This Tuscan Radiatore is creamy, cheesy, and bursting with flavor, a weeknight dinner that feels indulgent without being complicated. Tender radiatore is coated in a garlicky tomato cream sauce with sun-dried tomatoes, fresh spinach, cherry tomatoes, and plenty of Parmesan. If you’d like a version with chicken, my Tuscan Chicken Pasta is just as creamy and flavorful, perfect for adding protein to the meal.
Ingredients & Substitutions
- Radiatore pasta: Its ruffled shape holds sauce beautifully. Penne or fusilli would be great options as well.
- Unsalted butter: Used for sautéing the shallots and sun-dried tomatoes. You can use olive oil or a butter-olive oil combo for a lighter version.
- Shallots: Provide a mild, sweet onion flavor. Yellow onions or green onions work as substitutes.
- Sun-dried tomatoes: Add a concentrated, tangy tomato flavor. Use oil-packed or dry-packed (softened in hot water) versions.
- Garlic: Fresh garlic gives the best flavor, but jarred minced garlic works in a pinch.
- Tomato paste & spices: Tomato paste, oregano, paprika, garlic powder, salt, and pepper create a rich base for the sauce. Adjust seasoning to taste.
- Heavy cream & whole milk: Adds richness and creaminess. Half-and-half or 2% milk can be substituted for a lighter sauce.
- Fresh spinach & cherry tomatoes: Add color, texture, and freshness. Baby kale can replace spinach if desired.
- Parmesan cheese: Grated cheese melts into the sauce and adds a nutty flavor. Pecorino Romano works as a substitute.
- Fresh parsley: For garnish; optional, but adds a fresh, bright note.
FAQs
Can I make this pasta ahead of time?
Yes! Assemble and store the cooked pasta and sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a splash of milk if needed to loosen the sauce.
Can I make this recipe vegetarian?
Absolutely! It’s already vegetarian if you use unsalted butter and skip any added meat. For extra protein, add chickpeas or sautéed mushrooms.
Can I use a different type of pasta?
Yes. Penne, fusilli, or cavatappi are great alternatives. The key is using a shape that holds the sauce well.
How can I make the sauce richer or lighter?
For a richer sauce, use all heavy cream instead of a cream/milk mix. For a lighter version, use half-and-half or 2% milk.
Serving Ideas
- Pair with a crisp side salad and garlic bread (have you tried my focaccia breadsticks yet?) for a complete meal.
- Add grilled chicken or shrimp for extra protein.
- Sprinkle with red pepper flakes for a little heat.
Variations
- Add protein: Toss in cooked chicken, shrimp, or Italian sausage to make this a heartier meal.
- Swap the greens: Use kale, arugula, or Swiss chard instead of spinach for a slightly different flavor and texture.
- Cheese twists: Try Fontina, Asiago, or a mix of mozzarella and Parmesan for a new flavor profile.
- Add some heat: Sprinkle in red pepper flakes or a pinch of smoked paprika for a little kick.
- Vegetarian option: Keep it meat-free and add mushrooms, artichoke hearts, or roasted red peppers for extra flavor and texture.
How to Store Tuscan Radiatore
Room Temperature: Do not leave out for more than 2 hours.
Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat gently on the stove, adding a splash of milk or reserved pasta water as needed.
Freezer: Not recommended, as the cream sauce may separate.
Tuscan Radiatore
Ingredients
- 8 ounces radiatore pasta
- ¼ cup (½ stick / 57 g) unsalted butter
- ¼ cup (40 g) shallot, finely diced
- ¼ cup (about 4 whole) 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
- ¼ teaspoon black pepper
- 1 ½ cups (357 g) heavy cream
- 1 ½ 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. Add the radiatore and cook until al dente according to package instructions. Drain pasta and set aside.
- In a large skillet over medium heat, melt the butter. Add the shallots and sun-dried tomatoes. Cook, stirring frequently, until the shallots are softened and translucent, about 3-5 minutes.
- Add the minced garlic and cook for 1 more minute.
- Stir in the tomato paste, oregano, paprika, garlic powder, salt, and pepper. Cook, stirring constantly, for 1 minute.
- Pour in the heavy cream and milk. Stir to fully combine and bring the mixture to a gentle simmer.
- Add the spinach, parmesan, and tomatoes. Stir to combine, then reduce the heat to low. Simmer for 8-10 minutes, stirring occasionally, until the cheese is melted and the spinach is wilted.
- Add the cooked radiatore to the skillet. Toss gently to coat the pasta in the sauce.
- Serve warm, topped with more parmesan cheese and parsley.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
This pasta is everything I hoped for (and I love pasta). It's creamy, cheesy, and packed with flavor. The sun-dried tomatoes and spinach really make it feel special, but it’s still easy enough for a weeknight dinner.
Elizabeth
Delicious! I loved it with chicken for added protein, but if you are looking for a flavorful pasta dish, this is it!
Stephanie
This comes together so quickly. The sauce is rich and flavorful without being heavy, and the radiatore pasta holds it beautifully.
Bella
After adding red pepper flakes to my plate of pasta, it was perfect! The flavors are great, but I love a little extra kick to mine.
