We absolutely adore pasta’s endless charm, and our Torchietti Pasta Recipe brings a fun twist to your table. Hailing from Italy this ridged shape traps sauces perfectly for a burst of flavor in every forkful.
It’s no wonder Torchietti has become a favorite among home cooks—we’ll show you how to whip up this versatile dish with ease. Whether you’re craving comfort or impressing guests our simple steps ensure delicious results every time.
Ingredients
In our Torchietti Pasta Recipe, we select high-quality ingredients that highlight the pasta’s ridged shape for maximum sauce retention and flavor enhancement.
- Torchietti pasta: 8 ounces (dry) – We recommend using fresh or artisanal varieties for their superior texture and ability to hold sauces.
- Olive oil: 2 tablespoons – Extra-virgin for a robust, fruity flavor; use it to sauté aromatics first.
- Garlic: 4 cloves, minced – Freshly minced for a pungent, aromatic base that infuses the sauce.
- Onion: 1 medium, finely chopped – Dice it evenly to ensure it cooks quickly and evenly in the pan.
- Canned crushed tomatoes: 28 ounces – Choose San Marzano tomatoes for their sweet, low-acidity profile that balances the dish.
- Ground Italian sausage: 1/2 pound – Mild or spicy based on preference; brown it next to build a savory foundation.
- Fresh basil: 1/4 cup, chopped – Added towards the end for a bright, herbaceous note that elevates the fresh taste.
- Parmesan cheese: 1/2 cup, grated – Freshly grated for a nutty, creamy finish; sprinkle it over the plated pasta.
- Salt and black pepper: To taste – We use kosher salt for seasoning the pasta water and freshly ground pepper for the sauce.
Equipment Needed
Before we dive into preparing our Torchietti Pasta Recipe, let’s gather the essential tools that make the process smooth and efficient. Having the right equipment ensures we handle the unique ridged shape of Torchietti pasta effectively, from boiling to mixing with the savory sauce.
We recommend the following key items, organized by their role in the recipe:
- Large Stock Pot: For boiling 8 ounces of Torchietti pasta to achieve the perfect al dente texture. Choose one with a capacity of at least 4 quarts to prevent overflow.
- Skillet or Frying Pan: A 12-inch non-stick skillet works best for browning 1/2 pound of ground Italian sausage and simmering the sauce with 28 ounces of canned crushed San Marzano tomatoes.
- Cutting Board and Chef’s Knife: Essential for finely chopping 4 cloves of minced garlic and 1 medium onion, allowing precise prep that enhances flavor integration.
- Colander: To drain the cooked Torchietti pasta quickly, preserving its sauce-trapping ridges for maximum taste in every bite.
- Measuring Cups and Spoons: Accurate for measuring 2 tablespoons of extra-virgin olive oil and other ingredients, ensuring our recipe’s balance of flavors.
- Cheese Grater: Ideal for freshly grating 1/2 cup of Parmesan cheese, adding a fresh, aromatic finish to the dish.
- Wooden Spoon or Silicone Spatula: For stirring the sauce and combining ingredients without scratching cookware, promoting even cooking.
By preparing these tools in advance, we set ourselves up for a seamless cooking experience that highlights the delightful texture and flavor of our Torchietti Pasta Recipe.
Instructions
We guide you through the straightforward steps to prepare our delicious Torchietti Pasta Recipe using the high-quality ingredients and tools we’ve outlined. With these techniques we make every bite burst with savory flavors and perfect texture.
Prepare Ingredients
Before cooking we organize and prep our ingredients for efficiency. Start by mincing 4 cloves of garlic to unleash its aromatic punch then finely chop 1 medium onion for a sweet base. Next crumble and brown 1/2 pound of ground Italian sausage in a skillet over medium heat for about 5 minutes until it’s no longer pink releasing rich meaty flavors. While the sausage cooks chop 1/4 cup of fresh basil into fine pieces to preserve its vibrant essence and grate 1/2 cup of Parmesan cheese for a fresh nutty finish. Measure out 28 ounces of canned crushed San Marzano tomatoes and season with salt and black pepper to taste ensuring all elements are ready to build layers of taste.
Cook the Pasta
Now we focus on cooking the Torchietti pasta to achieve its signature ridged texture that clings to sauce. Fill a large stock pot with water and bring it to a rolling boil then add a generous pinch of salt to enhance the pasta’s flavor. Add 8 ounces of Torchietti pasta to the boiling water and cook according to package instructions for about 8-10 minutes stirring occasionally until it’s al dente—tender yet firm to the bite with a satisfying chew. Once done drain the pasta in a colander immediately to prevent overcooking and retain its delightful ridges.
Make the Sauce
With ingredients prepped we craft a robust sauce that complements the Torchietti pasta‘s shape. In the same skillet used for sausage heat 2 tablespoons of extra-virgin olive oil over medium heat then add the minced garlic and chopped onion cooking for 2-3 minutes until they soften and release a fragrant aroma. Stir in the browned sausage and 28 ounces of crushed San Marzano tomatoes bringing the mixture to a simmer for 10-15 minutes to meld flavors into a thick hearty sauce. Finally fold in the chopped basil and adjust seasoning with salt and black pepper letting the sauce thicken while infusing bright herbal notes that evoke a cozy Italian kitchen.
Assemble and Serve
To finish we combine everything for a cohesive dish that highlights the Torchietti pasta‘s sauce-trapping ability. Toss the drained pasta with the warm sauce in the skillet coating each piece evenly so the ridges capture the savory essence. Sprinkle 1/2 cup of freshly grated Parmesan cheese over the top for a creamy melt that adds depth and umami. Serve immediately in bowls allowing the aromas to entice as the combination delivers a comforting mix of textures and flavors perfect for any occasion.
