Maltagliati with Tomatoes, Porcini Mushrooms and Shrimp Recipe

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9 votes | 12377 views

Ok, today a very flavorful recipe!! Maltagliati means "badly cut" pasta
due to their irregular shape!

I love Porcini mushrooms and they are abundant in Europe markets during the Summer and Fall.

Prep time:
Cook time:


Cost per recipe $1.12 view details


We start with fresh porcini mushrooms from a local market here in Roma. Dice and separate tops from stems.
Place the tops in a pan with a little extra-virgin olive oil, over med-low heat.
Add a clove of garlic
and fresh cut tomatoes.
Add white wine and simmer.
Add the stems.
After preparing pasta then slice diagonally into the particular pasta shape.
Cook pasta separately in salted boiling water. Then add pasta to the mushrooms and tomatoes.
Add shrimps
Add fish stock.
Simmer until shrimp is cooked.
See you next time!
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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 172g
Calories 59  
Calories from Fat 3 5%
Total Fat 0.39g 0%
Saturated Fat 0.06g 0%
Trans Fat 0.0g  
Cholesterol 9mg 3%
Sodium 18mg 1%
Potassium 370mg 11%
Total Carbs 7.0g 2%
Dietary Fiber 1.7g 6%
Sugars 3.8g 3%
Protein 2.59g 4%



  • Frank Fariello
    June 25, 2010
    The combination of tomatoes, shrimp and porcini is marvellous. Thanks for sharing this!

    By the way, if you input the hyperlink in the 'useful links' field, people will be able to click on it and go directly to your blog....
    I've cooked/tasted this recipe!
    1 person likes this review
    • John Spottiswood
      September 13, 2010
      I made this tonight and thought it was delicious! Given available time and resources, I made a few substitutes that kept this from being as delicious as I'm sure it would be if Fabio made it in Rome. Here's what I did. I substituted 11 oz of packaged Rotini for the fresh Maltagliata (biggest sin). I also reconstituted a package (about 1oz) of dried Italian wild mushrooms. I used about 1/2 cup of wine, and a cup of fish stock I made using Dashi (Japanese fish stock granules that are sold in Asian grocery stores). I used about 2 Tbsp EVOO, 6 roma tomaotes, 2 large cloves of garlic, and about 1 pound of shrimp. I also added a healthy amount of kosher salt and pepper, and served with freshly grated parmesan. It was a great pasta which our kids all loved too. While it would certainly have been better with the freshly made Maltagliata, don't let that stop you if you dont want to break out the pasta machine. It's still quite tasty with dried pasta! Thanks for posting, Fabio!
      I've cooked/tasted this recipe!
      • Bebe Reeves
        September 15, 2010
        I add fresh basil since this is the time of the year for harvesting it
        I've cooked/tasted this recipe!
        This is a variation
        • A.L. Wiebe
          December 3, 2010
          This looks very delicious and easy to prepare. Thanks for posting.
          I've cooked/tasted this recipe!
          • Tamara Daugherty
            May 3, 2011
            Simply delicious, Fabio! And so thankful that in this we have permission to use "badly cut" pasta! I am still perfecting mine!
            I've cooked/tasted this recipe!


            • Cheryl C
              September 19, 2010

              what about the fish stock--it wasn't on the ingredients list
              • Lisa Faley
                September 14, 2010
                Can I ask why the stems go in after the mushroom tops?
                • John Spottiswood
                  September 11, 2010
                  This recipe looks fantastic, Fabio! I'm adding to my recipe box "try soon" folder and will be giving this a shot soon!

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