Have you seen pasta alla sorrentina on an Italian restaurant menu or maybe you’ve tried in Italy and want to recreate it at home? Then, this recipe is perfect for you. It’s delicious, authentic and easy to replicate. Let’s make it together.
Yes, traditional Gnocchi alla Sorrentina is vegetarian. It’s primarily composed of gnocchi (made with potatoes, flour, and sometimes egg), tomato sauce, mozzarella, and basil.
Our Sorrentina Paccheri with tomato basil and mozzarella, which we are making today, is also vegetarian.
Paccheri pasta originated from Campania region in Italy. It’s a large, tube-shaped pasta, similar to giant rigatoni, traditionally used in Neapolitan cuisine.
The primary difference between paccheri and rigatoni lies in their size. Both are tube-shaped pastas, but paccheri is much larger. Rigatoni is typically shorter and wider, with ridges down the length, while paccheri is usually smooth and more similar to a wide noodle that’s been rolled into a large tube.
Because of its size, paccheri is often stuffed with ingredients, while rigatoni is more commonly used with robust, hearty sauces.
We chose to pair our Sorrentina sauce with paccheri instead of gnocchi for these reasons:
I trust I have answered your question above, if not feel free to ask it away. We’re especially active on Instagram @tastewithgusto. Follow us there for recipe reels.
As you can see in the image above, we’re making Paccheri with tomato basil and mozzarella two ways. You can do the same or just choose one option.
If you love paccheri, make sure to save this blog and come again next week. We’ll be posting 4 paccheri recipes throughout the next month, and each recipe is from a different region of Italy.
Until then, here’s another paccheri recipe you can try:
Paccheri wtih Authentic Italian Meat Sauce Recipe (Ragù bianco)
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