Radiatore Pasta Recipe

Cook the pasta

Bring a large pot of water to a rolling boil. Add 1 tbs kosher salt and 1 tsp olive oil. Add 12 oz radiatore and cook according to package directions until very al dente (about 1–2 minutes less than suggested), stirring occasionally so pasta doesn’t stick.

Reserve 1/2 cup of the starchy cooking water, then drain the pasta and set aside. Do not rinse.

Prepare tomatoes

While pasta cooks, halve 1.5 cups cherry tomatoes and lightly toss with a pinch of salt and 1/2 tsp black pepper.

Combine with pesto

Return the drained hot pasta to the empty pot (off heat). Add 1 cup basil pesto and 1/4–1/2 cup reserved pasta water as needed to loosen the sauce. Toss vigorously so pesto evenly coats radiatore and the pasta ridges capture sauce.

Fold in halved cherry tomatoes and 1 cup grated Parmigiano-Reggiano. If mixture seems dry, add up to the remaining reserved pasta water, 1 tbsp at a time. Finish with 1 tbsp extra virgin olive oil and gently toss.

Serve immediately topped with 2 tbsp toasted pine nuts (if using), extra grated Parmigiano-Reggiano and fresh basil leaves.

Sauté shallot

In a large skillet over medium heat, melt 3 tbsp unsalted butter. Add 1/2 cup minced shallot and cook, stirring, until translucent and fragrant, about 3–4 minutes. Do not brown.

Deglaze

Add 1/4 cup dry white wine and simmer until reduced by half, about 2 minutes.

Make cream sauce

Lower heat to medium-low and add 1 cup heavy cream. Stir and bring to a gentle simmer; cook until slightly thickened, about 3–4 minutes. Whisk in 1 cup grated Parmigiano-Reggiano until melted and the sauce is smooth. Season with 1/8 tsp nutmeg and 1/2 tsp freshly ground black pepper, adjust salt to taste (about 1/4–1/2 tsp).

Finish pasta

Add drained radiatore to the skillet with the cream sauce. Toss to coat, adding up to 1/2 cup reserved pasta water, 2 tbsp at a time, to reach a silky consistency. Stir in 2 tbsp chopped fresh parsley and 1 tbsp extra virgin olive oil.

Plate and top with additional grated Parmigiano-Reggiano and fresh basil leaves.

Sauté aromatics

In a medium saucepan over medium heat, warm 2 tbsp olive oil. Add 1 cup finely chopped yellow onion and cook until softened and translucent, about 5–7 minutes. Add 3 minced garlic cloves and cook 30–60 seconds until fragrant.

Build sauce

Stir in 1 tbsp tomato paste and cook 1 minute. Add 28 oz smoked or fire-roasted tomatoes (break up with spoon), 1 tsp smoked paprika, 1/4 tsp red pepper flakes, and 1 tsp salt. Bring to a simmer and cook, partially covered, 10–12 minutes to concentrate flavors.

Finish and blend (optional)

If you prefer a smooth sauce, use an immersion blender to purée until silky. Otherwise leave slightly chunky. Stir in 2 tbsp chopped fresh basil and 1/2 tsp black pepper. Taste and adjust seasoning.

Toss with pasta

Add drained radiatore to the pan with the smoked tomato sauce and toss over low heat. Add reserved pasta water, up to 1/2 cup, a few tablespoons at a time to loosen and help the sauce cling to the pasta. Finish with 1 tbsp extra virgin olive oil.

Serve immediately with 1/2 cup freshly grated Parmigiano-Reggiano and basil leaves.

For any option, taste and adjust seasoning with salt and pepper. Serve hot and garnish with additional grated Parmigiano-Reggiano and fresh basil leaves.