Tuscan Radiatore Recipe

Introduction

This Tuscan Radiatore pasta is a creamy, flavorful dish that combines sun-dried tomatoes, fresh spinach, and Parmesan cheese in a rich, savory sauce. It’s perfect for a comforting weeknight meal that feels a little special.

Ingredients

• 8 ounces radiatore pasta
• ¼ cup (½ stick / 57 g) unsalted butter
• ¼ cup (40 g) shallot, finely diced
• ¼ cup (about 4 whole) sun-dried tomatoes, softened in hot water and chopped
• 1 teaspoon garlic, minced
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 ½ cups (357 g) heavy cream
• 1 ½ cups (245 g) whole milk
• 1 cup (30 g) fresh spinach
• 1 cup (100 g) Parmesan cheese, grated, plus more for garnish
• 1 cup (149 g) cherry tomatoes, halved
• Fresh parsley, chopped, for garnish

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Add the radiatore pasta and cook according to package instructions until al dente. Drain and set aside.
2. Step 2: In a large skillet over medium heat, melt the butter. Add the diced shallots and chopped sun-dried tomatoes. Cook, stirring frequently, until the shallots are softened and translucent, about 3-5 minutes.
3. Step 3: Add the minced garlic to the skillet and cook for 1 more minute until fragrant.
4. Step 4: Stir in the tomato paste, dried oregano, paprika, garlic powder, kosher salt, and black pepper. Cook, stirring constantly, for 1 minute to blend the flavors.
5. Step 5: Pour in the heavy cream and whole milk. Stir well to combine and bring the mixture to a gentle simmer.
6. Step 6: Add the fresh spinach, grated Parmesan cheese, and halved cherry tomatoes. Stir to combine, then reduce heat to low. Simmer for 8-10 minutes, stirring occasionally, until the cheese melts and the spinach wilts.
7. Step 7: Add the cooked radiatore pasta to the skillet. Toss gently to coat the pasta thoroughly with the creamy sauce.
8. Step 8: Serve the pasta warm, garnished with extra Parmesan cheese and chopped fresh parsley for a bright, fresh finish.

Tips & Variations

• Use chicken or vegetable broth instead of milk for a lighter sauce with added depth.
• Add red pepper flakes for a subtle spicy kick.
• Substitute sun-dried tomatoes with roasted red peppers if you prefer a milder sweetness.
• For a vegetarian version, ensure your Parmesan cheese is suitable or use a plant-based alternative.

Storage

Store leftover Tuscan Radiatore in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk or cream to loosen the sauce if it becomes too thick.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, any short pasta like rotini, penne, or fusilli will work well as they hold the creamy sauce nicely.

Is this recipe suitable for freezing?

The sauce contains dairy, so freezing is possible but may affect texture slightly. Freeze in airtight containers for up to 1 month and thaw overnight in the refrigerator before reheating gently.

Tuscan Radiatore Recipe

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4.5 from 91 reviews

Tuscan Radiatore is a creamy, flavorful pasta dish featuring radiatore pasta tossed in a rich sauce made with sun-dried tomatoes, garlic, tomato paste, heavy cream, spinach, and parmesan cheese. This comforting meal blends bold Italian spices and fresh ingredients for a delicious, satisfying dinner perfect for any occasion.

• Author: nova
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pasta

• 8 ounces radiatore pasta

Sauce

• ¼ cup (½ stick / 57 g) unsalted butter
• ¼ cup (40 g) shallot, finely diced
• ¼ cup (about 4 whole) sun-dried tomatoes, softened in hot water, chopped
• 1 teaspoon garlic, minced
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 ½ cups (357 g) heavy cream
• 1 ½ cups (245 g) whole milk
• 1 cup (30 g) fresh spinach
• 1 cup (100 g) parmesan cheese, grated, plus more for garnish
• 1 cup (149 g) cherry tomatoes, halved
• Fresh parsley, chopped, for garnish

Instructions

1. Cook Pasta: Bring a large pot of salted water to a boil. Add the radiatore pasta and cook according to the package instructions until al dente. Drain the pasta and set it aside.
2. Melt Butter and Cook Aromatics: In a large skillet over medium heat, melt the unsalted butter. Add the finely diced shallots and chopped sun-dried tomatoes. Cook, stirring frequently, for 3-5 minutes until the shallots become soft and translucent.
3. Add Garlic: Stir in the minced garlic and cook for an additional 1 minute to release its aroma.
4. Add Spices and Tomato Paste: Incorporate the tomato paste, dried oregano, paprika, garlic powder, kosher salt, and black pepper into the skillet. Cook, stirring constantly, for about 1 minute to blend the flavors.
5. Add Cream and Milk: Pour in the heavy cream and whole milk. Stir well to combine and bring the mixture to a gentle simmer over medium heat.
6. Add Vegetables and Cheese: Add the fresh spinach, grated parmesan cheese, and halved cherry tomatoes to the skillet. Stir to combine them into the sauce. Reduce heat to low and let it simmer for 8-10 minutes, stirring occasionally, until the cheese melts and the spinach wilts.
7. Combine Pasta and Sauce: Add the cooked radiatore pasta into the skillet with the sauce. Toss gently to coat the pasta evenly with the creamy sauce.
8. Serve: Serve the Tuscan Radiatore warm, garnished with additional grated parmesan cheese and chopped fresh parsley for brightness and extra flavor.

Notes

• Use whole milk and heavy cream for a rich, creamy sauce; you can substitute half-and-half for a lighter option.
• Soften sun-dried tomatoes in hot water to ease chopping and enhance their texture.
• Cook pasta just until al dente as it will continue to soften slightly when combined with the sauce.
• This dish pairs well with a crisp green salad or crusty Italian bread.
• Adjust seasoning with more salt or pepper to taste before serving.
• For a vegetarian version, ensure the parmesan cheese is vegetarian-friendly or omit it.

Keywords: Tuscan radiatore, creamy pasta, sun-dried tomato pasta, Italian pasta recipe, spinach pasta, parmesan pasta recipe