Trompetti Pomodoro with Parmigiano Reggiano

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We are honoring one of the best pasta dishes we enjoyed on our last trip to Sorrento making this Trompetti Pomodoro.

Trompetti Pomodoro with Parmigiano Reggiano

While Sorrento cuisine is best known for their famous Gnocchi alla Sorrentina and their fresh seafood they are also renowned for making the best pizza in Italy.

Based on this knowledge and after our memorable trip to Capri, we stopped by Pizzeria Aurora, located in the Piazza Torquato Tasso in the heart of Sorrento.

Summer, Birra, Pasta, and Pizza!

Sorrento Experience

The time of the year when we traveled was the middle of the summer, and it was a sunny, hot day perfect for cold birra, pizza, and pasta. This restaurant has a courtyard, and we sat there for an al fresco lunch experience. We had to wait a little bit and the service started slow, but things got better when we got our cold beer.

We ordered a local craft beer for two, it was refreshing and a perfect start to the meal. My husband ordered the famous al Forno Pizza, and I decided to order a Pomodoro Pasta because the pasta offered in this restaurant is handmade.

We loved the Handmade Pomodoro Pasta.

Sorrento Food

The pasta was the right choice for me. Based on the flavor profiles of the intense Pomodoro sauce made with local tomatoes I recreated the experience at home making a Trompetti Pomodoro.

Ingredients for making the Trompetti Pomodoro

The Trompetti pasta is excellent for sauces as the shape of the pasta allows the sauce to enter the curls and the bite is a mouthful of tomatoey sauce. If you have not used this type of pasta, I recommend it when preparing saucy kinds of pasta like this Trompetti Pomodoro.

I found the Trompetti pasta at Walmart, it is one of their new Italian selections under the Sam’s Club brand. Has good quality and the results were outstanding.

For the sauce, I used San Marzano steamed tomatoes, which are the best for Pomodoro sauce. Chopped Roma tomatoes for texture, fresh garlic, olive oil, and Italian parsley instead of basil, as that is what I had in my home herb garden at hand.

Trompetti Pomodoro with Parmigiano Reggiano to celebrate the flavors of Sorrento

To crown the pasta, I found real Parmigiano Reggiano cheese at a gourmet store here in Orlando. The wine pairing is with Montepulciano d’Abruzzo, a full-bodied red wine that goes very nicely with deep tomato flavors, such as this Pomodoro we used for the Trompetti.

Traveling gets me inspired to cook!

My travels have always helped me to get inspired to cook and mimic the flavors of the cuisines I have experienced in other countries. Eating is a big part of what we do when we travel.

Have you been to Italy, tell us about your experience. And get inspired to make this flavorful Trompetti Pomodoro with Parmigiano Reggiano.

Serving the Trompetti Pomodoro with Italian red wine
Trompetti Pomodoro with Parmigiano Reggiano

Trompetti Pomodoro

Chef Adriana Martin
The Trompetti Pomodoro pasta has San Marzano steamed tomatoes, which are the best choice when trying to make a flavorful Pomodoro sauce. Chopped Roma tomatoes for texture, fresh garlic, olive oil, and used Italian parsley instead of basil as that is what I had in my home herb garden at hand — then crowned with real Parmigiano Reggiano cheese shavings. 
4.85 from 20 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian Cuisine
Servings 6 people
Calories 212 kcal


  • 4 cups trompetti pasta
  • 6 cups water
  • 1 pinch salt
  • 1 tablespoon cooking oil

For the pomodoro sauce

  • 6 San Marzano tomatoes steamed and peeled
  • 4 roma tomatoes chopped
  • 2 garlic cloves chopped
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon oregano
  • 1 tablespoon olive oil
  • 1 bunch of Italian parsley or fresh basil


  • Add 6 cups of water to a soup pan appropriate for pasta cooking. Season the water with the cooking oil and salt. Let the water boil and then add the pasta. Cook it for 10 – 15 minutes until al dente. 
  • Mash the San Marzano tomatoes or use the blender. On a pan add the olive oil and saute the garlic, then add the chopped Roma tomatoes and the pureed San Marzano tomatoes. 
  • Season the sauce with salt and pepper and oregano. Let the sauce simmer for 20 minutes or longer at slow flame. If necessary add some of the water where the pasta was cooked. 
  • Strain the pasta out of the cooking water and temper with cold water. When the Pomodoro sauce is ready, add the cooked pasta and combine. 
  • Serve the Pomodoro pasta on a bowl and garnish with fresh Italian parsley or basil and shavings of Parmigiano Reggiano cheese. 




Serving: 0gCalories: 212kcalCarbohydrates: 35gProtein: 6gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gSodium: 414mgPotassium: 348mgFiber: 3gSugar: 4gVitamin A: 882IUVitamin C: 15mgCalcium: 35mgIron: 1mg
Keyword pasta, tomato, Trompetti
Tried this recipe?Mention @adrianasbestrecipes or tag #abrecipes on Instagram
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