Hello, my friend! Welcome to my kitchen. Can you smell that? It’s the scent of garlic and sweet Italian sausage sizzling in the pan, a fragrance that instantly takes me back to my grandmother’s house on a chilly Sunday afternoon. Today, we’re making something truly special: a rich and creamy Mafaldini pasta. These beautiful, ribbon-like noodles with their ruffled edges are just perfect for catching every last drop of a hearty sauce. For me, this isn’t just a recipe; it’s a warm hug in a bowl, a tradition passed down with love, and I am so excited to share it with you.
I’ve even put together a quick one-minute video to show you just how simple and satisfying this dish is to create. Seeing those wavy noodles coated in cream is pure joy!
Table of Contents
Why You’ll Adore This Mafaldini Pasta Recipe
This recipe has a permanent spot in my heart and my recipe book for so many reasons:
- Pure Comfort: It’s the ultimate comfort food, perfect for cozy nights in or when you need a little pick-me-up.
- Elegant but Easy: The ruffled Mafaldini pasta looks incredibly fancy, but the dish itself is surprisingly simple for cooks of all levels.
- Rich, Deep Flavors: The combination of savory sausage, earthy mushrooms, and a velvety cream sauce is an absolute dream team.
- Family-Approved: It’s a guaranteed hit with both kids and adults. A perfect dish for a family dinner or to impress guests.
The Ingredients for Our Creamy Mafaldini Pasta
What You’ll Need
- Mafaldini pasta
- Sweet or mild Italian sausage
- Cremini mushrooms
- Garlic
- Yellow onion
- Heavy cream
- Dry white wine (like a Pinot Grigio)
- Chicken or vegetable broth
- Grated Parmesan cheese
- Fresh parsley
- Olive oil
- Salt and black pepper
The Importance of Each Ingredient
The magic here lies in the quality of two key players: the Italian sausage and the pasta water. The sausage provides a deep, savory, and slightly sweet flavor base that seasons the entire sauce. Don’t be afraid to let it brown properly! The second star is the starchy pasta water we save from cooking the Mafaldini; it’s the secret to making the sauce cling to every ruffle and achieve that perfect, silky consistency.
- Simple Substitution: If you don’t have Italian sausage, you can use ground chicken or turkey and add a pinch of fennel seeds and red pepper flakes. For a vegetarian option, double the mushrooms and add some chopped walnuts for texture.
The Instructions for Preparing My Mafaldini Pasta
The Detailed Steps
- Cook the Pasta: Bring a large pot of heavily salted water to a boil. Add the Mafaldini and cook according to package directions until al dente (usually about 9-11 minutes). Before draining, reserve at least 1 cup of the starchy pasta water. Drain the pasta and set it aside.
- Brown the Sausage: While the pasta cooks, heat a splash of olive oil in a large skillet or Dutch oven over medium-high heat. Remove the sausage from its casings and add it to the pan, breaking it up with a spoon. Cook until browned and cooked through, about 5-7 minutes. Remove the sausage with a slotted spoon and set it aside.
- Sauté the Veggies:
- In the same pan, add the chopped onion and sliced mushrooms. Sauté for 5-7 minutes, until the onions are soft and the mushrooms have released their water and started to brown. Add the minced garlic and cook for another minute until fragrant.
- Build the Sauce: Pour in the white wine to deglaze the pan, scraping up any delicious browned bits from the bottom. Let it bubble for a minute to cook off the alcohol.
- Make it Creamy: Lower the heat to medium-low. Stir in the chicken broth and heavy cream. Bring to a gentle simmer (don’t boil!). Add the cooked sausage back into the pan, along with half of the Parmesan cheese. Season with salt and pepper to taste.
- Combine and Finish:
- This is my grandmother’s trick! Add the drained Mafaldini pasta directly into the skillet with the sauce. Toss everything gently to coat the pasta. If the sauce is too thick, add a splash of the reserved pasta water until it reaches a silky, luscious consistency. She always said, “Let the pasta and sauce get to know each other in the pan!”
My Cook’s Tips for Preparing My Mafaldini Pasta
The biggest mistake I ever made with this recipe was walking away from the simmering cream sauce. It boiled over and separated, and I was so frustrated! Now, I know to keep the heat on a gentle medium-low once the cream is in. It doesn’t need a roaring boil, just a happy little simmer. Also, don’t overcook your pasta initially! It will continue to cook a little more when you add it to the hot sauce, and you want it to keep that perfect al dente bite.
A Memory with Grandma
I must have been about ten years old, standing on a stool in my grandmother’s tiny, sun-drenched kitchen. The radio was playing softly in the corner. She was teaching me how to make this sauce, and she let me be in charge of grating the Parmesan cheese.
I was grating with so much enthusiasm that the block of cheese slipped, and a huge chunk fell right into the simmering sauce with a loud “plop!” I was horrified, thinking I had ruined dinner.
But Grandma just laughed, a warm, genuine laugh that filled the whole kitchen. She fished the chunk out with a spoon, patted it dry, and said, “See? Now the sauce has a little secret. No mistakes in cooking, my love, only new recipes.” It taught me that cooking isn’t about perfection; it’s about joy, laughter, and making delicious memories.
Substitutions and Variations of Preparing My Mafaldini Pasta
- Vegetarian: Use a plant-based sausage substitute or simply use 1 pound of mixed mushrooms (cremini, shiitake, oyster) for an incredibly earthy flavor.
