Mafaldine pasta is one of those shapes that makes people stop and ask, "What is that?" Those wide, ruffled edges look like little ribbons, and they do something that flat pasta can't — they grab onto every drop of sauce and hold it. This creamy mafaldine pasta with chicken sausage and shrimp is one of my favorite dishes to cook when I want something that looks and tastes like it came from a high-end Italian restaurant but takes under an hour.

What Is Mafaldine Pasta?

Mafaldine — also called mafalda or reginette — is named after Princess Mafalda of Savoy. The ruffled edges were designed to resemble the frills on a royal dress. Beyond the history, the shape is functional. Those wavy edges create pockets that trap cream sauces, pestos, and ragùs in a way that spaghetti or penne simply can't. Once you cook with mafaldine, flat pasta feels like a downgrade.

Let's make it happen.

Where to Buy Mafaldine Pasta

Mafaldine isn't stocked at every grocery store, but it's easier to find than you'd think. Italian specialty stores almost always carry it — look for De Cecco mafaldine which is my go-to brand. The texture holds up perfectly al dente and the ruffled edges stay intact during cooking.

If you can't find mafaldine locally, order it online — Online retailers carry several brands. In a pinch, pappardelle or fettuccine are the closest substitutes. They're wide and flat, so they'll catch sauce similarly, but you lose that signature ruffle texture. Tagliatelle works too but it's slightly narrower. Whatever you use, the key is going with a wider pasta that can stand up to a rich cream sauce.

Ingredients for Creamy Mafaldine Pasta

Everything in this recipe works together to build layers of flavor. Here's what you need.

Mafaldine pasta — About a pound. Cook it one minute short of the package directions since it'll finish in the sauce. Reserve at least a cup of pasta water before draining — that starchy liquid is the secret to a silky sauce that clings to every ribbon.

Chicken sausage — Italian-style chicken sausage, casings removed and crumbled. It adds savory, herby flavor without being as heavy as pork sausage. If you want more richness, go with sweet Italian pork sausage instead.

Shrimp — Use peeled and deveined shrimp. Cook them briefly in the same skillet after browning the sausage, then remove them so they do not overcook while you build the sauce.

The sauce — Butter, diced onion, garlic, tomato paste, sun-dried tomatoes, heavy cream, spinach, and freshly grated Parmesan create the creamy base. Red pepper flakes, chicken bouillon, all-purpose seasoning, and oregano bring the flavor.

How to Make Creamy Mafaldine Pasta

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Cook the mafaldine according to the package directions until al dente. Reserve some pasta water before draining so you can loosen the sauce later if needed.

Step 2: Cook the Sausage and Shrimp

Add a little olive oil to a large skillet and brown the chopped chicken sausage. Remove the cooked sausage with a slotted spoon. In the same skillet, cook the shrimp, then remove and set them aside with the sausage while you make the sauce.

Step 3: Build the Sauce

Add the remaining tablespoon of butter to the skillet. Sauté the diced onion until translucent and soft, about 5 minutes. Add the minced garlic and cook for 1 minute. Stir in the tomato paste and cook for 2–3 minutes to caramelize it slightly, then add the sun-dried tomatoes and cook for another minute.

Gradually pour in the heavy cream, stirring to combine it with the tomato paste. Bring the mixture to a simmer and cook for about 5 minutes, or until it begins to thicken. Stir in the grated Parmesan and season to taste with red pepper flakes, chicken bouillon, all-purpose seasoning, and oregano.

Step 4: Combine Everything

Add the cooked sausage, shrimp, and spinach to the sauce. Cook for a few minutes until the spinach wilts and everything is heated through. Gently fold in the cooked mafaldine until it is well coated. If the sauce is too thick, add reserved pasta water a little at a time until it reaches your preferred consistency.

Garnish with diced parsley and additional Parmesan if desired. Serve immediately while hot.

Variations to Try

The base cream sauce is versatile enough to go in several directions. Here are my favorite swaps.

Lemon mafaldine: Skip the sausage and shrimp. Add the zest and juice of two lemons to the cream sauce, along with a handful of fresh arugula tossed in at the end. Light, bright, and perfect for spring or summer. This version is closer to what you'd get at a trattoria in Rome.

Mushroom cream: Sauté a mix of cremini and shiitake mushrooms until deeply golden before building the cream sauce. Add a splash of truffle oil at the end. The earthy mushrooms with the rich cream and ruffled pasta is one of the most elegant simple meals you can make.

With chicken: Replace the shrimp with sliced chicken breast, seasoned and seared. Slice it thin after resting and lay it on top of the plated pasta. This turns it into a heartier meal that works great for meal prep — the chicken reheats better than shrimp.

If you love creamy pasta dishes, my baked mac and cheese takes the cheese sauce in a completely different direction. For something with more heat and bold flavors, try my cowboy spaghetti — it's one of the most popular recipes on the site. And if you want another seafood-forward pasta, my crab cake pasta is incredible. Check out my seasoning collection to level up any of these dishes.

Frequently Asked Questions

What is mafaldine pasta good for?

Mafaldine is ideal for creamy, butter-based, and meat sauces. The wide ribbon shape with ruffled edges creates tiny pockets that catch and hold sauce better than smooth pasta. It's especially good with alfredo, bolognese, and pesto cream sauces where you want every bite coated.

What sauce goes best with mafaldine?

Creamy sauces are the top choice — think alfredo, parmesan cream, or rosé sauce. The ruffled edges also work well with meat ragù since they catch the small bits of meat. Butter and sage is a simple preparation that lets the pasta shape shine. Avoid thin, watery sauces that will slide right off.

What is the best way to cook mafaldine?

Boil in heavily salted water (it should taste like the ocean) and cook one minute less than the package says for al dente. Always reserve at least a cup of pasta water before draining. The starchy water is essential for building a silky sauce that clings to the ribbons instead of pooling at the bottom of the bowl.

Where can I buy mafaldine pasta?

Check Italian specialty stores or the international aisle of well-stocked grocery stores. De Cecco and Rummo are reliable brands. If you can't find it locally, Amazon carries several options with fast shipping. For substitutes, pappardelle or fettuccine are the closest matches in width and sauce-holding ability.

This creamy mafaldine pasta is the kind of dish that makes people think you trained in Italy. The ruffled ribbons, the silky sauce, the perfectly seared shrimp — every element works together. Once you try this pasta shape, you'll never go back to plain noodles. Boom — let's make it happen.

Want more? My Best 5 Cheese Mac and Cheese is a favorite.