There’s something magical about radiatore pasta—those delightful little radiator-shaped noodles that cradle sauces and flavors so perfectly. Whether you’re craving quick weeknight dinners, comforting classics, or fresh seasonal creations, these versatile pasta shapes are your ticket to culinary adventure. Get ready to discover 28 mouthwatering recipes that will transform your kitchen into an Italian trattoria and have everyone asking for seconds!
Creamy Mushroom and Spinach Radiatore
Vividly earthy and elegantly comforting, this Creamy Mushroom and Spinach Radiatore transforms humble ingredients into a sophisticated pasta dish that feels both rustic and refined. The ruffled radiatore pasta captures every drop of the luxurious sauce, while the combination of mushrooms and spinach creates layers of texture and flavor that will delight both weeknight cooks and dinner party hosts. Each bite offers a perfect balance of creamy richness and earthy depth, making this dish an instant classic in any home cook’s repertoire.
Ingredients
– 12 ounces radiatore pasta
– 3 tablespoons rich extra virgin olive oil
– 1 pound fresh cremini mushrooms, thinly sliced
– 4 cloves aromatic garlic, minced
– 5 ounces fresh baby spinach leaves
– 1 cup heavy cream
– 1/2 cup freshly grated Parmesan cheese
– 1 teaspoon fine sea salt
– 1/2 teaspoon freshly cracked black pepper
– 2 tablespoons chopped fresh parsley
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the radiatore pasta and cook for 10-12 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat the rich extra virgin olive oil in a large skillet over medium-high heat until shimmering.
4. Add the thinly sliced fresh cremini mushrooms and cook for 6-8 minutes until golden brown and their liquid has evaporated.
5. Stir in the minced aromatic garlic and cook for 1 minute until fragrant but not browned.
6. Add the fresh baby spinach leaves and cook for 2-3 minutes until just wilted, stirring constantly.
7. Pour in the heavy cream and bring to a gentle simmer, then reduce heat to medium-low.
8. Stir in the freshly grated Parmesan cheese until completely melted and the sauce is smooth.
9. Season the sauce with fine sea salt and freshly cracked black pepper, adjusting to your preference.
10. Drain the cooked pasta, reserving 1/2 cup of pasta water.
11. Add the drained pasta to the skillet with the mushroom and spinach sauce.
12. Toss everything together, adding reserved pasta water 1 tablespoon at a time if the sauce needs thinning.
13. Cook for 1-2 minutes until the pasta is well coated and heated through.
14. Remove from heat and stir in the chopped fresh parsley.
15. Serve immediately in warmed bowls.
Zesty and satisfying, the ruffled edges of the radiatore capture the creamy sauce beautifully, while the mushrooms provide an earthy counterpoint to the rich dairy notes. For an elegant presentation, garnish with additional Parmesan shavings and a drizzle of truffle oil, or serve alongside a crisp green salad to cut through the richness.
Radiatore Pasta with Italian Sausage and Peppers
Kindly consider this radiant pasta dish that transforms humble ingredients into a symphony of Italian flavors, where each ridged curve of radiatore pasta captures the robust essence of savory sausage and sweet peppers. This comforting yet sophisticated meal brings together the rustic charm of Italian cooking with elegant presentation possibilities, perfect for both weeknight dinners and entertaining guests. The interplay of textures and vibrant colors creates a dish that delights both the palate and the eyes.
Ingredients
– 1 pound radiatore pasta
– 1 pound sweet Italian sausage, casings removed
– 2 large red bell peppers, thinly sliced
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– ¼ cup rich extra virgin olive oil
– 1 cup dry white wine
– 1 (28-ounce) can crushed San Marzano tomatoes
– ½ cup freshly grated Parmigiano-Reggiano cheese
– ¼ cup chopped fresh basil leaves
– 1 teaspoon coarse sea salt
– ½ teaspoon freshly cracked black pepper
– ¼ teaspoon red pepper flakes
Instructions
1. Bring a large pot of heavily salted water to a rolling boil over high heat.
2. Add radiatore pasta and cook for exactly 10 minutes until al dente, stirring occasionally to prevent sticking.
3. Meanwhile, heat extra virgin olive oil in a large skillet over medium-high heat until shimmering.
4. Add Italian sausage and cook for 6-8 minutes, breaking it into small pieces with a wooden spoon until browned and cooked through.
