Tuscan Radiatore
This Tuscan Radiatore is creamy, cheesy, and bursting with flavor, a weeknight dinner that feels indulgent without being complicated. Tender radiatore pasta is coated in a garlicky tomato cream sauce with sun-dried tomatoes, fresh spinach, cherry tomatoes, and plenty of Parmesan.
Servings: 4 people
Calories: 808kcal
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.
Nutrition
Serving: 1portion | Calories: 808kcal