Mafaldine Pasta with Creamy Tomato Sauce (ready in 30 minutes)








This Mafaldine pasta with creamy tomato sauce is ready in less than 30 minutes, which makes it the perfect midweek meal for all the family.

I am a teacher, and one of my presents at the end of the term was a beautiful food basket stuffed with Italian grocery items, and one of them was beautiful pasta in a shape I’ve never seen before, called Mafaldine. A quick Google search told me everything I need to know, and to my surprise, I discovered that it is made from semolina. 

Okay, it’s time to get frank, here. I thought semolina was that gross pudding we had after school dinners. Anyone who went to school in the UK in the ’60s & ’70s will be nodding their heads in agreement. Yes, I am that old. Everyone else will be very confused. Oh, semolina pudding was horrid, although not nearly as bad as tapioca (fondly referred to as frog spawn). 

Thankfully, this pasta was a revelation. No longer will I look at semolina in the same light. And did you know that cakes can also be made with semolina, too? I mean, moist, delicious, soft cakes like this divine-looking Sooji cake. To say that my mind is blown is an understatement. 



Anyway, I decided I wanted to create a sauce to do this magnificent pasta justice. I had some leftover passata sitting in the fridge from when I made pizza the other night, and decided to use that along with some cream. An onion, garlic, touch and wine and plenty of seasoning later, and the dish was ready. 

This Mafaldine pasta with creamy tomato sauce would go amazingly well with a side of delicious bread. Why not try my cheese garlic bread or Monterey Pepper Jack focaccia?




Mafaldine Pasta with Creamy Tomato Sauce (ready in 30 minutes)


  • 250g (8¾ oz) mafaldine pasta (see note 1)
  • tablespoons olive oil
  • 1 medium onion (sliced)
  • 1 tablespoon minced garlic
  • 1 teaspoon paprika
  • ½-1 teaspoon chilli flakes (or chilli powder) - add as much or as little as you like
  • 1 teaspoon salt
  • pepper (to taste)
  • 3 tablespoons white wine (see note 2)
  • 175ml (¾ cup) cream
  • 250ml (1 cup) passata (or tinned tomatoes)
  • chives & plum tomatoes (optional)


  • Cook the pasta as per manufacturer's instructions.
  • Heat the olive oil in a pan. Slice the onion thinly and then fry until softened.
  • Add the garlic and fry for a minute or so.
  • Add the chilli powder/flakes, paprika, salt and pepper, and cook for a further minute.
  • Add the white wine (or pasta water) and allow it to evaporate (a couple of minutes).
  • Add the cream and tomatoes and cook for around five minutes.
  • When ready, drain the pasta and add to the sauce, stirring so that the pasta is coated.
  • To decorate, chop some fresh chives or whatever else you fancy. I also sliced a couple of plum tomatoes. Serve with your favourite bread. Enjoy!


  1. If you don't have mafaldine, just use any kind of pasta you like.
  2. If you would rather not use wine, just take 3 tablespoons of the hot pasta water.
I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made the recipe with imperial measurements.
In addition, many ingredients are different in Europe compared to North America. I do all I can to offer possible alternatives and to ensure the best possible outcomes for everyone. However, results cannot always be guaranteed if you have not used the same ingredients, measurements or methods as me.
Lastly, I do everything I can to ensure that my recipes (and instructions) are accurate and easy to follow. However, I am human, and don't always get it right. If you notice anything strange, a mistake, or even a typo, please let me know in the comments.




Mafaldine Pasta with Creamy Tomato Sauce (ready in 30 minutes)Mafaldine Pasta with Creamy Tomato Sauce (ready in 30 minutes)

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