Fusilli with Sorrento sauce

Directions

1. In a wide, shallow pan, brown the chopped onion and remove any sprouts before adding it to the oil. ⏱ ≈ 7 min
2. Add the chopped hot pepper and diced tomatoes. ≈ 3 min
3. Continue to cook over high heat until the sauce thickens. ⏱ ≈ 10 min
4. Pour the drained, cooked pasta (“al dente,” with a little of the cooking water reserved) into a bowl and mix with the sauce. ≈ 4 min
5. Slice the cheese and place it on top of the dough. ≈ 8 min
6. Bake in the oven for a few minutes (until the mozzarella is melted). ⏱ ≈ 35 min
7. Serve with a generous portion of goat cheese and fresh basil leaves. ≈ 2 min
8. Excellent recipe, but also adaptable to other types of pasta, whether short (such as rigatoni or penne) or long (such as mafalde or bucatini). ≈ 3 min