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Tuscan Radiatore

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This creamy, garlicky Tuscan radiatore pasta is packed with sun-dried tomatoes, spinach, and Parmesan—a comforting and flavorful weeknight dinner.

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.

Find it online: https://allrecipesmade.com/tuscan-radiatore/