Rotini Fiorentina
There’s something about a simple, saucy pasta that wraps up comfort, speed, and satisfaction in one warm bowl. Rotini Fiorentina takes humble pantry staples and elevates them into a creamy, tangy, and gently spiced dish that’s perfect for weeknights or casual dinner gatherings. With tender ridged pasta, a tomato-forward sauce brightened by garlic and onion, and a luscious swirl of cream and cheese, this plate comes together in under 30 minutes and keeps everyone coming back for seconds.
This recipe uses 12 ounces of rotini (or any small-shaped pasta like penne), butter, olive oil, onion, garlic, tomato passata, Italian seasoning, a chicken bouillon cube, a touch of sugar, red pepper flakes, salt, pepper, half-and-half cream, and shredded mozzarella. The ingredient list and step-by-step directions below are carefully written to be clear and straightforward. Follow them in order and you’ll have a reliable, delicious dinner on the table with minimal fuss.
Why you’ll love this Rotini Fiorentina
- Speed: Pasta cooks quickly and the sauce comes together on the stovetop in one pan.
- Comforting flavors: Tomato, garlic, and cream balance each other—tangy, savory, and smooth.
- Versatile: Use rotini, penne, or any small-shaped pasta you have on hand. Add cooked chicken or vegetables if you like.
- Cheesy finish: Mozzarella melts into creamy pockets, giving each forkful a delicious pull.
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)
Equipment
- Large pot for boiling pasta
- Large skillet or sauté pan with lid
- Colander
- Wooden spoon or spatula
- Measuring cups and spoons
Step-by-step instructions
Follow these steps in order. The directions are rewritten to be clear and actionable while keeping the same order of tasks so the final dish turns out perfectly.
- Bring water to a boil and cook the pasta: Fill a large pot with water and bring it to a rapid boil over high heat. Add a generous pinch of salt to the water. Add 12 ounces rotini (or penne) and cook according to package instructions until al dente, usually about 8–10 minutes. Stir occasionally to prevent sticking.
- Reserve pasta water and drain: Before draining, scoop out and save about ½ cup of the starchy pasta cooking water. Then drain the pasta in a colander and set it aside while you make the sauce.
- Start the sauce base: In a large skillet over medium heat, add 2 tablespoons butter and 1 tablespoon olive oil. Allow the butter to melt and the mixture to become hot but not smoking.
- Sauté the onion: Add 1 small onion, chopped, to the skillet. Cook, stirring occasionally, until the onion is soft and translucent, about 4–5 minutes. Reduce the heat if the onion begins to brown too quickly.
- Add the garlic: Add 4 cloves garlic, minced, to the softened onions. Cook for 30–60 seconds, stirring continuously, until fragrant. Do not let the garlic burn.
- Add the passata and seasonings: Pour in 2 cups tomato passata. Stir to combine with the onion and garlic. Add 1 teaspoon Italian seasoning, the crumbled 1 chicken bouillon cube, 1 teaspoon sugar, ½ teaspoon red pepper flakes, ½ teaspoon salt, and ½ teaspoon pepper. Stir well so the bouillon dissolves and the seasonings distribute evenly.
- Simmer to develop flavor: Bring the sauce to a gentle simmer, then reduce the heat to low. Let it simmer for 5–8 minutes, stirring occasionally, so the flavors meld and the sauce thickens slightly.
- Add the cream: Pour in 1 cup half and half cream and stir until the sauce is smooth and uniform in color. Continue cooking on low for another 2–3 minutes. If the sauce seems too thick, add a splash of the reserved pasta water to reach your desired consistency.
- Combine pasta and sauce: Add the drained rotini to the skillet with the sauce. Toss gently to coat each piece of pasta. If the sauce is too thick to coat evenly, add up to the reserved ½ cup pasta water, a little at a time, until the sauce clings nicely to the pasta.
- Finish with mozzarella: Sprinkle 1 cup shredded mozzarella cheese over the sauced pasta. Stir gently until the cheese melts and becomes creamy throughout the dish. If you prefer a slightly stringy melted top, cover the skillet briefly for 1–2 minutes to help the cheese melt.
- Adjust seasonings and serve: Taste and adjust with additional salt, pepper, or red pepper flakes if desired. Serve the Rotini Fiorentina hot, garnished with a little extra mozzarella or a drizzle of olive oil if you like.
Notes and tips for success
- Pasta choice: While rotini is ideal for capturing sauce in its twists, penne or other small-shaped pasta will work just as well.
- Reserve pasta water: That starchy water is magic for loosening a thick sauce and helping it cling to the pasta.
- Control the heat: Keep garlic under control—sauté quickly and then add liquids to avoid bitterness from burned garlic.
- Texture variations: For a lighter version, swap half-and-half for whole milk but skip the cheesy finish, or use a reduced-fat cheese. For a richer version, add an extra tablespoon of butter at the end.
- Protein additions: If you want to add cooked chicken or shrimp, fold it in when you combine the pasta and sauce so it warms through without overcooking.
Serving suggestions
Rotini Fiorentina pairs beautifully with a simple green salad and a bright vinaigrette to cut the creaminess. Warm, crusty bread or garlic toast is perfect for mopping up any leftover sauce. For a heartier meal, serve alongside roasted vegetables or a light lemony arugula salad. A glass of chilled white wine or sparkling water with lemon also complements the flavors nicely.
Make-ahead and storage
You can prepare the sauce up to two days in advance and store it in an airtight container in the refrigerator. Reheat gently on the stovetop over low heat, adding a splash of milk or reserved pasta water to bring the sauce back to a creamy consistency. Once combined with pasta, this dish is best eaten within 2–3 days. Reheat in a skillet with a little extra liquid so the sauce loosens and the cheese melts evenly.
Variations to try
- Veggie-loaded: Sauté sliced mushrooms, spinach, or bell peppers with the onions for extra texture and flavor.
- Herb-forward: Stir in fresh basil or parsley at the end for a bright herbal note.
- Spicy kick: Increase the red pepper flakes to taste or add a splash of hot sauce to the sauce while it simmers.
- Cheesy twist: Swap half the mozzarella for grated Parmesan for a sharper, nuttier finish.
Final thoughts
This Rotini Fiorentina is a dependable weeknight winner: straightforward ingredients, quick prep, and comforting flavors. It’s the kind of recipe that becomes a regular in your rotation because it’s forgiving, delicious, and endlessly adaptable. Whether you keep it simple or turn it into a loaded pasta night with vegetables and protein, the warm creaminess and tomato depth make it a crowd-pleaser every time.
Make a pot, invite someone to share it, and enjoy the satisfying blend of tomato, garlic, cream, and cheese. It’s pasta night, done right.
Rotini Fiorentina
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil and cook the rotini according to package directions until al dente; reserve about 1/2 cup of the pasta cooking water, then drain.
- Meanwhile, 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 pepper; simmer for about 5 minutes to meld flavors.
- Pour in the half and half, stir, and simmer 2 to 3 minutes until the sauce is slightly reduced and creamy.
- Add the drained pasta and shredded mozzarella to the skillet and toss to combine, cooking a few minutes until the cheese melts and the pasta is heated through; add reserved pasta water a splash at a time if the sauce is too thick.
- Serve immediately, optionally garnished with fresh parsley or basil and grated Parmesan if desired.
Notes
- Use a large pot so the pasta cooks evenly.
- Reserve pasta water to thin the sauce if needed.
- Parmesan can be used alone or with mozzarella for extra flavor.
- Add cooked chicken or sausage for protein.
- If using spinach, prefer fresh over frozen.
- Leftovers keep refrigerated for 3 to 5 days.
