Estimated reading time: 7 minutes
Are there any shapes of pasta out there that look like they’re just waiting to dance? For me, the answer is a definitive “No!” Trottole pasta, the playful, twirling shape of it, is more than just a pretty face; it’s a vehicle for delicious sauces, a texture sensation, and a surefire way to liven up your weeknight dinners. It was a few years ago that I first came across Trottole pasta, and let me tell you, my pasta game has never been the same. This isn’t your standard issue spaghetti and meatballs; we’re talking about seriously elevated comfort food. Come on, join me as I take you through the world of Trottole pasta!
Table of contents
What is Trottole Pasta?
Trottole pasta, sometimes called “Trottoloni,” is a short, cylindrical pasta shape characterized by its unique, spiraled or twisted form. The name “Trottole” comes from the Italian word for “spinning top,” which perfectly describes its playful appearance. It’s made from durum wheat semolina and water, like most traditional Italian pasta. What makes it special is how it holds onto the sauce, so every bite is full of flavor. When you look for a new “trottole pasta recipe,” pay attention to its unique shape!
Why Trottole Pasta is a Must-Try
Okay, let’s talk about why you absolutely need to add trottole pasta to your culinary repertoire.
- Texture: The ridges and curves provide a delightful textural experience. It’s not just smooth; it’s got character!
- Sauce-Holding Power: They’re designed to trap sauce, and make each forkful more flavorful, by having all those nooks and crannies. Goodbye bland pasta, hello flavorful pasta!
- Visual Appeal: Let’s be honest, it looks fantastic! Trottole pasta adds a touch of whimsy to any plate.
- Versatility: From creamy sauces to pesto to hearty ragus, trottole pasta pairs well with a wide range of flavors.
- Kid-Friendly: My kids adore it! The fun shape makes mealtime more engaging, even for picky eaters.
Best Sauces for Trottole Pasta
The beauty of trottole is its versatility. It’s a pasta that plays well with others, especially sauces. Here are some of my favorite pairings:
- Creamy Tomato Sauce: This is my go-to. The richness of the cream complements the pasta perfectly.
- Pesto: A vibrant pesto sauce, whether basil or sun-dried tomato, clings beautifully to the spirals.
- Simple Butter and Parmesan: Sometimes, the simplest things are the best. A generous knob of butter and freshly grated Parmesan is pure comfort food.
- Vegetable Ragout: A hearty vegetable ragout, loaded with seasonal veggies, is a healthy and flavorful option.
Trottole Pasta Recipe: Creamy Tomato and Basil
This Creamy Tomato and Basil Trottole Pasta recipe is my personal favorite. It’s quick, easy, and bursting with flavor.
Ingredients for Creamy Tomato and Basil Trottole Pasta
| Ingredient Name | Quantity | Special Notes |
| Trottole Pasta | 1 pound | Look for bronze-die cut for better texture |
| Olive Oil | 2 tablespoons | Extra virgin olive oil for best flavor |
| Garlic | 2 cloves | Minced |
| Onion | 1/2 medium | Diced |
| Crushed Tomatoes | 28 ounces | Canned, good quality |
| Heavy Cream | 1/2 cup | Can substitute with half-and-half for a lighter version |
| Fresh Basil | 1/4 cup | Chopped, plus extra for garnish |
| Parmesan Cheese | 1/2 cup | Grated, plus extra for serving |
| Red Pepper Flakes | 1/4 teaspoon | Optional, for a little heat |
| Salt | To taste | |
| Black Pepper | To taste | Freshly ground |
| Vegetable Broth | 1/4 Cup | Add for extra moisture to the sauce if it’s too thick. |
Kitchen Equipment Needed
- Large Pot
- Colander
- Large Skillet or Saucepan
- Cutting Board
- Knife
- Garlic Press (optional)
- Grater
Professional Quote
“To make a tasty trottole dish, it’s important to cook the pasta just right, which is called “al dente.” If you cook trottole too long, it will lose its nice texture and become soft or mushy.” – Chef Emilia Rossi, Italian Cuisine Expert
Step-by-Step Instructions
Time needed: 30 minutes
- Cook the Pasta:
Bring a large pot of salted water to a boil. Add the trottole pasta and cook according to package directions, usually around 8-10 minutes, or until al dente.
- Prep the Sauce:
While the pasta cooks, heat olive oil in a large pan over medium heat. Sauté diced onion for about 5 minutes until soft, then add chopped garlic and red pepper flakes, cooking for another minute until fragrant.
- Simmer the Tomatoes:
Pour in the crushed tomatoes and bring to a simmer. Season with salt and pepper to taste. Reduce the heat to low and simmer for 15 minutes, stirring occasionally, to allow the flavors to meld.
- Mix in the Cream:
Add the heavy cream (or half-and-half) to the pot and cook for 5 more minutes. Stir from time to time until the sauce is warm.
- Combine Pasta and Sauce:
After you cook the trottole pasta, drain the water and put the pasta in the skillet with the tomato sauce. Mix it well so the pasta is covered with the sauce. If the sauce is thick and hard to mix, you can add a little vegetable broth to make it easier to stir.
