Grocery
Radiatori Pasta
What it is
Radiatori is a type of short, shaped pasta. Its name means 'radiators' in Italian, referring to its distinctive ruffled, fin-like shape. These ridges and folds are designed to catch and hold sauces. This pasta is made from durum wheat semolina and water, a common combination for dried pasta. It is a versatile shape that cooks evenly and holds its texture well.
How people cook with it
This pasta shape is excellent for a wide range of dishes, from simple weeknight meals to more elaborate pasta creations. Its unique form makes it particularly good at clinging to sauces.
- Sauces with small pieces
- Baked pasta dishes
- Pasta salads
- Hearty soups
To cook radiatori, bring a large pot of generously salted water to a rolling boil. Add the pasta and stir occasionally to prevent sticking. Cook according to package directions until al dente, which means it should be tender but still have a slight bite. Drain the pasta well, reserving some of the cooking water. Toss immediately with your chosen sauce, allowing the ridges to capture every bit of flavor. The reserved pasta water can be added to the sauce to help it emulsify and coat the pasta more smoothly.
How it differs from similar foods
Unlike smoother pasta shapes such as penne or rigatoni, radiatori's deep ruffles and fins create more surface area. This allows it to hold onto thicker, chunkier sauces and small ingredients more effectively. Its shape also provides a pleasing textural contrast in the mouth.
Who it is for
Home cooks looking for a pasta shape that pairs well with a variety of sauces and ingredients will appreciate radiatori.
How to keep the rest
Store any uncooked radiatori in a cool, dry place in its original packaging or an airtight container. Keep it away from direct sunlight and moisture to maintain its freshness and prevent spoilage. Properly stored, it can last for a long time.