5. Transfer sausage to a plate using a slotted spoon, leaving rendered fat in the skillet.
6. Add diced onion to the skillet and cook for 4-5 minutes until translucent and lightly golden.
7. Stir in sliced bell peppers and cook for another 6 minutes until softened but still slightly crisp.
8. Add minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
9. Pour in white wine to deglaze the pan, scraping up any browned bits from the bottom.
10. Simmer the wine for 3-4 minutes until reduced by half.
11. Stir in crushed tomatoes, cooked sausage, sea salt, black pepper, and red pepper flakes.
12. Reduce heat to low and simmer the sauce uncovered for 15 minutes to allow flavors to meld.
13. Drain the cooked pasta, reserving ½ cup of pasta water.
14. Add drained pasta to the sauce along with ¼ cup of reserved pasta water.
15. Toss everything together over low heat for 2 minutes until the sauce clings to the pasta ridges.
16. Remove from heat and stir in grated Parmigiano-Reggiano and fresh basil.
The ridged contours of radiatore perfectly cradle the savory sausage and sweet pepper mixture, creating delightful textural contrasts in every bite. For an elegant presentation, garnish with additional basil leaves and a drizzle of high-quality olive oil just before serving. This dish pairs beautifully with a crisp Italian white wine that complements the bright tomato notes and subtle heat from the pepper flakes.
Sun-Dried Tomato and Basil Radiatore
Kindly consider this elegant pasta dish, where sun-dried tomatoes and fresh basil transform humble radiatore into a vibrant, flavor-packed creation perfect for any sophisticated table. Radiant with Mediterranean inspiration, each ruffled piece captures the essence of summer in every delightful bite. This recipe balances rich, concentrated tomato notes with the aromatic freshness of garden basil for a truly memorable meal.
Ingredients
– 12 ounces dried radiatore pasta
– 3 tablespoons rich extra virgin olive oil
– 4 cloves garlic, thinly sliced
– 1 cup oil-packed sun-dried tomatoes, drained and julienned
– 1/2 cup freshly grated Parmesan cheese
– 1/4 cup toasted pine nuts
– 1/2 cup fresh basil leaves, chiffonaded
– 1 teaspoon coarse sea salt
– 1/2 teaspoon freshly cracked black pepper
Instructions
1. Bring a large pot of generously salted water to a rolling boil over high heat.
2. Add the dried radiatore pasta and cook for 10-12 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat rich extra virgin olive oil in a large skillet over medium-low heat until shimmering.
4. Add thinly sliced garlic and sauté for 1-2 minutes until fragrant and lightly golden, being careful not to burn it.
5. Stir in julienned sun-dried tomatoes and cook for 3-4 minutes until they become slightly softened and release their oils.
6. Drain the cooked pasta, reserving 1/2 cup of the starchy pasta water for later use.
7. Transfer the drained radiatore directly into the skillet with the tomato mixture.
8. Toss the pasta with the sauce over low heat for 1 minute, adding reserved pasta water 2 tablespoons at a time until the sauce lightly coats the noodles.
9. Remove the skillet from heat and stir in freshly grated Parmesan cheese until melted and creamy.
10. Fold in toasted pine nuts and chiffonaded fresh basil leaves just until combined.
11. Season with coarse sea salt and freshly cracked black pepper, tossing gently to distribute evenly.
12. Serve immediately while warm, garnishing with additional basil leaves if desired.
A perfect harmony of textures awaits, with the ruffled pasta catching every bit of the rich sauce while toasted pine nuts provide delightful crunch. The sun-dried tomatoes offer concentrated sweetness that contrasts beautifully with the peppery basil and salty Parmesan. Consider serving this radiant dish alongside grilled chicken or as the star of a summer picnic, where its vibrant colors and Mediterranean flavors truly shine.
Chicken Alfredo Radiatore Pasta Bake
Meticulously crafted for comfort yet sophisticated enough for company, this Chicken Alfredo Radiatore Pasta Bake transforms classic Italian-American flavors into a stunning casserole. The unique radiator-shaped pasta captures every drop of creamy sauce, while tender chicken and golden cheese create layers of texture. Perfect for weeknight dinners or casual entertaining, this dish delivers restaurant-quality elegance with home-cooked warmth.
