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Rotini Fiorentina

Creamy tomato pasta with mozzarella and Italian seasoning for a quick weeknight dinner.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 12 ounces rotini pasta or other small shaped pasta like penne
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 small onion chopped
  • 4 cloves garlic minced
  • 2 cups tomato passata
  • 1 teaspoon Italian seasoning
  • 1 cube chicken bouillon crumbled
  • 1 teaspoon sugar
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup half and half
  • 1 cup mozzarella cheese shredded

Instructions

  • Bring a large pot of salted water to a boil and cook the rotini until al dente according to package directions; reserve about 1/2 cup of the pasta cooking water, then drain the pasta.
  • While the pasta cooks, heat the butter and olive oil in a large skillet over medium heat until the butter melts.
  • Add the chopped onion and cook 3 to 5 minutes until softened and translucent.
  • Add the minced garlic and cook about 30 seconds until fragrant.
  • Stir in the tomato passata, Italian seasoning, crumbled bouillon cube, sugar, red pepper flakes, salt, and black pepper; bring to a simmer and cook about 5 minutes.
  • Pour in the half and half, stir, and simmer 2 to 3 minutes until the sauce is slightly thickened.
  • Add the cooked pasta and shredded mozzarella to the skillet and toss to combine, cooking a few minutes until the pasta is warmed through and the cheese melts; add reserved pasta water a splash at a time if the sauce is too thick.
  • Garnish with parsley or basil and freshly grated Parmesan if desired, then serve immediately.

Equipment

  • Large Pot
  • Large Skillet
  • Colander
  • Measuring Cups and Spoons
  • Wooden spoon or spatula

Notes

  • Use a large pot so the pasta has room to cook evenly.
  • Reserve pasta water to thin the sauce if needed.
  • You can use Parmesan alone or combined with mozzarella.
  • Add protein like cooked chicken or sausage if desired.
  • Prefer fresh spinach over frozen if adding spinach.
  • Store leftovers in an airtight container in the refrigerator for 3 to 5 days.