Radiatori Recipe
Make Radiatori Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pasta & Cooking Water
Sauce Base
Add-ins & Finishing
Method
Pasta & Cooking Water
- 1
Bring water to boil and salt
Place 4 liters of water in a large pot and bring to a rolling boil over high heat. Add 2 tablespoons of coarse salt once boiling (water should taste like the sea).
- 2
Cook radiatori
Add 12 oz radiatori to the boiling water and cook until al dente according to package instructions (usually 9–12 minutes). Stir occasionally to prevent sticking. Reserve 1 cup (240 ml) of the starchy pasta cooking water, then drain the pasta and set aside.
Sauce Base
- 3
Sweat onion and garlic
While the pasta cooks, heat 2 tablespoons extra-virgin olive oil and 1 tablespoon butter in a large skillet over medium heat. Add 1/2 cup finely diced yellow onion and a pinch of salt; cook, stirring, until softened and translucent, about 5–6 minutes. Add 3 minced garlic cloves and cook 30–45 seconds until fragrant but not browned.
- 4
Develop tomato flavor
Stir in 2 tablespoons tomato paste and cook, stirring, 1–2 minutes to caramelize slightly and deepen flavor.
- 5
Simmer sauce
Add 14 oz crushed tomatoes and 1/2 cup broth to the skillet. Bring to a gentle simmer, scrape any browned bits from the bottom, and simmer 6–8 minutes to thicken slightly.
- 6
Finish sauce with cream
Reduce heat to low, stir in 1/4 cup heavy cream, 1/2 teaspoon salt, 1/2 teaspoon freshly ground black pepper, 1/4 teaspoon red pepper flakes (adjust to taste), and 1/2 teaspoon lemon zest. Simmer 1–2 minutes to combine and taste; adjust seasoning.
Add-ins & Finishing
- 7
Combine pasta and sauce
Add the drained radiatori to the skillet with the sauce. Toss to combine, adding reserved pasta cooking water a few tablespoons at a time to loosen the sauce and help it cling to the ridges and cavities of the radiatori. Use about 1/4–1/2 cup of reserved water as needed.
- 8
Add cheese and herbs
Remove the skillet from heat and stir in 3/4 cup finely grated Parmesan and 1/4 cup thinly sliced fresh basil until the cheese melts into the sauce and coats the pasta. If the sauce looks dry, add another tablespoon or two of the reserved pasta water.
- 9
Adjust and serve
Taste and adjust seasoning with additional salt, pepper, or red pepper flakes. Serve immediately, garnished with extra grated Parmesan and a few basil leaves.