Ingredients
– 1 pound dried radiatore pasta
– 2 tablespoons rich extra virgin olive oil
– 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
– 4 cloves fresh garlic, minced
– 2 cups heavy cream
– 1 cup freshly grated Parmesan cheese
– 1/2 cup unsalted butter
– 1/4 teaspoon freshly grated nutmeg
– 1 teaspoon fine sea salt
– 1/2 teaspoon freshly cracked black pepper
– 2 cups shredded whole milk mozzarella cheese
– 1/4 cup chopped fresh Italian parsley
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with olive oil.
2. Bring a large pot of generously salted water to a rolling boil over high heat.
3. Add the radiatore pasta and cook for exactly 9 minutes until al dente, stirring occasionally to prevent sticking.
4. Drain the pasta thoroughly but do not rinse, preserving the starch that helps the sauce adhere.
5. While pasta cooks, heat olive oil in a large skillet over medium-high heat until shimmering.
6. Add chicken cubes in a single layer and cook undisturbed for 3 minutes to develop golden-brown sear.
7. Flip chicken pieces and continue cooking for 4 more minutes until internal temperature reaches 165°F.
8. Transfer cooked chicken to a clean plate, leaving any rendered juices in the skillet.
9. Reduce heat to medium and add butter to the same skillet, swirling until melted and foamy.
10. Add minced garlic and sauté for 45 seconds until fragrant but not browned.
11. Pour in heavy cream and bring to a gentle simmer, stirring constantly with a wooden spoon.
12. Gradually whisk in Parmesan cheese until completely melted and sauce thickens slightly.
13. Stir in nutmeg, sea salt, and black pepper, then remove from heat.
14. Combine drained pasta, cooked chicken, and Alfredo sauce in the prepared baking dish, folding gently to coat evenly.
15. Sprinkle mozzarella cheese evenly over the top, creating a complete layer.
16. Bake uncovered for 20-25 minutes until cheese is golden and bubbly around the edges.
17. Remove from oven and let rest for 5 minutes to allow the sauce to set properly.
18. Garnish with fresh parsley just before serving. Radiant with golden cheese and flecked with emerald parsley, this bake offers contrasting textures from the tender chicken to the pasta’s delightful ridges. The rich, nutmeg-kissed Alfredo clings beautifully to each radiatore curl, while the bubbly mozzarella crown provides satisfying stretch with every scoop.
Radiatore with Roasted Red Pepper Pesto
Oftentimes, the most memorable pasta dishes emerge from the harmonious marriage of unconventional shapes with vibrant, seasonal sauces. Radiatori, with their delightful ruffled edges and remarkable sauce-trapping capabilities, provide the perfect canvas for this rich roasted red pepper pesto. This elegant preparation transforms simple ingredients into a sophisticated weeknight meal that feels both comforting and refined.
Ingredients
– 12 ounces dried radiatori pasta
– 3 large red bell peppers, roasted and peeled
– ½ cup toasted pine nuts
– ½ cup freshly grated Parmigiano-Reggiano cheese
– 2 cloves fresh garlic, minced
– ⅓ cup rich extra virgin olive oil
– 1 tablespoon freshly squeezed lemon juice
– ½ teaspoon fine sea salt
– ¼ teaspoon freshly cracked black pepper
– Fresh basil leaves for garnish
Instructions
1. Preheat your oven to 450°F and line a baking sheet with parchment paper.
2. Place whole red bell peppers on the prepared baking sheet and roast for 25-30 minutes until the skins are completely blackened and blistered.
3. Transfer the roasted peppers to a bowl and cover tightly with plastic wrap, allowing them to steam for 15 minutes—this crucial step makes peeling effortless.
4. While peppers steam, bring a large pot of generously salted water to a rolling boil over high heat.
5. Carefully peel the blackened skins from the peppers, remove stems and seeds, then pat them dry with paper towels to prevent a watery pesto.
6. Add radiatori pasta to the boiling water and cook for exactly 9-10 minutes until al dente, stirring occasionally to prevent sticking.
7. Combine the peeled peppers, toasted pine nuts, minced garlic, Parmigiano-Reggiano, lemon juice, salt, and pepper in a food processor.
