Delicious Mafaldine Pasta with Creamy Tomato Sauce
Mafaldine Pasta
Table of Contents
Mafaldine Pasta:
Mafaldine pasta, a wide, wavy ribbon shaped pasta, is a perfect base for creamy, flavorful sauces. This recipe combines mafaldine with a rich, creamy tomato sauce, topped with fresh basil and a sprinkle of parmesan cheese. Whether you’re cooking for a special occasion or preparing a comforting weeknight meal, this dish is guaranteed to please. With simple ingredients and easy steps, this recipe allows you to elevate your pasta game while savoring a rich and comforting Italian inspired dish.
Recipe Description:
Mafaldine pasta, also known as “Reginette,” is a type of pasta originating from Italy, specifically the Campania and Sicily regions. It is characterized by its long, ribbon like shape with ruffled edges that give it a unique texture, allowing it to hold sauces beautifully. The pasta’s name is believed to come from Princess Mafalda of Savoy, an Italian princess. Mafaldine pasta is highly versatile and pairs perfectly with both light and hearty sauces.
In this recipe, we elevate the humble mafaldine pasta with a creamy tomato sauce. The sauce is made with fresh tomatoes, garlic, cream, and a touch of Italian seasoning, giving it a rich and satisfying flavor that complements the wavy texture of the pasta. The creaminess of the sauce clings to the ridges of the mafaldine, ensuring that each bite is packed with flavor.
To begin, you’ll sauté garlic and onions in olive oil until fragrant, followed by the addition of fresh tomatoes, which are simmered into a rich sauce. Once the tomatoes have cooked down, cream is added to create a velvety texture. The result is a luxurious sauce that pairs beautifully with the unique shape of mafaldine.
The pasta itself is cooked al dente, providing a firm yet tender bite. After being drained, the mafaldine is tossed with the creamy tomato sauce and garnished with freshly chopped basil and a sprinkle of parmesan cheese for added depth and flavor. This recipe yields a dish that is not only visually stunning but also a true delight to your taste buds.
Mafaldine pasta is an excellent choice for this creamy tomato sauce because the wavy edges and slightly thicker texture of the pasta allow it to absorb the sauce beautifully, ensuring that each forkful is packed with flavor. The creaminess of the sauce combined with the subtle sweetness of the tomatoes creates a balanced and satisfying dish that’s perfect for any occasion.
In addition to being a family friendly meal, this dish is also highly customizable. You can add vegetables like spinach, mushrooms, or zucchini, or include grilled chicken or shrimp for extra protein. The sauce itself is rich enough to stand alone but can be modified to suit your tastes, whether you prefer a bit of spice with red pepper flakes or a tangy kick with a splash of balsamic vinegar.
As a bonus, this recipe is relatively quick and easy to make, with minimal prep time and ingredients you likely already have in your kitchen. Whether you’re an experienced home cook or a beginner in the kitchen, this mafaldine pasta with creamy tomato sauce will become a favorite go to recipe. The creamy texture of the sauce, paired with the unique shape of mafaldine, makes this dish a standout that will impress guests or family members alike.
Ingredients:
- 12 oz mafaldine pasta
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 medium onion, finely chopped
- 1 can (14 oz) crushed tomatoes
- 1 cup heavy cream
- 1 tsp dried basil
- 1/2 tsp dried oregano
- Salt and pepper, to taste
- Fresh basil, for garnish
- 1/4 cup grated Parmesan cheese, for garnish
Instructions:
- Boil the Mafaldine Pasta: Bring a large pot of salted water to a boil. Add the mafaldine pasta and cook according to the package instructions until al dente, usually about 10-12 minutes. Drain and set aside, reserving about 1/2 cup of pasta cooking water.
- Prepare the Tomato Sauce: While the pasta is cooking, heat olive oil in a large pan over medium heat. Add the minced garlic and chopped onion, and sauté for about 2-3 minutes, or until fragrant and softened.
- Simmer the Tomatoes: Add the crushed tomatoes to the pan, along with the dried basil and oregano. Stir to combine and let the sauce simmer for 8-10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Add the Cream: Lower the heat to medium low and stir in the heavy cream. Season with salt and pepper to taste. Continue simmering for another 5 minutes, allowing the sauce to become rich and creamy.
- Combine Pasta and Sauce: Add the cooked mafaldine pasta to the pan with the creamy tomato sauce. Toss the pasta in the sauce, ensuring that it is well coated. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.
- Serve: Divide the pasta among plates, garnish with fresh basil leaves, and top with grated Parmesan cheese. Serve immediately while hot.
Notes:
- Vegetarian Option: This recipe is naturally vegetarian. To enhance it, consider adding sautéed vegetables like spinach, mushrooms, or zucchini to the sauce.
- Protein Add ins: For a heartier dish, grilled chicken, shrimp, or Italian sausage can be added to the pasta for extra protein.
- Make Ahead Tip: The tomato sauce can be made in advance and stored in the refrigerator for up to 3 days. Reheat and then toss with freshly cooked mafaldine when ready to serve.
- Vegan Option: Use a dairy free cream alternative and skip the Parmesan to make this dish vegan friendly.
- Spicy Twist: For some heat, add red pepper flakes or a dash of hot sauce to the tomato sauce.
Mafaldine Pasta
Ingredients
- 12 oz mafaldine pasta
- 2 tbsp olive oil
- 3 cloves garlic minced
- 1 medium onion finely chopped
- 1 can 14 oz crushed tomatoes
- 1 cup heavy cream
- 1 tsp dried basil
- 1/2 tsp dried oregano
- Salt and pepper to taste
- Fresh basil for garnish
- 1/4 cup grated Parmesan cheese for garnish
Instructions
- Boil the Mafaldine Pasta: Bring a large pot of salted water to a boil. Add the mafaldine pasta and cook according to the package instructions until al dente, usually about 10-12 minutes. Drain and set aside, reserving about 1/2 cup of pasta cooking water.
- Prepare the Tomato Sauce: While the pasta is cooking, heat olive oil in a large pan over medium heat. Add the minced garlic and chopped onion, and sauté for about 2-3 minutes, or until fragrant and softened.
- Simmer the Tomatoes: Add the crushed tomatoes to the pan, along with the dried basil and oregano. Stir to combine and let the sauce simmer for 8-10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Add the Cream: Lower the heat to medium low and stir in the heavy cream. Season with salt and pepper to taste. Continue simmering for another 5 minutes, allowing the sauce to become rich and creamy.
- Combine Pasta and Sauce: Add the cooked mafaldine pasta to the pan with the creamy tomato sauce. Toss the pasta in the sauce, ensuring that it is well coated. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.
- Serve: Divide the pasta among plates, garnish with fresh basil leaves, and top with grated Parmesan cheese. Serve immediately while hot.
Notes
- Vegetarian Option: This recipe is naturally vegetarian. To enhance it, consider adding sautéed vegetables like spinach, mushrooms, or zucchini to the sauce.
- Protein Add ins: For a heartier dish, grilled chicken, shrimp, or Italian sausage can be added to the pasta for extra protein.
- Make Ahead Tip: The tomato sauce can be made in advance and stored in the refrigerator for up to 3 days. Reheat and then toss with freshly cooked mafaldine when ready to serve.
- Vegan Option: Use a dairy free cream alternative and skip the Parmesan to make this dish vegan friendly.
- Spicy Twist: For some heat, add red pepper flakes or a dash of hot sauce to the tomato sauce.
