic. Bring the mixture to a gentle simmer over medium-low heat.
6. Stir in 1 teaspoon Italian seasoning, the crumbled contents of 1 chicken bouillon cube, 1 teaspoons sugar, ½ teaspoon red pepper flakes, ½ teaspoons salt, and ½ teaspoon pepper. Taste the sauce and adjust seasoning if needed, keeping in mind that the bouillon adds concentrated savory flavor.
7. Add 1 cup half and half cream to the skillet and stir until fully incorporated. Allow the sauce to return to a gentle simmer and cook for 2 to 3 minutes so the flavors meld and the sauce thickens slightly.
8. Add the drained pasta to the skillet and gently toss to coat the rotini in the sauce. If the sauce seems too thick, add a splash of the reserved pasta cooking water—start with 2 tablespoons and add more as needed to reach a loose, silky consistency that clings to the pasta.
9. Sprinkle 1 cup shredded mozzarella cheese evenly over the sauced pasta. Stir gently until the cheese fully melts and becomes stringy, enveloping the rotini in a creamy layer. If your skillet isn’t oven-safe but you want a browned top, transfer the pasta to an oven-safe dish and broil for 1 to 2 minutes, watching closely so it doesn’t burn.
10. Remove the skillet from the heat. Taste and adjust the final seasoning with additional salt and pepper if necessary. Serve the Rotini Fiorentina immediately, garnished with extra black pepper, a pinch of red pepper flakes for heat, or a drizzle of olive oil if desired.

Serving suggestions

This pasta is satisfying on its own, but it also pairs beautifully with a crisp green salad dressed with lemon and olive oil, roasted vegetables, or garlic bread for soaking up every bit of sauce. For a protein boost, serve alongside sliced roasted chicken or folded-in shredded poultry warmed through before adding the mozzarella.

Tips for best results

• Use high-quality tomato passata for a bright, pure tomato flavor. If your passata is thick, thin it slightly with a splash of water before adding to the skillet.
• Reserve pasta water every time you boil pasta—its starch helps bind and thicken sauces while keeping them glossy.
• Don’t overcook the garlic; you want it soft and fragrant, not bitter. Add it once the onion has softened.
• Adjust the spice level by varying the red pepper flakes. Start with ½ teaspoon and add more at the table if you like extra heat.
• If you prefer a richer finish, substitute part of the half-and-half with heavy cream. If you want a lighter dish, use whole milk instead, but cook a little longer to let the sauce reduce.
• For the best melt and stretch, shred mozzarella from a block rather than using pre-shredded cheese, which often contains anti-caking agents that can affect melting.

Make-ahead and storage

You can prepare the sauce in advance and refrigerate it for up to 3 days. Reheat gently on the stovetop, add the cooked pasta, and finish with the mozzarella so it melts fresh. Leftovers keep well in an airtight container for 3 to 4 days. Reheat on the stove with a splash of milk or reserved pasta water to loosen the sauce, and add a little extra cheese for freshness.

Flavor variations

• Add a handful of baby spinach to the skillet in the last minute of cooking to fold in a mild green note and extra color.
• Stir in ½ cup grated Parmesan or Pecorino Romano with the mozzarella for a sharper, saltier profile.
• For a smoky twist, finish with a drizzle of good-quality smoked olive oil or sprinkle a small pinch of smoked paprika into the sauce.

Final thoughts

Comforting, quick, and endlessly adaptable, Rotini Fiorentina is the kind of recipe you’ll turn to when you want dinner that feels made with care but doesn’t require hours in the kitchen. The balance of tomato, cream, and melted cheese gives a classic Italian vibe without fuss. Make it your own with add-ins or keep it pure—either way, this dish is built to please.

Printable recipe

Rotini Fiorentina

Ingredients (serves 3–4):

• 12 ounces Rotini (or 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 teaspoons sugar
• ½ teaspoon red pepper flakes
• ½ teaspoons salt
• ½ teaspoon pepper
• 1 cup half and half cream
• 1 cup mozzarella cheese, shredded

Directions:

1. Cook the pasta in a large pot of boiling salted water until al dente. Reserve ½ cup pasta water, then drain.
2. In a large skillet over medium heat, melt butter with olive oil.
3. Sauté chopped onion until translucent, about 5 minutes.
4. Add minced garlic and cook 30–45 seconds until fragrant.
5. Stir in tomato passata and bring to a gentle simmer.
6. Add Italian seasoning, crumbled bouillon cube, sugar, red pepper flakes, salt, and pepper. Simmer briefly to combine flavors.
7. Pour in half and half and simmer 2–3 minutes until slightly thickened.
8. Toss drained pasta into the sauce, adding reserved pasta water as needed to loosen the sauce.
9. Sprinkle shredded mozzarella over the pasta and stir until melted and creamy. Optionally broil briefly for a browned top.
10. Taste and adjust seasonings. Serve immediately.

Enjoy this cozy, cheesy pasta any night of the week—simple ingredients, big flavor, and a texture that begs to be twirled on a fork. Buon appetito!