8. Pulse the mixture 5-6 times until coarsely chopped, then slowly drizzle in the extra virgin olive oil while processing continuously until a smooth, vibrant pesto forms.
9. Reserve ½ cup of the starchy pasta water before draining the cooked radiatori.
10. Return the drained pasta to the warm pot and immediately toss with the roasted red pepper pesto, adding reserved pasta water 2 tablespoons at a time until the sauce reaches your desired consistency.
11. Divide the pasta among warmed bowls and garnish generously with fresh basil leaves.
Keeping its delightful texture in mind, the radiatori’s ruffled edges beautifully capture every bit of the smoky, sweet pesto. The roasted peppers impart a subtle charred complexity that balances beautifully with the nutty pine nuts and sharp Parmigiano-Reggiano. For an elegant presentation, consider serving this vibrant dish alongside grilled shrimp or as part of a Mediterranean-inspired buffet.
Cheesy Baked Radiatore with Broccoli
Few pasta dishes achieve the perfect balance of rustic comfort and sophisticated flavor quite like this baked creation. Featuring the charming spiral shape of radiatore that captures every bit of creamy sauce, this dish transforms simple ingredients into an elegant weeknight masterpiece. Fresh broccoli florets add vibrant color and delightful texture, making each bite a celebration of contrasting elements.
Ingredients
– 12 ounces dried radiatore pasta
– 1 pound fresh broccoli florets
– 3 tablespoons rich extra virgin olive oil
– 4 cloves aromatic garlic, minced
– 3 cups whole milk, warmed
– 4 tablespoons unsalted European-style butter
– 1/4 cup all-purpose flour
– 8 ounces sharp white cheddar cheese, freshly grated
– 4 ounces Parmesan cheese, finely grated
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
– 1/4 teaspoon freshly grated nutmeg
– 1 cup panko breadcrumbs
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with olive oil.
2. Bring a large pot of salted water to a rolling boil and cook the radiatore pasta for 8 minutes until al dente, then drain thoroughly.
3. While pasta cooks, steam the broccoli florets over boiling water for 4 minutes until bright green and tender-crisp, then immediately transfer to an ice bath to preserve their vibrant color.
4. Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat and sauté the minced garlic for 1 minute until fragrant but not browned.
5. Add the butter to the Dutch oven and whisk in the flour, cooking for 2 minutes until the mixture turns pale golden and smells nutty.
6. Gradually pour in the warmed milk while whisking constantly to prevent lumps from forming.
7. Continue cooking the sauce for 5-6 minutes, stirring frequently, until it thickens enough to coat the back of a spoon.
8. Remove the sauce from heat and stir in the grated white cheddar, half of the Parmesan, kosher salt, black pepper, and nutmeg until the cheese completely melts.
9. Gently fold the cooked pasta and blanched broccoli into the cheese sauce until evenly coated.
10. Transfer the mixture to the prepared baking dish and spread into an even layer.
11. In a small bowl, combine the panko breadcrumbs with the remaining Parmesan and remaining tablespoon of olive oil.
12. Sprinkle the breadcrumb mixture evenly over the pasta surface.
13. Bake for 25-30 minutes until the sauce is bubbling around the edges and the topping turns deep golden brown.
14. Let the baked pasta rest for 10 minutes before serving to allow the sauce to set properly.
Our baked radiatore emerges from the oven with a satisfyingly crisp golden crust that gives way to tender pasta spirals and vibrant broccoli nestled in velvety cheese sauce. The sharp cheddar provides a bold foundation while the nutmeg adds subtle warmth that complements the garlic-infused undertones. For an elegant presentation, serve individual portions in shallow bowls garnished with extra Parmesan shavings and a drizzle of truffle oil to elevate this comforting classic.
Lemon Garlic Shrimp Radiatore
Luminous with citrus brightness and aromatic garlic notes, this Lemon Garlic Shrimp Radiatore transforms simple weeknight ingredients into an elegant pasta dish that feels both comforting and sophisticated. The whimsical spiral shape of radiatore pasta captures every drop of the vibrant lemon-garlic sauce, creating a delightful textural experience in every bite. Perfect for busy evenings when you crave restaurant-quality flavor without the fuss, this recipe comes together in under thirty minutes yet delivers impressive depth and complexity.
