I love this recipe because it transforms a handful of ingredients into a restaurant-quality pasta with very little effort. The sun-dried tomatoes add deep, savory sweetness, the tomato paste enriches the sauce, and the cream and Parmesan give it a luxurious texture. I also appreciate how customizable it is and how well the radiatore holds onto the sauce.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
8 ounces radiatore pasta 1/4 cup unsalted butter (1/2 stick / 57 g) 1/4 cup shallot, finely diced (40 g) 1/4 cup 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 1/4 teaspoon black pepper 1 1/2 cups heavy cream (357 g) 1 1/2 cups whole milk (245 g) 1 cup fresh spinach (30 g) 1 cup grated Parmesan cheese, plus more for garnish (100 g) 1 cup cherry tomatoes, halved (149 g) Fresh parsley, chopped, for garnish
Directions
I bring a large pot of salted water to a boil. I add the radiatore and cook it until al dente according to the package instructions. I drain the pasta and set it aside.
In a large skillet over medium heat, I melt the butter. I add the shallots and sun-dried tomatoes, cooking and stirring frequently until the shallots are soft and translucent, about 3–5 minutes.
I add the minced garlic and cook for 1 minute more.
I stir in the tomato paste, oregano, paprika, garlic powder, salt, and pepper. I cook this mixture for 1 minute, stirring constantly to bloom the spices.
I pour in the heavy cream and whole milk, stirring to combine, and bring the sauce to a gentle simmer.
I add the spinach, Parmesan, and cherry tomatoes. I stir well, reduce the heat to low, and let the sauce simmer for 8–10 minutes until the cheese melts and the spinach wilts.
I add the cooked radiatore to the skillet and toss gently until the pasta is thoroughly coated in the sauce.
I serve the pasta warm, topped with extra Parmesan and chopped parsley.
I add crushed red pepper flakes for a bit of heat.
I swap radiatore for rigatoni, farfalle, or orecchiette when I want a different pasta shape.
I stir in cooked chicken, sausage, or shrimp for extra protein.
I substitute kale for spinach when I want a heartier green.
I use smoked paprika for a deeper, slightly smoky flavor.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm the pasta gently on the stovetop over low heat with a splash of milk or cream to loosen the sauce. It can also be microwaved in short intervals, stirring between each, until heated through.
FAQs
Can I use sun-dried tomatoes packed in oil?
Yes, I drain them well and reduce the butter slightly if I want to balance the richness.
Can I make this sauce lighter?
I use half-and-half instead of cream, though the sauce will be slightly thinner.
Does the pasta need to be radiatore?
No, but I love how radiatore holds the sauce. Any short, ridged pasta works well.
Can I make this ahead?
It’s best served fresh, but I can make the sauce ahead and cook the pasta just before serving.
How can I thicken the sauce?
If I want a thicker sauce, I simmer it a few extra minutes before adding the pasta.
Conclusion
I love how this Tuscan radiatore delivers rich, comforting flavors while staying incredibly easy to prepare. The creamy tomato sauce, savory sun-dried tomatoes, bright spinach, and salty Parmesan come together to create a dish that feels cozy and satisfying every time. It’s a perfect choice when I want a reliable, crowd-pleasing pasta dinner.
This creamy, garlicky Tuscan radiatore pasta is packed with sun-dried tomatoes, spinach, and Parmesan—a comforting and flavorful weeknight dinner.
Author:Sarah
Prep Time:10 minutes
Cook Time:25 minutes
Total Time:35 minutes
Yield:4 servings
Category:Dinner, Main Course
Method:Stovetop
Cuisine:Italian-Inspired
Diet:Vegetarian
Ingredients
8 ounces radiatore pasta
1/4 cup (1/2 stick / 57 g) unsalted butter
1/4 cup (40 g) shallot, finely diced
1/4 cup (about 4) sun-dried tomatoes, softened and chopped
1 teaspoon garlic, minced
2 tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 1/2 cups (357 g) heavy cream
1 1/2 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
Bring a large pot of salted water to a boil. Cook radiatore pasta according to package directions until al dente. Drain and set aside.
In a large skillet over medium heat, melt the butter. Add diced shallots and chopped sun-dried tomatoes. Sauté until shallots are translucent, about 3–5 minutes.
Stir in minced garlic and cook for 1 more minute.
Add tomato paste, oregano, paprika, garlic powder, salt, and pepper. Stir constantly for 1 minute to bloom the spices.
Pour in the heavy cream and milk. Stir to combine and bring to a gentle simmer.
Add spinach, Parmesan cheese, and cherry tomatoes. Stir and reduce heat to low. Simmer for 8–10 minutes, stirring occasionally, until cheese is melted and spinach is wilted.
Add cooked pasta to the skillet and toss gently to coat in the sauce.
Serve warm, garnished with extra Parmesan and chopped parsley.
Notes
Sun-dried tomatoes can be softened quickly by soaking them in hot water for 5–10 minutes.
Radiatore pasta is ideal for holding thick sauces, but penne or fusilli can be substituted.
For a spicier version, add a pinch of red pepper flakes with the seasonings.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
