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Quick Summary
In This Recipe
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...
Category: Chicken Recipes, One Pot Recipes, Pasta & Italian | By: Matt Price, Mr. Make It Happen
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.
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 — Amazon carries 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 — Large shrimp, peeled and deveined. I season them with garlic powder, smoked paprika, salt, and pepper before searing. You want a hard sear — 90 seconds per side until they're pink with golden edges. Pull them out and add them back at the end so they don't overcook.
The sauce — Heavy cream, garlic (lots of it), freshly grated parmesan (use a microplane for the finest shred), a splash of white wine, and fresh basil to finish. The parmesan melts into the cream and creates that velvety, restaurant-quality coating.
How to Make Creamy Mafaldine Pasta
Step 1: Sear the Shrimp
Heat a large skillet over high heat with a tablespoon of olive oil. Season the shrimp and lay them flat in a single layer — don't crowd the pan. Sear 90 seconds per side until they're pink with a golden crust. Transfer to a plate immediately. They'll finish cooking when you toss them back in later.
Step 2: Cook the Sausage
In the same skillet, add the crumbled chicken sausage. Break it into small pieces and cook over medium-high heat until it's browned and slightly crispy on the edges, about 6-8 minutes. That fond on the bottom of the pan? Pure flavor. Don't scrape it yet — the wine will do that for you.
Step 3: Build the Sauce
Add minced garlic and cook for 30 seconds until fragrant. Pour in a splash of white wine and scrape up all those brown bits from the bottom — that's called deglazing, and it's where half the flavor comes from. Let the wine reduce by half, then pour in the heavy cream. Bring it to a gentle simmer and stir in the grated parmesan until it melts into a smooth, creamy sauce. Season with salt, pepper, and a pinch of red pepper flakes if you want a little heat.
Step 4: Combine Everything
Add the cooked mafaldine directly to the sauce along with about half a cup of reserved pasta water. Toss everything together over medium heat for 1-2 minutes. The pasta water emulsifies with the cream and parmesan, creating a sauce that coats every ribbon without being heavy or greasy. Add the shrimp back in and toss gently. Finish with torn fresh basil and another shower of parmesan.
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.
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Creamy Mafaldine Pasta w/ Chicken Sausage & Shrimp
Ingredients
- 1 lb Mafaldine use whatever pasta you like
- 1 lb chicken Italian sausage
- 8 oz shrimp
- 1 cup spinach
- 1 diced onion
- 2-3 tbsps butter
- Red pepper flakes chicken bouillon
- AP seasoning oregano
- ¼ cup Sundried tomatoes
- 2 tbsps garlic
- ¼ cup tomato paste
- 2 cups heavy cream
- 1 cup grated Parmesan
- Diced parsley
Instructions
- Once you have your mise en place together, it’s time to prep the onions and chop your chicken sausage.
Cook the Pasta:
- Bring a large pot of salted water to a boil. Add the Mafaldine pasta and cook according to the package instructions until al dente.
- Next, add a bit of olive oil to your skillet and brown the sausage. Use a slotted spoon and remove the sausage once it’s cooked.
- In the same skillet with the sausage fat, cook your shrimp. Remove the shrimp and set aside until later.
Build the Sauce:
- In the same skillet, add the remaining 1 tablespoon of butter.
- Sauté the diced onion until it’s translucent and soft, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Stir in the tomato paste and cook for 2-3 minutes to caramelize it slightly.
- Add the sundried tomatoes and cook for an additional minute.
Create the Creamy Base:
- Gradually pour in the heavy cream, stirring constantly to combine with the tomato paste.
- Bring the mixture to a simmer and let it cook for about 5 minutes, or until it starts to thicken slightly.
- Stir in the grated Parmesan cheese, allowing it to melt and blend into the sauce.
- Season with red pepper flakes, chicken bouillon, AP seasoning, and oregano to taste.
- Add the cooked sausage, shrimp, and spinach to the sauce.
- Cook for a few minutes until the spinach is wilted and everything is heated through.
- Gently fold in the cooked Mafaldine pasta, ensuring it’s well-coated with the creamy sauce. If the sauce is too thick, add some of the reserved pasta water a little at a time until you reach your desired consistency.
Serve:
- Garnish with freshly chopped parsley and additional Parmesan cheese if desired. Serve immediately while hot.
Notes
- Pasta Shape: Mafaldine is a great choice for this dish due to its ruffled edges, which help the creamy sauce cling well. However, you can use other pasta shapes like fettuccine, penne, or even spaghetti if preferred.
- Cream Alternatives: For a lighter version, you can substitute the heavy cream with half-and-half or a mixture of milk and Greek yogurt.
- Vegetable Additions: Feel free to add other vegetables like bell peppers or mushrooms for extra flavor and nutrition.
Great dish. Tried it last night and even the picky kid I have ate it. Will make it again!