Giant Eagle
Radiatore Pasta
What it is
Radiatore is a fun, shaped pasta. Its name means 'radiator' in Italian, and its ruffled edges are designed to catch and hold sauces. This shape makes it a great choice for dishes where you want every bite to be full of flavor. It's made from durum wheat semolina, a common ingredient for dried pasta. The pasta is dried, which helps it keep for a long time.
How people cook with it
This pasta shape is versatile and works well in many types of dishes. It's particularly good for holding chunky sauces.
- Hearty pasta bakes
- Creamy sauces
- Pasta salads
- Chunky vegetable sauces
To cook radiatore, bring a large pot of salted water to a rolling boil. Add the pasta and stir occasionally to prevent sticking. Cook according to package directions, or until al dente, which means it's tender but still has a slight bite. Drain the pasta well. You can then toss it with your favorite sauce, add it to a soup, or chill it for a pasta salad. The ruffled shape helps to absorb and hold the flavors of your chosen ingredients.
How it differs from similar foods
Unlike smooth pasta shapes like spaghetti or penne, radiatore's intricate folds and ridges are its defining feature. This texture allows it to cling to thicker, chunkier sauces more effectively, ensuring that more sauce adheres to each piece of pasta compared to smoother varieties.
Who it is for
Home cooks looking for a pasta shape that adds visual interest and holds sauce well will enjoy using radiatore.
How to keep the rest
Store any leftover uncooked radiatore in a cool, dry place, like a pantry. Keep it in its original packaging or an airtight container to protect it from moisture and pests. Properly stored, it can last for a long time.