Trompetti Pomodoro with Parmigiano Reggiano

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

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!

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.

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.

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.

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.

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