Description
This Radiatore Pasta in Creamy Sauce recipe offers a luscious, comforting dish featuring ridged radiatore pasta coated in a rich garlic parmesan cream sauce. Perfect for a quick weeknight meal or a cozy dinner, the sauce is enriched with butter, heavy cream, and freshly grated Parmesan cheese, garnished with fresh parsley and optional red pepper flakes for a subtle kick.
Ingredients
Scale
Pasta
- 12 oz radiatore pasta
Sauce
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon black pepper
- Salt, to taste
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/2 cup reserved pasta water
Garnish
- 1 tablespoon chopped fresh parsley
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the radiatore pasta according to the package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain the pasta and set it aside.
- Prepare the Sauce: In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 to 2 minutes until fragrant but not browned. Pour in the heavy cream and bring the mixture to a gentle simmer. Stir in the grated Parmesan cheese and black pepper, allowing the sauce to thicken slightly over about 3 to 4 minutes. Add a splash of the reserved pasta water to adjust the sauce to your preferred consistency.
- Combine Pasta and Sauce: Add the cooked radiatore pasta into the skillet with the creamy sauce and toss well to coat every bite evenly. Let it simmer together for another 1 to 2 minutes to marry the flavors. Taste and season with salt as needed.
- Serve and Garnish: Serve the pasta warm, garnished with freshly chopped parsley and a pinch of crushed red pepper flakes if you like a little heat.
Notes
- Radiatore pasta’s unique ridges capture the creamy sauce perfectly, enhancing every bite.
- For a heartier meal, add sautéed mushrooms, fresh spinach, grilled chicken, or peas into the sauce.
- If the sauce becomes too thick, add more reserved pasta water gradually to loosen it up.
- Use freshly grated Parmesan for the best flavor and smoothest texture.