Ingredients
- 8 ounces dried radiatore pasta
- 1 pound fresh large shrimp, peeled and deveined
- 3 tablespoons rich extra virgin olive oil
- 4 cloves aromatic garlic, thinly sliced
- 1 fresh lemon, zested and juiced
- 1/4 cup dry white wine
- 2 tablespoons cold unsalted butter, cubed
- 1/4 cup freshly chopped Italian parsley
- 1/2 teaspoon coarse sea salt
- 1/4 teaspoon freshly cracked black pepper
- 1/4 teaspoon red pepper flakes
Instructions
- Bring a large pot of generously salted water to a rolling boil over high heat.
- Add 8 ounces dried radiatore pasta to the boiling water and cook for 10-12 minutes until al dente, stirring occasionally to prevent sticking.
- While pasta cooks, pat 1 pound fresh large shrimp completely dry with paper towels and season evenly with 1/2 teaspoon coarse sea salt and 1/4 teaspoon freshly cracked black pepper.
- Heat 2 tablespoons rich extra virgin olive oil in a large skillet over medium-high heat until shimmering but not smoking.
- Arrange shrimp in a single layer and sear for 2 minutes per side until they turn pink and develop a golden crust.
- Transfer cooked shrimp to a clean plate, leaving any accumulated juices in the skillet.
- Reduce heat to medium-low and add remaining 1 tablespoon rich extra virgin olive oil to the same skillet.
- Sauté 4 cloves aromatic garlic, thinly sliced, for 45-60 seconds until fragrant but not browned.
- Deglaze the pan with 1/4 cup dry white wine, scraping up any browned bits from the bottom, and simmer for 2 minutes until reduced by half.
- Whisk in the juice and zest of 1 fresh lemon along with 1/4 teaspoon red pepper flakes.
- Remove skillet from heat and whisk in 2 tablespoons cold unsalted butter, cubed, one piece at a time, until the sauce becomes glossy and emulsified.
- Drain the cooked radiatore pasta, reserving 1/2 cup of the starchy pasta water.
- Return the skillet with sauce to low heat and add the drained pasta along with the cooked shrimp.
- Toss everything together, adding reserved pasta water 2 tablespoons at a time until the sauce coats the pasta beautifully.
- Fold in 1/4 cup freshly chopped Italian parsley just before serving.
Generously twirled radiatore captures the bright lemon-garlic sauce in its spiral grooves, while the plump shrimp provide satisfying bursts of briny sweetness. The subtle heat from red pepper flakes lingers pleasantly on the palate, making this dish equally suited for casual family dinners or impromptu entertaining. For an elegant presentation, garnish with additional lemon zest and serve alongside crusty bread to soak up every last drop of the vibrant sauce.
Pesto Radiatore with Cherry Tomatoes
Unfolding like a culinary masterpiece, this pesto radiatore with cherry tomatoes transforms simple ingredients into an elegant pasta dish that celebrates the vibrant flavors of late summer. The ruffled radiatore pasta captures every drop of the fragrant basil pesto, while the burst cherry tomatoes add bright acidity and jewel-like color to each satisfying bite.
Ingredients
– 12 ounces radiatore pasta
– 1/3 cup rich extra virgin olive oil
– 2 cups fresh sweet basil leaves
– 1/2 cup freshly grated Parmesan cheese
– 1/4 cup toasted pine nuts
– 2 cloves aromatic garlic
– 1 pint ripe cherry tomatoes
– 1 teaspoon flaky sea salt
– 1/2 teaspoon freshly cracked black pepper
Instructions
1. Bring a large pot of generously salted water to a rolling boil over high heat.
2. Add the radiatore pasta to the boiling water and cook for exactly 9 minutes, stirring occasionally to prevent sticking.
3. While pasta cooks, combine fresh sweet basil leaves, toasted pine nuts, aromatic garlic, and rich extra virgin olive oil in a food processor.
4. Pulse the mixture for 15 seconds, scrape down the sides, then process for another 30 seconds until a coarse paste forms.
5. Transfer the pesto to a medium bowl and stir in freshly grated Parmesan cheese until fully incorporated.
6. Heat a large skillet over medium-high heat and add the remaining olive oil until it shimmers.
7. Add the ripe cherry tomatoes to the hot skillet and cook for 3-4 minutes until their skins begin to blister and split.
