Hi! I am writing up this mafaldine pasta recipe simply because it is one of my absolute favourite pasta shapes and if you can get your hands on it then please try it out!
It can also be called reginette pasta or mafalda noodles. Stemming from the name it is often called a princess pasta shape as it takes its name from the Italian princess Mafalda di Savoia. It’s very similar to pappardelle, the only difference is the ruffled edges.
Homemade mafaldine or store-bought?
You can definitely buy dried mafaldine from a quality supermarket or deli. Take a look at my FAQ below on the best options for shapes if you aren’t familiar with this one.
I really love making fresh pasta at home and mafaldine is actually quite easy to make yourself if you are up for a challenge!
I wrote a whole article for the fantastic pasta site Emikodavies.com which takes you through the steps. There are lots of tricks and tips for the perfect homemade pasta dough which my easy homemade pasta dough will be perfect for. I use a marcato pasta machine and it comes with a ravioli maker roller that makes the crimpy edge.
Why you’ll love this recipe!
- Delicious Comfort Food – This simple creamy tomato sauce is the best combination for cozy comfort at home. The hint of cream in the tomato mixture gives it a luscious texture and mouth feel.
- Customisable heat level – Not everyone loves chilli! I add a teaspoon to balance the sweetness of the fresh tomatoes but feel free to add more or just a pinch.
- Fresh basil – adding the fresh basil into the sauce at the end really takes it to the next step. It truly is the missing piece here along with parmesan.
Ingredients
For the full ingredient list, see below the recipe card. Keep it nice and simple with quality ingredients.
- Pasta – This really is a fantastic sauce for any pasta, fresh or dried. I add fresh pasta like pappardelle, not just mafaldine.
- Tomatoes – I LOVE using fresh cherry tomatoes in a sauce like this, I just think they have such a great burst of flavor but vine tomatoes will work well too. You could use canned tomatoes too.
- Garlic – Fresh cloves, mincing it as finely as you can.
- Red pepper flakes (chilli flakes) – This is such a personal preference so feel free to adjust to taste. I used red pepper flakes because if you add any new ingredient into a mix of tomatoes and cream it balances out the flavors perfectly. Tomato-based pasta sauces are always best with some heat in my opinion.
- Heavy Cream – A splash of double cream just ramps up the lusciousness and helps to thicken sauce and adhere to your pasta really well. This isn’t an overly rich creamy tomato pasta by any stretch.
- Lemon – A little squeeze of fresh lemon juice lifts the whole sauce and adds a lovely zing. I use 1⁄2 a lemon but squeeze it into a measuring cup so you can add just a tablespoon at a time so you can have control of the acid level. Experiment hey!
- Fresh Basil – Fresh herbs adds such a lovely dimension to this simple sauce. Finished off with extra parmesan cheese and freshly cracked black pepper on top.
How to make the creamy tomato sauce
I have made it a few times and slightly altered the order of things as I wanted the tomatoes more broken down and saucy. It has simplified it as you throw the garlic into the tomatoes first. Boil a pot of salted water and cook your pasta when you add the cream.
Full instructions in recipe card below.
- In a large skillet (or a large saucepan) on a medium heat sauté the tomatoes in the olive oil.
- When the tomatoes start to burst, add the minced garlic.
- Cook until the tomatoes have softened completely and are mostly broken down, 8 – 10 minutes.
- Turn the heat down to low and add the cream.
- Add the rest of the ingredients along with ¼ cup of pasta water and mix well.
- Add the drained pasta straight into the sauce and let it bubble away gently for a minute or two.
- Stir through the fresh basil at the end.
- Serve with lots of freshly grated parmesan on top and a drizzle of extra virgin olive oil.
Tips for the perfect sauce
- Timing! It is ideal if you can get your pasta and sauce finishing at the same time. Pasta won’t overcook if you add it into the sauce when it is al dente. I always undercook pasta by a minute so it can finish cooking in the sauce.
- Save some pasta cooking water! I say this in every recipe because it is just so key. Even if I make a mac and cheese I keep a tablespoon or two to mix in. It gives you more control of the thickness of a sauce. If your sauce is too thick, pasta water (because of the starch) is a great weapon. I couldn’t make a pasta sauce without it.
- Don’t cook the sauced pasta for too long. I will often let the sauce bubble away before the pasta goes in to thicken a little but just have the pasta cooking in the sauce for a minute or two.
