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Creamy Mafaldine Pasta w/ Chicken Sausage & Shrimp Recipe by Mr. Make It Happen
Welcome to a delightful pasta recipe that’s both comforting and flavorful! This Creamy Mafaldine Pasta with Chicken Sausage and Shrimp combines the rich flavors of Italian sausage and shrimp with a luscious creamy sauce, all nestled among ribbons of Mafaldine pasta. Whether you’re cooking for a weeknight dinner or a special occasion, this dish is sure to impress.
When I first started using Mafaldine for content on Instagram, people would comment asking if it was just lasagna pasta cut in half, lol. Mafaldine has been around for a long time, and while it might be challenging to find in your typical grocery store, you should be able to find it in Wegmans, Whole Foods, and Trader Joe’s (Amazon also).
Mafaldine pasta, also known as mafaldini or “reginette,” is a type of Italian pasta with an interesting history and distinctive shape. Here’s a brief overview of its origins:
Origins & History:
- Name and Shape:
- Mafaldine is named after Princess Mafalda of Savoy, a member of the Italian royal family. The pasta is often referred to as “reginette,” which translates to “little queens” in Italian, reflecting its regal and elegant appearance.
- The pasta is characterized by its long, flat ribbons with ruffled edges, similar to lasagna but thinner. The ruffled edges help hold sauces more effectively.
- Italian Roots:
- Mafaldine pasta originates from the Campania region of Italy, particularly around Naples. It is traditionally associated with Southern Italian cuisine, which is known for its rich and diverse pasta dishes.
- It is a type of ribbon pasta, and like many pasta shapes, it has regional variations and names depending on the local traditions and dialects.
- Culinary Use:
- Mafaldine pasta is versatile and pairs well with a variety of sauces. Its shape makes it ideal for holding both rich, creamy sauces and chunkier, meatier sauces.
- It is often used in dishes with robust, hearty sauces, and is a popular choice for both home cooks and professional chefs.
In summary, Mafaldine pasta has a regal name that reflects its elegant, ruffled shape and has its origins in Southern Italy. It’s appreciated for its ability to hold sauces well, making it a popular choice for a range of pasta dishes.
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 sun-dried 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.
Season to taste with the seasoning of your choice or try my Original All Purpose Seasoning. Use code “SUMMER24” at checkout and save 25% on your entire order.
Mr. Make It Happen
All-Purpose Seasoning
Serve:
- Garnish with freshly chopped parsley and additional Parmesan cheese if desired. Serve immediately while hot.
Tips:
- 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.
This Creamy Mafaldine Pasta with Chicken Sausage and Shrimp is a decadent, flavorful dish that’s sure to become a family favorite. Enjoy the rich, creamy sauce paired with savory sausage and shrimp, all enveloped in perfectly cooked pasta.
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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
- 1/4 cup Sundried tomatoes
- 2 tbsps garlic
- 1/4 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.
