A creamy, quick first course with tomato, cream and mozzarella that melts in the pan: simple, indulgent and ready in minutes.
Some recipes are born to be made in a hurry and end up becoming a little household ritual. Melty Schiaffona pasta is just that: a few ingredients, a pan on the heat and the aroma of garlic and tomato filling the kitchen while the pasta water boils.
Traditionally it’s made with paccheri, but I chose mezze maniche, perfect for catching all the creamy sauce made with cream and, once removed from the heat, turning into a melty magic thanks to the mozzarella.
It’s the classic “save-lunch” or “save-dinner” first course, ideal when you have little time but don’t want to give up something really good, satisfying and to be enjoyed to the last forkful.
Before moving on to the recipe, here are other ideas for quick and tasty first courses:
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 5 Minutes
- Cooking time: 30 Minutes
- Portions: 3
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 540.17 (Kcal)
- Carbohydrates 38.68 (g) of which sugars 2.48 (g)
- Proteins 19.45 (g)
- Fat 34.87 (g) of which saturated 12.50 (g)of which unsaturated 6.85 (g)
- Fibers 3.41 (g)
- Sodium 1,266.33 (mg)
Indicative values for a portion of 400 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 9 oz pasta (mezze maniche, paccheri or similar)
- water
- coarse salt
- 1 2/3 cups canned tomato pulp
- 1 tbsp extra virgin olive oil (about 1 tbsp (a drizzle))
- 1 clove garlic
- 2/3 cup cooking cream
- 2 tbsp butter
- 4.5 oz mozzarella
- grated Parmesan
Tools
- 1 Pot
- 1 Pan
Preparation
Put a pot with plenty of water on the heat and add a handful of coarse salt. Bring to a boil and cook the pasta following the time indicated on the package (for this shape not less than 14–15 minutes).
Meanwhile, in a deep nonstick skillet, pour a drizzle of extra virgin olive oil and add the garlic clove cut into four large pieces. Let it gently brown. When it is golden, add the canned tomato pulp, season with salt and cook for a few minutes, slightly mashing the tomato with a fork.
When the sauce has slightly reduced, remove the garlic and add the cooking cream. Stir well and cook for another 3–4 minutes, until the sauce becomes creamy and well bound. At this point turn off the heat and set the sauce aside.
When the pasta is cooked, return the pan with the sauce to the burner over high heat. Drain the pasta with a slotted spoon and transfer it directly into the sauce.
Turn off the heat and, with the burner off, add the mozzarella cut into pieces. Finish with a generous sprinkle of grated Parmesan.
Stir well until the pasta becomes creamy and stretchy. At this point you can plate and enjoy immediately, while it’s still hot and irresistible.
Final notes and tips
Right mozzarella: for a super melty effect, use mozzarella straight from the fridge and always add it with the heat off.
Pasta shape: if you don’t have mezze maniche, paccheri or rigatoni are perfect for catching the creamy sauce.
“Crushed” tomato: mash the pulp with a fork in the pan for a more rustic and enveloping result.
FAQ (Questions and Answers)
Can I use a different type of cream?
Yes, you can use liquid heavy cream for an even creamier result or a plant-based version if you prefer a lighter preparation.
Can it be prepared in advance?
This pasta is best just made. If you need to prepare it a few minutes ahead, keep the sauce warm and add the mozzarella and Parmesan only at the last moment, before serving.
