Radiatore is a pasta shape that is short and squat with ruffled edges – some people say it looks like a radiator, hence the name. However it got its name, radiatore is the perfect pasta shape to enjoy with cream sauce, since the ruffles collect lots of the sauce. If you can’t find radiatore, just make this dish with your favorite pasta. I buy radiatore fresh from Harmons.
- 8 Tbsp unsalted butter
- ½ pint heavy cream
- 1 lb. fresh pasta such as radiatore
- 1 cup freshly grated Parmigiano-Reggiano, plus more for serving
- Freshly ground black pepper
- Freshly ground nutmeg
- Heat a large pot of water to boiling over high heat for the pasta.
- While the water is heating, warm the cream and butter in a large, deep skillet or saucepan over low heat. Whisky occasionally to blend the butter and cream.
- Cook the pasta briefly in the boiling water, just to al dente. Drain.
- Transfer the cooked and drained pasta to the pan with the cream sauce. Add the Parmigiano-Reggiano and toss until the sauce thickens slightly.
- Season with fresh pepper and nutmeg, to taste.
- Remove from the heat and serve immediately with additional grated Parmigiano-Reggiano at the table.
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THIS CONTENT IS FROM UTAH BITES NEWSLETTER.
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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.
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