Mafalde
Walnut “Sausage” Bolognese
The Pasta
Simply put, mafalde is the long version of mafalda – and in the case of the pasta I received – a comically long version of it, measuring at over two feet long. Mafalde are such a great shape because it takes the best part of parpadelle (the wide noodles) and pairs it up with the best part of lasagne (the ruffled edges) to create a truly gluttonous noodle.
The Recipe
Sausage is one of those great ingredients in Italian cooking that is more about the flavors - spices and herbs - that are crammed into the casing. To make it veggie is really easy with all of the new meat-substitutes, but to create it from scratch and with something that wasn’t a fake meat was a challenge I was up for. I decided to create this spicy Italian “sausage” with walnuts as the base, because I knew once mixed into a bolognese, it would give off textures and flavors that would be reminiscent and totally unique all at the same time. This bolognese is definitely one sausage party you want to be invited to.
Servings: 4 - Time: 4+ hrs. - Difficulty: 2 - Take-a Your Time
Ingredients & Mise en Place
The Sauce
28 oz. can tomato puree - low or no sodium
28 oz. can crushed tomato - low or no sodium
1 large yellow onion - diced
6 garlic cloves - peeled and diced
3 large carrots - diced
2 bay leaves
1 cup fresh parsley - chopped fine
2 tsp. granulated garlic
¼ cup dry red wine
¼ cup tomato paste
¼ tsp. cinnamon
extra virgin olive oil
sea salt
pepper
The Walnut “Sausage”
1 ½ cups raw walnuts
1 cup cannellini beans - drained and rinsed
2 calabrian chilis
1 tsp. sage
1 tsp. fennel
1 tsp. thyme
½ white pepper
¼ tsp. crushed red pepper
sea salt
extra virgin olive oil
The Final Pasta
17.6 oz mafalde
½ cup cream or unsweetened non-dairy creamer
pecorino romano
Equipment
food processor
Directions
The Sauce
In a large pot over medium heat up three tablespoons of extra virgin olive oil. Add in onion, garlic, and carrots and stir until soft and fragrant - about 4 minutes. Next, add in the red wine to deglaze the pot and pull up any brown crispy bits. Pour in the cans of tomato, and add in the bay leaves, and tomato paste. Stir to check consistency and add water to resemble a broth or soup. It’s ok because the next few hours this will simmer and cook down. Add in salt, pepper, cinnamon, granulated garlic, and parsley. Reduce to heat to low and continue simmer lightly and cook for at least 2 hours and up to 4. If the sauce becomes too thick, add in some more water.
The Walnut “Sausage”
Mix all the ingredients (except the olive oil) in a mixing bowl. Working in 3-4 batches add the ingredients to the food processor. Pulse until walnuts are tiny and the mix has a taken on a dough like consistency. Mix in ¼ cup olive oil and then refrigerate for at least an hour before using.
The Final Pasta
Once you’ve chilled your “sausage” and you sauce has taken on a consistency that you enjoy, it’s time to get rocking on that final dish.
Bring a pot of heavily salted water to a boil.
In a large deep sauté pan, heat up four tablespoons of olive oil. Then using your hands or a teaspoon drop small chunks of the sausage mixture into the pan. Stirring semi-frequently as the sausage begins to brown.
Add your pasta to the boiling water and cook until al dente, ~12 minutes.
Next, ladle in the sauce to your sausage, you want it to just cover the sausage. Then slowly stir in the cream, to create a mostly red, but somewhat pink sauce. Strain and add your pasta to the bolognese - once coated and covered, remove from heat.
Divide into four equal portions and cover with as much pecorino romano as your heart desires.