8. Reserve 1/2 cup of pasta water before draining the cooked radiatore pasta.
9. Immediately transfer the hot drained pasta to the skillet with the cherry tomatoes.
10. Pour the prepared pesto over the pasta and toss vigorously, adding reserved pasta water 2 tablespoons at a time until the sauce coats each piece evenly.
11. Season with flaky sea salt and freshly cracked black pepper, tossing once more to distribute.
12. Serve immediately while the pasta is still steaming hot.
Creating the perfect al dente texture, the radiatore’s ridges cradle the vibrant pesto while the burst tomatoes release their sweet juices into every nook. Consider garnishing with additional Parmesan shavings and a drizzle of olive oil for an extra layer of richness that complements the herbaceous notes beautifully.
Radiatore with Vodka Sauce and Grilled Chicken
Beyond the ordinary weeknight pasta lies this sophisticated twist on Italian-American comfort. Radiatori’s whimsical shape captures every drop of the velvety vodka sauce, while grilled chicken adds substantial protein. This dish transforms simple ingredients into an elegant dinner worthy of weekend entertaining or impressive weeknight meals.
Ingredients
– 1 pound radiatori pasta
– 2 boneless, skinless chicken breasts
– 2 tablespoons rich extra-virgin olive oil
– 3 cloves fresh garlic, minced
– 1/2 cup premium vodka
– 1 cup heavy cream
– 1 (28-ounce) can San Marzano tomatoes, crushed
– 1/4 cup freshly grated Parmesan cheese
– 1/4 cup fresh basil leaves, torn
– 1 teaspoon fine sea salt
– 1/2 teaspoon crushed red pepper flakes
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Season chicken breasts generously with 1/2 teaspoon sea salt on both sides.
3. Heat 1 tablespoon olive oil in a grill pan over medium-high heat until shimmering.
4. Grill chicken for 6-7 minutes per side until internal temperature reaches 165°F and exterior develops golden grill marks.
5. Transfer chicken to a cutting board and let rest for 5 minutes to retain juices.
6. Add radiatori to boiling water and cook for 10-12 minutes until al dente, stirring occasionally.
7. Meanwhile, heat remaining olive oil in a large skillet over medium heat.
8. Sauté minced garlic for 1 minute until fragrant but not browned.
9. Pour in vodka carefully and simmer for 2 minutes to cook off alcohol while scraping up browned bits.
10. Add crushed tomatoes, cream, and red pepper flakes, stirring to combine.
11. Simmer sauce uncovered for 8-10 minutes until slightly thickened, stirring occasionally.
12. Drain pasta, reserving 1/2 cup starchy cooking water.
13. Thinly slice rested chicken against the grain into 1/2-inch strips.
14. Toss drained radiatori with vodka sauce, adding reserved pasta water as needed to achieve clinging consistency.
15. Fold in chicken strips and Parmesan cheese until evenly distributed.
16. Garnish with torn basil leaves just before serving. The radiatori’s ruffled edges cradle the creamy tomato sauce beautifully, while the grilled chicken adds smoky depth to each bite. For an elegant presentation, serve in shallow bowls with extra Parmesan and a drizzle of high-quality olive oil.
Spicy Chorizo Radiatore Pasta
Warm autumn evenings call for dishes that comfort both body and soul, and this vibrant Spicy Chorizo Radiatore Pasta delivers exactly that. With its ruffled edges perfectly capturing the robust sauce, each bite offers a symphony of smoky, spicy, and savory notes that dance across the palate. This dish transforms simple ingredients into an elegant weeknight masterpiece worthy of any dinner party.
Ingredients
– 12 ounces radiatore pasta
– 2 tablespoons rich extra virgin olive oil
– 8 ounces spicy Spanish chorizo, casing removed and crumbled
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 1/2 teaspoon crushed red pepper flakes
– 1 (28-ounce) can San Marzano tomatoes, crushed by hand
– 1/2 cup dry white wine
– 1/4 cup fresh parsley, chopped
– 1/2 cup grated Pecorino Romano cheese
– Kosher salt to season
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add radiatore pasta and cook for 10-12 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat extra virgin olive oil in a large skillet over medium-high heat until shimmering.
