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mafaldelle Scatola 12 cf

Ingredients for 4 people

  • 350 g of Mafaldelle Leonessa
  • 1 box of San Marzano tomatoes
  • 400 g of pork pins
  • 100 g of pine nuts
  • 1 glass of white wine
  • extra virgin olive oil
  • salt
  • pepper
  • shallot
  • celery
  • carrot
  • Bay leaves


To prepare the mafaldelle with pork and pine spikes, sprinkle the pork with coarse salt, gently massage and brown in a saucepan with a drizzle of extra virgin olive oil. Cook the pork tips with some bay leaves for at least 30 minutes over medium heat. To prepare the sauce, fry finely chopped celery, carrot and shallot. Brown the sauté with a little oil in a non-stick pan. While the fry browns, add the wine to the pork tips to complete the cooking. After a few minutes add the peeled tomatoes to the sauté and cook for about 20 minutes, time after which both the points and the sauce will be ready. When the water boils, throw the mafaldelle and cook for about 12/13 minutes. Meanwhile, toast the pine nuts in a skillet and add the pork tips to the sauce. Finally drain the pasta and sauté it in the pan with the sauce and serve. Serve the hot mafaldelle and pour in some toasted pine nuts.

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