- Gluten-Free: Use your favorite gluten-free Mafaldine or a similar ruffled ribbon pasta.
- Spicy Version: Use hot Italian sausage instead of sweet, and add a pinch of red pepper flakes with the garlic.
- Add Some Greens: Stir in a few large handfuls of fresh spinach at the very end and let it wilt into the sauce for extra nutrients.
The Equipment I Used for Preparing My Mafaldini Pasta
You don’t need anything fancy for this recipe.
- A Large Skillet or Dutch Oven: I love my cast-iron Dutch oven because it holds heat so well.
- A Large Pot: For boiling the pasta.
- A Box Grater: For that fluffy, freshly grated Parmesan.
If you don’t have a Dutch oven, any large, heavy-bottomed pot or skillet will work perfectly well.
Where to Buy Mafaldini Pasta
Finding this regal pasta is easier than you think! I often find Mafaldine pasta in the specialty pasta aisle at stores like Publix. You can also reliably find several brands on Amazon. Some larger superstores like Walmart are also starting to carry more unique pasta shapes in their premium or international food sections, so it’s always worth a look!
Storage and Reheating
This dish makes for fantastic leftovers!
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezing: I don’t recommend freezing this recipe, as cream-based sauces can separate when thawed.
- Reheating: The best way to reheat is in a small pan on the stove over low heat. Add a splash of milk or broth to loosen the sauce and bring it back to its original creamy glory.
Grandma’s Secret for Perfect Mafaldini Pasta
I’ve already mentioned a few of her tips, but her number one, non-negotiable secret was this: Always finish cooking the pasta in the sauce. Don’t just pour the sauce over a pile of noodles in a bowl. By adding the al dente pasta directly to the pan for the last minute of cooking, you allow the noodles to absorb the flavor of the sauce from the inside out. It’s what makes the dish taste cohesive and truly restaurant-quality.
Tested and Approved by the CornerRecipe Community!
I’m not the only one who loves this recipe! Here’s what Maria from Ohio had to say after she made it:
“Chef Tima, this Mafaldine recipe was a total showstopper! My family devoured it. It felt so gourmet but was actually easy to make on a weeknight. Thank you!” – Maria P.
I would love to see your creations! If you make this recipe, please leave a comment and a rating below. It truly makes my day to see you enjoying these family dishes.
FAQ about Mafaldine Pasta
- What kind of pasta is Mafaldine?
Mafaldine (pronounced Mah-fahl-DEE-neh) is a type of ribbon-shaped pasta. It is flat and wide, typically about 1 cm, with distinctive wavy or ruffled edges on both sides. It was named in honor of Princess Mafalda of Savoy. - What is the difference between lasagna and Mafaldine?
The main difference is their shape and use. Lasagna noodles are very wide, flat sheets designed for layering in a baked dish. Mafaldine are long, narrower ribbons designed to be tossed with a sauce, much like fettuccine or pappardelle. - How do you pronounce Mafaldine pasta?
The correct Italian pronunciation is “Mah-fahl-DEE-neh”. Don’t worry, however you say it, it’s delicious! - What sauce goes with Mafaldine pasta?
The ruffled edges are perfect for catching and holding onto rich, hearty sauces. It pairs beautifully with creamy sauces, robust meat ragùs, or chunky vegetable sauces.
The Final Word
Thank you for spending this time with me in the kitchen. I hope this Comforting Mafaldini Pasta brings as much warmth and happiness to your table as it does to mine. It’s more than just food; it’s a story on a plate.
With love from my kitchen to yours,
Chef Tima
Afterword: Cozy Kitchen Companions for Mafaldini Lovers
If this creamy Mafaldini stirred up a little nostalgia for you too, I’ve got more comfort-food classics to keep the warmth going. Start with Pasta al Forno a baked delight that’s as hearty as it is homey. Craving something a bit saltier? Try tossing in crispy bites of pancetta after reading our Ultimate Pancetta Cooking Guide. Elevate your sauce game with a swirl of Garlic Basil Pesto or round out your meal with this classic Olive Oil Dip and Warm Bread. And if you’re curious about cheese pairings, our detailed Cheese Guide will help you find the perfect creamy or nutty finish
Print
Grandmother’s Creamy Sausage Mushroom Mafaldine Pasta
- Total Time: 35 minutes
- Yield: 4–6 servings
- Diet: Low Lactose
Description
A rich and comforting mafaldine pasta recipe featuring savory Italian sausage, earthy mushrooms, and a silky cream sauce. Perfect for cozy dinners and sharing around the table.
Ingredients
- Mafaldine pasta
- Italian sausage
- Mushrooms
- Garlic
- Red chili flakes (optional)
- Heavy cream
- Salt and pepper
- Grated Parmesan cheese (for serving)
- Chopped parsley (optional)
Instructions
- Cook mafaldine pasta in salted water until al dente. Reserve 1/2 cup of pasta water before draining.
- In a skillet, brown sausage. Add mushrooms and cook until golden. Stir in garlic and a pinch of chili flakes.
- Lower heat and add cream. Do not boil. Stir gently to combine.
- Add pasta and a splash of reserved water to loosen the sauce. Toss until evenly coated and creamy.
- Serve immediately with grated Parmesan and chopped parsley if desired.
Notes
Save pasta water before draining to adjust the sauce consistency.
Do not boil the cream sauce or it may split simmer gently for best texture.
For extra flavor, deglaze the sausage and mushrooms with a splash of white wine before adding cream.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 0g
- Sodium: 0
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 0mg