4. Add crumbled chorizo and cook for 5-7 minutes until browned and crispy, breaking it apart with a wooden spoon.
5. Transfer chorizo to a plate using a slotted spoon, leaving rendered fat in the skillet.
6. Add diced onion to the skillet and sauté for 4-5 minutes until translucent and fragrant.
7. Stir in minced garlic and crushed red pepper flakes, cooking for 1 minute until aromatic.
8. Pour in dry white wine, scraping up any browned bits from the bottom of the skillet.
9. Simmer wine for 2-3 minutes until reduced by half.
10. Add hand-crushed San Marzano tomatoes and bring to a gentle bubble.
11. Reduce heat to low and simmer sauce for 15 minutes until slightly thickened.
12. Return cooked chorizo to the skillet and stir to combine.
13. Drain cooked pasta, reserving 1/2 cup pasta water.
14. Add drained pasta to the sauce along with 1/4 cup reserved pasta water.
15. Toss continuously for 2 minutes until sauce coats every ridge of the pasta.
16. Remove from heat and stir in chopped parsley and grated Pecorino Romano.
17. Season with kosher salt as needed. Our radiatore pasta showcases its brilliant design, each ruffled edge cradling the smoky chorizo and vibrant tomato sauce. The slight heat from red pepper flakes builds gradually, while the salty Pecorino Romano provides the perfect finishing touch to this deeply satisfying dish.
Radiatore Mac and Cheese with Crisped Pancetta
There’s something uniquely comforting about pasta that captures every bit of sauce in its clever crevices, and radiatore’s radiator-like shape makes it the perfect vehicle for this luxurious mac and cheese. This version elevates the classic with crisped pancetta that adds smoky depth and textural contrast to the velvety cheese sauce. The result is a dish that feels both nostalgic and sophisticated, perfect for cozy dinners or elegant gatherings.
Ingredients
– 8 ounces dried radiatore pasta
– 4 ounces thick-cut pancetta, diced into ¼-inch cubes
– 3 tablespoons unsalted European-style butter
– 3 tablespoons all-purpose flour
– 2 cups whole milk, warmed to 110°F
– 8 ounces sharp white cheddar cheese, freshly grated
– 4 ounces Gruyère cheese, freshly grated
– ½ teaspoon freshly grated nutmeg
– ½ teaspoon Dijon mustard
– ¼ teaspoon cayenne pepper
– ½ cup panko breadcrumbs
– 2 tablespoons chopped fresh parsley
Instructions
1. Preheat your oven to 375°F and bring a large pot of salted water to a rolling boil.
2. Cook the radiatore pasta for exactly 9 minutes until al dente, then drain thoroughly without rinsing to help the sauce cling better.
3. While pasta cooks, place pancetta in a cold skillet and cook over medium heat for 8-10 minutes until crispy and golden brown, stirring occasionally.
4. Remove pancetta with a slotted spoon and drain on paper towels, reserving 1 tablespoon of the rendered fat.
5. In a heavy-bottomed saucepan, melt butter with the reserved pancetta fat over medium heat.
6. Whisk in flour and cook for exactly 2 minutes until the mixture turns light golden brown and smells nutty.
7. Gradually whisk in warmed milk until the sauce is completely smooth and begins to thicken, about 3-4 minutes.
8. Reduce heat to low and stir in both grated cheeses until fully melted and the sauce is velvety smooth.
9. Whisk in nutmeg, Dijon mustard, and cayenne pepper until fully incorporated.
10. Combine the cooked pasta, cheese sauce, and crisped pancetta in a large mixing bowl.
11. Transfer the mixture to a buttered 2-quart baking dish and sprinkle evenly with panko breadcrumbs.
12. Bake for 20-25 minutes until the topping is golden brown and the sauce is bubbling around the edges.
13. Let rest for 5 minutes before sprinkling with fresh parsley and serving.
Rich with the nutty complexity of Gruyère and the sharp tang of white cheddar, this mac and cheese achieves perfect harmony between creamy indulgence and crispy texture. The radiatore’s unique shape traps pockets of sauce in every bite, while the pancetta provides savory counterpoints throughout. Consider serving it alongside a crisp arugula salad dressed with lemon vinaigrette to cut through the richness, or as the star of your next holiday table.
