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This Radiatore Pasta in Creamy Sauce has been my go to recipe for years. I fell in love with these little radiator shaped pasta pieces during a trip to Italy and now I can't imagine making this sauce with anything else. The way the ridges catch every drop of the velvety sauce creates pure magic in every bite.
What Makes This Recipe Special
The beauty of this dish lies in its simplicity and flexibility. Some nights I serve it as is letting the creamy sauce shine. Other times I'll add meatballs or roasted chicken when we need something heartier. The combination of nutty Parmesan garlic and a tiny splash of vodka creates this incredible depth of flavor that keeps everyone coming back for seconds.
What You'll Need
- Radiatore Pasta: These little beauties take about 10 minutes to cook to perfection.
- Olive Oil: Use the good stuff it makes a difference.
- Onion: Chop it nice and fine it melts into the sauce.
- Garlic: Fresh minced garlic nothing from a jar.
- Tomato Paste: Just a touch for richness and color.
- Heavy Cream: This is what makes everything silky smooth.
- Parmesan Cheese: Grate it fresh trust me on this one.
- Vodka: Don't worry the alcohol cooks off leaving amazing flavor.
- Spices: My blend of salt dried basil and a pinch of red pepper flakes.
Let's Cook Together
- Start With the Pasta
- Get your water boiling with plenty of salt it should taste like the sea then cook your radiatore until they're just tender.
- Create the Base
- While the pasta cooks get your onions going in olive oil until they're soft and sweet about 5 minutes does it.
- Build the Flavors
- Add your tomato paste garlic and seasonings let them get fragrant and happy together.
- Time for Vodka
- Pour in just a splash of vodka let it sizzle for a minute this is where the magic happens.
- Make it Creamy
- Now in goes the cream let it bubble gently then stir in that gorgeous Parmesan until it melts.
- Bring it All Together
- Toss your pasta with this heavenly sauce adding a bit of pasta water if needed until everything is perfectly coated.
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My Best Kitchen Tips
Don't be shy with the pasta water salt it's your chance to season the pasta from within. Keep an eye on those onions and garlic they can go from perfect to burnt in seconds. I always save a cup of pasta water before draining you never know when you'll need it to loosen up the sauce.
Mix It Up
Sometimes I'll use fusilli when I can't find radiatore they work almost as well. My vegan friend makes this with coconut cream and nutritional yeast says it's amazing. On indulgent nights I crisp up some bacon to crumble on top pure heaven.
Keeping it Fresh
This pasta keeps beautifully in the fridge for about 4 days. When you're ready for leftovers warm them gently with a splash of cream or milk to bring back that silky texture. The microwave works too just give it a good stir halfway through.
Complete Your Meal
We love this pasta with crusty bread to soak up every last drop of sauce. A simple green salad on the side cuts through the richness perfectly. When company's coming I'll add some stuffed chicken breasts or tender pork chops to make it extra special.
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Frequently Asked Questions
- → Why use radiatore pasta?
- Radiatore's ruffled shape and ridges are perfect for catching and holding sauce. Each bite gets plenty of the creamy sauce in its crevices.
- → Is the vodka necessary?
- While optional, vodka helps release flavors in the tomatoes that are only alcohol-soluble. It cooks off completely, leaving just the enhanced flavor.
- → Why save pasta water?
- The starchy pasta water helps thin the sauce while maintaining its creamy texture. It's better than using plain water.
- → How do I prevent mushy pasta?
- Cook the pasta al dente since it will continue cooking slightly in the hot sauce. This maintains the perfect texture.
- → Can I make this ahead?
- Best served fresh, but leftovers keep up to 4 days in the fridge. Reheat gently with a splash of cream or pasta water to restore creaminess.