Make-Ahead Instructions
To make our Torchietti Pasta Recipe even more convenient for busy weeknights or entertaining, we suggest preparing components in advance. This approach allows the flavors to meld beautifully, ensuring a quick assembly when you’re ready to serve. Let’s break down the key steps for making ahead, focusing on the sauce and other elements to maintain that signature ridged texture of Torchietti pasta that captures every bit of savory goodness.
Preparing the Sauce Ahead
We recommend starting with the sauce, as it benefits from resting time. Here’s how to do it:
- Brown the sausage and build the base: In a skillet, cook 1/2 pound of ground Italian sausage over medium heat until browned and crumbly. Add 4 cloves of minced garlic and 1 finely chopped medium onion, sautéing for 3-4 minutes until fragrant and softened. This step infuses the mixture with rich, aromatic flavors.
- Simmer the sauce: Stir in 28 ounces of canned crushed San Marzano tomatoes, along with salt and black pepper to taste. Bring to a simmer and cook for 20-25 minutes, stirring occasionally, until the sauce thickens slightly. For an extra layer of freshness, mix in 1/4 cup of chopped fresh basil at the end.
- Cool and store: Let the sauce cool completely to room temperature. Transfer it to an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Freezing tip: Divide the sauce into portion-sized containers for easy thawing.
Handling the Pasta
While Torchietti pasta is best cooked fresh to preserve its delightful al dente bite, you can prepare it with minimal advance work:
- Cook partially ahead: Boil 8 ounces of Torchietti pasta in a large stock pot according to package instructions, but undercook by 1-2 minutes so it’s not fully tender. Drain using a colander, toss with a drizzle of extra-virgin olive oil to prevent sticking, and let it cool. Store in an airtight container in the refrigerator for up to 24 hours.
- Reheat for serving: When ready, finish cooking the pasta in the reheated sauce for 1-2 minutes. This ensures it absorbs the sauce’s flavors without becoming mushy.
Storage and Reheating Guidelines
For optimal results, we’ve outlined the key storage details in the table below to help you plan ahead effectively:
| Component | Storage Method | Duration | Reheating Instructions |
|---|---|---|---|
| Sauce | Refrigerate in airtight container | Up to 3 days | Reheat in a skillet over medium heat for 5-7 minutes, stirring occasionally. |
| Sauce | Freeze in freezer-safe containers | Up to 3 months | Thaw overnight in the refrigerator, then reheat as above. |
| Pasta | Refrigerate in airtight container with oil | Up to 24 hours | Add directly to reheating sauce and simmer briefly. |
By following these steps, we ensure your Torchietti Pasta dish remains vibrant and flavorful, ready to impress with minimal effort on the day of serving. Always taste and adjust seasonings before final assembly to keep the experience fresh and exciting.
Conclusion
We’ve loved sharing this Torchietti pasta recipe as it’s a go-to for creating memorable meals. It’s all about that perfect blend of textures and flavors that make every bite satisfying.
Give it a try and you’ll see how it adds joy to your kitchen adventures—we’re confident it’ll become one of your favorites.
Frequently Asked Questions
What is Torchietti pasta?
Torchietti pasta is a unique, ridged tube-shaped pasta that excels at holding sauces, making every bite flavorful. Its design enhances dishes like the featured recipe, adding texture and appeal for both casual dinners and special events.
What ingredients are needed for the Torchietti Pasta Recipe?
You’ll need 8 ounces of Torchietti pasta, 2 tablespoons of extra-virgin olive oil, 4 cloves of minced garlic, 1 medium chopped onion, 28 ounces of canned crushed San Marzano tomatoes, 1/2 pound of ground Italian sausage, 1/4 cup of chopped fresh basil, 1/2 cup of freshly grated Parmesan cheese, and salt and black pepper to taste. These high-quality ingredients create a savory, satisfying meal.
What equipment is required to prepare this recipe?
Essential tools include a large stock pot for boiling pasta, a skillet for cooking sausage and sauce, a cutting board and chef’s knife for prep, a colander for draining, measuring cups and spoons for accuracy, a cheese grater, and a wooden spoon or spatula for stirring. These items ensure a smooth, efficient cooking process.
How do I make the Torchietti Pasta Recipe?
Start by boiling 8 ounces of Torchietti pasta until al dente. In a skillet, brown 1/2 pound of Italian sausage, then sauté garlic and onion. Add crushed tomatoes and simmer the sauce. Combine the cooked pasta with the sauce, fresh basil, and Parmesan cheese. Season with salt and pepper, and serve for a delicious, textured dish ready in about 30 minutes.
Can I prepare the Torchietti Pasta Recipe in advance?
Yes, make the sauce ahead by browning sausage, simmering with tomatoes, and refrigerating it for up to 3 days. Partially cook the pasta and store it in the fridge for up to 2 days to keep its al dente texture. This simplifies weeknights or entertaining, allowing you to reheat and combine quickly for fresh flavor.
How should I store and reheat leftovers of this recipe?
Store leftovers in an airtight container in the fridge for up to 3 days. For reheating, warm the sauce on the stove over low heat, adding a splash of water if needed, and toss with pasta in a pan until heated through. Avoid microwaving to preserve texture and flavor for the best results.
Is this Torchietti Pasta Recipe suitable for beginners?
Absolutely, it’s beginner-friendly with straightforward steps and common ingredients. The article provides clear guidance on prep and cooking, making it easy to achieve great results even if you’re new to cooking. It’s perfect for casual meals or occasions, boosting confidence in the kitchen.