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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.

Ingredients

Scale

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

Find it online: https://tastybynova.com/tuscan-radiatore-recipe/