Description
This Radiatore Pasta in Creamy Tomato Parmesan Sauce is a cozy, satisfying dish perfect for a weeknight meal or a special gathering. The ridged radiatore pasta is ideal for holding onto the luscious, velvety sauce made with rich cream, tomato paste, and savory Parmesan. Subtle notes of garlic, basil, and a touch of heat from red pepper flakes balance out the creamy sauce, making each bite flavorful and comforting.
Ingredients
- 10–12 oz radiatore pasta
- 2 tbsp olive oil
- ½ medium onion, diced
- 2 large garlic cloves, minced
- 2 ½ tbsp tomato paste
- 1 tsp dried basil
- ½ tsp salt, or to taste
- ⅓ tsp red pepper flakes, or to taste
- 1 cup heavy cream
- ¾ cup grated Parmesan cheese
Instructions
1️⃣ Cook the Pasta: Bring a large pot of salted water to a boil. Add the radiatore pasta and cook according to the package directions (typically 10-11 minutes). Drain and set aside, reserving about ½ cup of the pasta water.
2️⃣ Sauté the Onion: In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook for about 5 minutes, stirring occasionally, until the onion is soft and translucent.
3️⃣ Add Tomato Paste and Seasonings: Reduce heat to low. Add the tomato paste, minced garlic, salt, dried basil, and red pepper flakes. Stir well and cook for 1-2 minutes to bring out the flavors.
4️⃣ Add Cream and Parmesan: Pour in the heavy cream, stirring to combine. Bring the sauce to a gentle simmer, then add the grated Parmesan, stirring until the cheese is fully melted and the sauce is smooth.
5️⃣ Combine Pasta and Sauce: Add the cooked radiatore pasta to the skillet, tossing to coat each piece in the creamy sauce. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.
6️⃣ Serve: Serve the pasta hot, garnished with extra Parmesan if desired. Enjoy!
Notes
- Serving Size: Makes about 4 servings
- Calories: Approximately 440 kcal per serving
- Optional Add-Ins: For additional flavor, toss in fresh basil, spinach, or sun-dried tomatoes.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.