Mediterranean Radiatore Salad with Olive Oil and Feta
Capturing the vibrant essence of coastal cuisine, this Mediterranean radiatore salad brings together sun-drenched flavors in an elegant composition. Crafted with ruffled pasta that cradles each ingredient, it celebrates the simplicity of quality components harmonized with rich olive oil and briny feta. Consider it your passport to a leisurely al fresco lunch, where every bite transports you to seaside villages and olive groves.
Ingredients
– 8 ounces radiatore pasta
– 3 tablespoons rich extra-virgin olive oil
– 1 cup cherry tomatoes, halved
– 1/2 cup kalamata olives, pitted
– 4 ounces creamy feta cheese, crumbled
– 1/4 cup fresh parsley, chopped
– 2 tablespoons fresh lemon juice
– 1 teaspoon dried oregano
– 1/2 teaspoon fine sea salt
– 1/4 teaspoon freshly cracked black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the radiatore pasta and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain the pasta thoroughly in a colander, then immediately transfer to a large mixing bowl.
4. Drizzle the warm pasta with rich extra-virgin olive oil, tossing gently to coat each piece evenly—this prevents clumping and helps the pasta absorb flavors.
5. Add the halved cherry tomatoes, pitted kalamata olives, and crumbled feta cheese to the bowl.
6. Sprinkle in the chopped fresh parsley, dried oregano, fine sea salt, and freshly cracked black pepper.
7. Squeeze fresh lemon juice over the salad, then toss all ingredients together until well combined.
8. Let the salad rest at room temperature for 15 minutes to allow the flavors to meld, stirring once halfway through.
9. Taste and adjust seasoning if necessary before serving.
The textured ridges of radiatore perfectly capture the bright lemon dressing and creamy feta, creating a delightful contrast with the juicy tomatoes and briny olives. This salad shines when served alongside grilled fish or stuffed into pita pockets for a portable lunch, its flavors deepening beautifully if made a few hours ahead.
Hearty Beef and Tomato Radiatore Stew
Zestfully embracing the crisp autumn air, this comforting stew transforms humble ingredients into a symphony of deep, layered flavors. Radiatori pasta, with its whimsical radiator-like shape, captures the rich tomato-beef broth in every delightful crevice, creating a dish that warms both kitchen and soul. Perfect for cozy evenings, this stew balances heartiness with elegance in every spoonful.
Ingredients
– 1.5 pounds chuck roast, cut into 1-inch cubes
– 2 tablespoons rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 2 cups crushed San Marzano tomatoes
– 4 cups robust beef broth
– 1 tablespoon fresh thyme leaves
– 1 bay leaf
– 8 ounces radiatore pasta
– 1 teaspoon coarse sea salt
– ½ teaspoon freshly cracked black pepper
Instructions
1. Pat the beef cubes completely dry with paper towels to ensure proper browning.
2. Heat the extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering.
3. Sear the beef cubes in a single layer for 3-4 minutes per side until deeply browned, working in batches to avoid overcrowding.
4. Add the diced onion and cook for 5 minutes until translucent and fragrant.
5. Stir in the minced garlic and cook for 1 minute until aromatic but not browned.
6. Pour in the crushed tomatoes and beef broth, scraping any browned bits from the bottom of the pot.
7. Add the fresh thyme, bay leaf, sea salt, and black pepper, then bring to a gentle boil.
8. Reduce heat to low, cover, and simmer for 1 hour and 45 minutes until the beef is fork-tender.
9. Stir in the radiatore pasta and cook uncovered for 12 minutes until al dente, stirring occasionally to prevent sticking.
10. Remove from heat and discard the bay leaf before serving.
Ultimately, the finished stew presents a beautiful marriage of textures—tender beef that falls apart at the slightest pressure, perfectly cooked pasta that maintains its delightful shape, and a velvety tomato broth that coats every element. The radiatore’s unique ridges capture the rich sauce magnificently, making each bite a complex experience of savory depth and comforting warmth. For an elegant presentation, serve in shallow bowls garnished with fresh thyme sprigs and a drizzle of quality olive oil.
Conclusion
Ultimately, this collection of 28 radiatore pasta recipes offers endless inspiration for your kitchen adventures. We hope you’ll whip up a few of these delightful dishes, share which ones become your family favorites in the comments below, and pin this article to your Pinterest boards to spread the pasta love!