Substitutions
- Chili Flakes – As I mention above this is entirely a personal taste. I would taste the 1 teaspoon I suggest in a sauce BEFORE you add it in if you don’t know your tolerance. I honestly couldn’t make an anchovy-free dish without some heat to even it out. If you hate heat, leave it out altogether.
- Heavy cream – I have not tested it but any plant-based cream substitute should work.
- Lemon – I use such a minimal amount so I have no ideas for a substitute here, you could leave it out?
What pasta shapes will work the best with this sauce?
In my mind there are no rules but here is what I personally think works best.
- Dried Mafaldine – if you can get your hands on it please try it!
- Fresh pappardelle – it is so easy to make with my easy homemade pasta dough and is the perfect pairing.
- If you would prefer a dried shape then alternate Mafaldine type choices would be rigatoni, campanelle or fusilli.
Why pasta water is your best friend!
You’ll notice I harp on about pasta water in every recipe. It really is a wonderful magical ingredient that helps to bring sauces together. The starch left behind in the water acts as a thickening agent and helps sauces cling to the pasta. I couldn’t make a sauce without it.
I never EVER drain my pasta in a colander, I always transfer it directly to the sauce with a spider strainer. That way the pasta pot full of water is left there for you to ladle in as you need. Even for sauces that don’t traditionally need water, like a pesto for example, I will still add a few tablespoons of pasta water to loosen.
Pasta soaks up liquid really quickly so I find adding a bit of water helps stop it drying out and gives you a bit more time to serve.
Expert tips and tricks
- Timing! It is ideal if you can get your pasta and sauce finishing at the same time. It’s not the end of the world if your pasta is sitting cooked though, particularly if it is fresh pasta as it only takes a few minutes to cook.
- Seasoning is so personal but don’t be shy with salt. When I was working on my butter sauces I was shocked at how much salt some chefs add into their sauces.
- Keep a mug of the pasta water aside before draining (although I don’t drain, I add the pasta straight into the sauce). It really is your best friend, I would never make a pasta sauce without it. If your sauce is too thick, pasta water will help loosen it.
Want some other dish ideas?
If tomato sauces are your jam or you’d like to try something else then I have so many delicious sauces for you to try, check out the recipe section! I suggest making any of my classic tomato sauce for pasta options. If you loved this creamy tomato sauce, you might also enjoy a similar, but brighter, flavor profile in my Creamy Tomato Burrata Pasta Recipe. It features the same creamy tomato base but adds the luxurious touch of burrata cheese. If you want something equally deliciously creamy I also plan to share a recipe for a creamy cashew pasta soon!.
Recipe
Mafaldine Pasta with Creamy Tomato Sauce
Ingredients
- 150 g dried mafaldine or 250g fresh pasta
- 2 tablespoons olive oil
- 350 g cherry or vine tomatoes
- 3 garlic cloves minced
- ⅓ cup heavy (double) cream
- 1 teaspoon red pepper flakes (chilli flakes) You can use more or less depending on your taste
- ½ lemon juice I use the juice of ½ a lemon which ended up around 1.5 tablespoons
- 1 cup loosely packed fresh basil leaves roughly torn or chopped
- Salt and pepper to taste
- Parmesan cheese to serve
Instructions
- Heat the olive oil over a medium-high heat in a large skillet and add the tomatoes with a pinch of salt. I like to cover the pan so they steam a little. You want them to soften and start to split.
- Add the garlic and cook for a minute or two, then reduce to medium heat and continue cooking the tomatoes for about 8 – 10 minutes until most have burst and softened. Cook your pasta in a large pot of boiling water when tomatoes are almost ready.
- If you like, you can mash them with a potato masher or fork to get more of a sauce-like consistency.
- Turn the heat right down and add the cream and mix well.
- Add the lemon juice, ¼ cup of pasta water, red pepper flakes and a big pinch of salt and mix well.
- Add your drained pasta directly into the sauce, mix well, taste for seasoning and let it gently bubble away for a minute or two.
- Add the fresh basil right at the end so it doesn't wilt too much.
- Divide between bowls and serve with lots of freshly grated parmesan and a drizzle of extra virgin olive oil.
Notes
- I like to slightly undercook pasta so it can take on some flavor in the sauce and still stay al dente. It allows you a bit more time to serve too.
- For dried pasta allow 100g per person and fresh 125g per person.
