Publix Premium
Publix Premium 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. This design is excellent for holding sauces, as the many nooks and crannies trap ingredients. It is made from durum wheat semolina and water, a common combination for dried pasta.
How people cook with it
This pasta shape is versatile and works well in many dishes. It is particularly good for absorbing rich and chunky sauces.
- With hearty meat sauces
- In creamy pasta bakes
- Tossed with pesto
- In cold pasta salads
To cook radiatori, 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, usually for about 9 to 11 minutes, until al dente. Al dente means the pasta is tender but still has a slight bite. Drain the pasta well, reserving some of the cooking water. Toss immediately with your chosen sauce, adding a little reserved pasta water if needed to help the sauce coat the pasta evenly.
How it differs from similar foods
Unlike smoother pasta shapes like penne or rotini, radiatori's complex, ruffled surface provides more texture and a greater surface area. This allows it to capture and hold onto thicker, more substantial sauces better, ensuring each bite is flavorful.
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 leftover uncooked radiatori in a cool, dry place in an airtight container. This will help maintain its freshness and prevent it from absorbing moisture or odors from the pantry. Properly stored, it can last for a long time.