- Add Basil and Parmesan:
Stir in the chopped fresh basil and grated Parmesan cheese.
- Serve:
Serve the dish right away. You can add some extra basil and Parmesan cheese on top as a garnish.
Tips & Tricks for Perfect Trottole
- Don’t Overcook: As Chef Rossi mentioned, al dente is crucial!
- Salt the Water: Salting the pasta water seasons the pasta from the inside out.
- Pasta Water Should Be Saved: Do not drain the pasta, save about 1/2 cup of the starchy pasta water. This can be used to help the sauce stick to the pasta by adding it to the sauce.
- Fresh Ingredients: Use fresh basil and good-quality Parmesan cheese for the best flavor.
Trottole Pasta Serving Ideas
- Serve as a main course with a side salad.
- You can make your dish even better by adding grilled chicken or shrimp on top. This will give it more protein, which is great for your meals!
- Add roasted vegetables for a heartier meal.
- Put a little bit of red pepper flakes on top for more spicy flavor.
Nutritional Information (Estimated)
(Per serving, approximate)
- Calories: 450
- Protein: 15g
- Fat: 20g
- Carbohydrates: 55g
Variations & Alternatives
- Spicy Trottole: Add more red pepper flakes or a dash of hot sauce.
- Vegetarian Trottole: Add roasted vegetables like zucchini, bell peppers, and eggplant.
- Vegan Trottole: Use plant-based cream and Parmesan cheese alternatives.
- Gluten-Free Trottole: Use gluten-free trottole pasta.
Conclusion
Trottole pasta is a nice and versatile shape which I think should be on your dinner table. In my opinion, its unique form and its ability to hold sauce make it a winner. This Creamy Tomato and Basil Trottole Pasta recipe is just the beginning. I encourage you to experiment with different sauces and ingredients to create your own signature trottole dish.
FAQ About Trottole Pasta
Trottole pasta is typically made from durum wheat semolina and water.
The taste of trottole pasta is similar to other types of pasta made from durum wheat. Its unique shape and texture contribute to the overall eating experience.
Trottole pasta can be found in most well-stocked grocery stores, especially those with a good selection of Italian pasta. You can also find it online.
Cook trottole pasta in boiling, salted water according to the package directions, until al dente.
Absolutely! Trottole pasta is a versatile shape that can be used in a variety of recipes, from creamy sauces to pesto to vegetable ragouts.
Who Should Skip This Recipe?
- Dairy-Free: If you are strictly dairy-free, you’ll need to substitute the cream and Parmesan with dairy-free alternatives.
- Gluten-Intolerant: While this recipe uses traditional wheat-based pasta, gluten-free trottole options are available and work well.
- Low-Carb: This pasta is relatively high in carbohydrates, if you are on low carb diet, it’s better to skip
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What Do You Think?
What are your favorite ways to enjoy trottole pasta? Do you have any secret ingredients or tips to share? Let me know in the comments below!
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Trottole Pasta with Tomato and Basil
Equipment
- Large pot
- Colander
- Large skillet or saucepan
- Cutting Board
- Knife
- Garlic press (optional)
- Grater
Ingredients
- 1 1 pound Trottole Pasta Look for bronze-die cut for better texture
- 2 tablespoons Olive Oil Extra virgin olive oil for best flavor
- 2 cloves Garlic Minced
- 1/2 medium Onion Diced
- 28 ounce Crushed Tomatoes Canned, good quality
- 1/2 cup Heavy Cream Can substitute with half-and-half for a lighter version
- 1/4 cup Fresh Basil Chopped plus extra for garnish
- 1/2 cup Parmesan Cheese Grated plus extra for serving
- 1/4 teaspoon Red Pepper Flakes Optional for a little heat
- Salt To taste
- Black Pepper To taste Freshly ground
- 1/4 cup Vegetable Broth Add for extra moisture to the sauce if it’s too thick.
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the trottole pasta and cook according to package directions, usually around 8-10 minutes, or until al dente.
- Prep the Sauce: While the pasta cooks, heat olive oil in a large pan over medium heat. Sauté diced onion for about 5 minutes until soft, then add chopped garlic and red pepper flakes, cooking for another minute until fragrant.
- Simmer the Tomatoes: Pour in the crushed tomatoes and bring to a simmer. Season with salt and pepper to taste. Reduce the heat to low and simmer for 15 minutes, stirring occasionally, to allow the flavors to meld.
- Mix in the Cream: Add the heavy cream (or half-and-half) to the pot and cook for 5 more minutes. Stir from time to time until the sauce is warm.
- Combine Pasta and Sauce: After you cook the trottole pasta, drain the water and put the pasta in the skillet with the tomato sauce. Mix it well so the pasta is covered with the sauce. If the sauce is thick and hard to mix, you can add a little vegetable broth to make it easier to stir.
- Add Basil and Parmesan: Stir in the chopped fresh basil and grated Parmesan cheese.
- Serve: Serve the dish right away. You can add some extra basil and Parmesan cheese on top as a garnish.
