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Mafaldine Pasta Recipe with Creamy Tomato Sauce

Mafaldine Pasta Recipe with Creamy Tomato Sauce

A rich and creamy tomato sauce pairs beautifully with the ribbon-like mafaldine pasta, making for an irresistible meal.
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Prep Time 10 minutes
Cook Time 20 minutes
0 minutes
Total Time 30 minutes
Course Salad
Cuisine Italian
Servings 1 people
Calories 450 kcal

Equipment

  • 1 Large Pot for Boiling Pasta
  • 1 Colander
  • 1 Large Skillet
  • 1 Wooden Spoon

Ingredients
  

12 oz mafalda pasta (or substitute with fettuccine)

2 tbsp olive oil

3 cloves garlic, minced

1 small onion, finely chopped

1 can (14 oz) crushed tomatoes

1/2 cup heavy cream (or coconut cream for a dairy-free option)

1/2 cup Parmesan cheese, grated

1 tsp dried oregano

1 tsp dried basil

1/2 tsp red pepper flakes (optional, for heat)

Salt and pepper, to taste

Instructions
 

Cook the Pasta: Boil a large pot of salted water and cook the mafaldine pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.

    Prepare the aromatic ingredients: Heat the olive oil in a large skillet over medium heat Add the chopped onion and cook until softened, about 3 minutes. Add the garlic and cook for another 30 seconds until fragrant.

      Make the Tomato Sauce: Pour in the crushed tomatoes, dried oregano, dried basil, red pepper flakes, salt, and pepper. Leave the sauce on low heat for 10 minutes, stirring occasionally.

        Add the Creamy Elements: Reduce heat to low and stir in the heavy cream, butter, and Parmesan cheese. Mix until smooth and creamy.

          Combine Pasta & Sauce: Add the cooked mafaldine pasta to the sauce, tossing well to coat. if necessary, add reserved pasta water to adjust consistency.

            Garnish & Serve: Sprinkle with fresh basil and serve immediately with extra Parmesan on top.

              Keyword Mafaldine Pasta, Pasta