I have a deep appreciation for the traditional flavours of Italian cooking—being half Italian, the classics hold a special place in my heart. There’s a reason why Asian flavours are increasingly making their way into Italian dishes, especially pasta. The fusion of these two culinary worlds creates something truly special. I’m a huge fan!
The other night at a restaurant in Newtown, Sydney, I had the most incredible gnocchi with trout and XO sauce. It was absolutely delicious and such a refreshing change from the usual tomato-based sauce you’d expect with gnocchi. This recipe for Mafalde with Kombu Butter Prawn Sauce follows that same spirit of innovation. It takes pasta beyond the traditional and into a whole new world of Asian-infused flavours.
If you’re looking to elevate your pasta game, this prawn pasta is a game-changer. It combines the delicate texture of mafalde with the umami-rich depth of kombu butter prawn sauce. It’s comforting yet sophisticated, and absolutely delicious.
Mafalde Pasta
Let’s start with the star of the show – Mafalde pasta. Its ribbon-like shape, reminiscent of mini lasagna noodles, is perfect for holding onto thick, flavourful sauces. The wavy edges and broad surface area make it an ideal partner for this indulgent sauce. Each bite is an explosion of taste.
Kombu Butter Prawn Sauce
Now, onto the sauce! Kombu, a type of edible kelp, brings a depth of flavour that elevates the prawn sauce to new heights. The natural umami essence of kombu infuses the buttery sauce with a subtle oceanic taste. It enhances the sweetness of the prawns without overpowering them.
Final Thoughts
This Mafalde with Kombu Butter Prawn Sauce dish is a delightful fusion of textures, tastes and cultures. The silky smoothness of the sauce, combined with the satisfying bite of the Mafalde pasta, creates the most magical mouth feel.
p>SopSo, the next time you’re planning a cosy dinner or hosting a gathering, surprise your guests (and yourself) with this elegant yet straightforward pasta creation. Trust me; it’s a keeper of a recipe.
Happy cooking and even happier eating!
Mafalde with Kombu Butter Prawn Sauce
Equipment
- 1 large pot
- 1 fry pan (skillet)
- 1 small saucepan
Ingredients
- 15 grams kombu cut into strips
- 2 tbsp mirin
- 2 tbsp soy sauce
- 1 tbsp sugar
- 2 tbsp white vinegar
- 1½ cups water
- 60 grams butter
- 2 tbsp olive oil
- 3 cloves garlic
- 1 cup cherry tomatoes halved
- ½ cup reserved kombu cooking liquid
- 12 large king prawns finely chopped
- 250 grams Mafalde pasta
- salt and pepper to taste
Instructions
Kombu Butter
- Start with the Kombu Butter: combine kombu, mirin, soy sauce, sugar, vinegar and water in a small saucepan and simmer very gently for 20 minutes.
- Remove kombu from the pan and finely chop. Reserve the cooking liquid.
- Combine finely chopped kombu with room temperature butter and a tablespoon of cooking liquid in a bowl. Use a fork to mash until ingredients are well combined and then set aside.
For the Pasta
- Bring a large pot of salted water to the boil add Mafalde and cook for 8 minutes.
- While the Mafalde is cooking make the sauce. Heat a large fry pan (skillet) over medium heat and add the olive oil then the garlic and cook for 30 seconds until garlic is fragrant but not browned.
- Next add the chopped cherry tomatoes and ½ cup of reserved kombu cooking liquid. Cook for a further 3 minutes crushing the tomatoes with a wooden spoon to flatten them as they soften.
- Next add the kombu butter to the sauce and cook for 2 minutes, stirring to combine with the tomatoes.
- Add the chopped prawns and stir through sauce till just cooked (about 1 minute).
- Use tongs to transfer Mafalde straight from the pot to the pan with the sauce and toss well to combine. Turn off the heat and allow pasta to sit for 1 minute before serving.