My "Sorrentina" pasta

Here's another recipe from the sunny land of Campania: the "Sorrentina" pasta. It is simple and easy to prepare, but with a few tips you can get a better result.
Usually the "Sorrentina" sauce covers gnocchi and they are very good. But I have a weakness for long pasta, so for this recipe I choose to use:

200 g of Tripoline (long pasta)
about 100 g of Campania fiordilatte
300 g of peeled tomatoes
1 onion
extra virgin olive oil and salt to taste
Parmigiano Reggiano cheese

Firstly you must make a good sauce: I browned the onion in hot oil, then I poured in the tomatoes and I added some salt, and I let it cook over a low heat. I cut the fiordilatte into cubes and I grated a lot of Parmigiano Reggiano, which I really like. When almost cooked, I added the small pieces of fiordilatte to the pan of the sauce and I mixed well until they had melted completely. It is important to obtain a homogeneous and tasty sauce.

I started to cook the pasta and meanwhile I added the grated cheese to the sauce, stirring continuously. Then I mixed the wonderful sauce of stringy melted fiordilatte with the al dente Tripoline. Wow! What a delight!

English version by Maurizio de Santis
Special thanks to David Strong

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