Mafalde Recipe
Make Mafalde Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta & basic cooking
Sauce
Finishing & garnish
Method
Pasta & basic cooking
- 1
Boil water and cook mafalde
Bring 4 liters of water to a rolling boil in a large pot. Add 2 tablespoons coarse salt and 1 tablespoon olive oil. Add 12 oz mafalde and cook, stirring occasionally, until al dente, about 9–11 minutes (follow package for exact time). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.
Sauce
- 2
Sweat aromatics
While pasta cooks, heat 2 tablespoons extra-virgin olive oil and 1 tablespoon butter in a large deep skillet over medium heat. Add 1 cup finely diced yellow onion and a pinch of salt. Cook, stirring occasionally, until translucent, about 6–8 minutes. Add 3 minced garlic cloves and cook 30–45 seconds until fragrant (do not brown).
- 3
Build tomato base
Stir in 2 tablespoons tomato paste and cook 1–2 minutes, stirring, to caramelize slightly. Add the 14 oz crushed canned tomatoes and 1 cup stock, scraping up any browned bits. Bring to a gentle simmer.
- 4
Season and simmer
Add 1 teaspoon dried oregano, 1 teaspoon red pepper flakes, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper. Reduce heat to low and simmer the sauce, uncovered, 8–10 minutes to concentrate flavors.
- 5
Enrich with cream and cheese
Stir in 1 cup heavy cream and 3 tablespoons grated Parmigiano-Reggiano. Continue to simmer gently 2–3 minutes until the sauce slightly thickens and is creamy. Taste and adjust seasoning. If sauce is too thick, add up to 1/2 cup reserved pasta water to reach a saucier consistency.
- 6
Finish with basil
Remove the sauce from heat and stir in 6 torn basil leaves.
Combine & serve
- 7
Toss pasta with sauce
Return the drained mafalde to the empty pot or a large serving skillet. Pour the sauce over the pasta. Add reserved pasta water a tablespoon at a time as needed to loosen the sauce and help it cling to the ruffled edges and ridges. Add 1 tablespoon butter, if using, and toss gently but thoroughly for 1–2 minutes so the pasta is evenly coated and glossy.
- 8
Plate and garnish
Divide the mafalde among 4 warm plates. Sprinkle with the remaining ~1 oz grated Parmigiano-Reggiano and chopped parsley if desired. Serve immediately with extra cracked pepper and torn basil leaves.