Mafalde
Recipe for mafalde and sauce.
Ingredients
- 1 pound also known as mafalde mafaldine
- 3 quarts leftover tomato sauce
- salt, pepper & red pepper flakes
- 15 ounces whole milk ricotta cheese
- romano cheese
Instructions
We don't seem to be able to find mafalde around here, in fact we didn't find anything close in our regular haunts. The mafaldine - a thinner version of mafalde - is imported directly from Brooklyn (in a care package from Robin's grandparents).
In our dutch oven, we re-heat the tomato sauce from last night. When it comes to a boil, we lower it to a simmer, adjust the salt and pepper, and add some red pepper flakes.
In a large pot, we bring enough water to a boil for a pound of pasta and add some salt. We cook the mafaldine for 8 minutes and drain it in the colander. In a large serving bowl, we mix the pasta with some sauce and add 1 cup of the ricotta cheese.
We serve this pasta meal with additional tomato sauce, ricotta cheese, and some Locatelli.