Can I use a different type of pasta for this recipe?

Yes! While radiatore pasta works best due to its ridged shape, you can substitute it with fusilli, cavatappi, farfalle, or even penne.

Is the vodka necessary, and what can I use instead?

Vodka enhances the flavor of the tomato paste and helps emulsify the sauce, but you can omit it without affecting the texture. If you'd like a substitute, try a splash of lemon juice or white wine for a similar depth of flavor.

How do I prevent the sauce from becoming too thick?

If the sauce gets too thick, stir in a bit of the reserved pasta water until you reach your desired consistency. This helps loosen the sauce while keeping it creamy.

Can I make this dish dairy-free?

Absolutely! Substitute the heavy cream with full-fat coconut milk or cashew cream, and replace Parmesan with nutritional yeast or a dairy-free cheese alternative.

Radiatore Pasta in Creamy Sauce

Name: Radiatore Pasta in Creamy Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 10-12 oz radiatore pasta; 2 tbsp olive oil; ½ medium onion, diced; 2 large garlic cloves, minced; 2 ½ tbsp tomato paste; 1 tsp dried basil; ½ tsp salt (or to taste); ⅓ tsp red pepper flakes (or to taste); 1 shot vodka (optional); 1 cup heavy cream; ¾ cup grated Parmesan cheese

Description

This Radiatore Pasta in Creamy Sauce is a rich, flavorful, and easy-to-make dish perfect for a quick weeknight meal. The creamy tomato-based sauce clings beautifully to the ridged pasta, creating a satisfying bite in every forkful. With a hint of garlic, Parmesan, and optional vodka for depth, this dish is a comforting classic that even beginner cooks can master effortlessly.

Ingredients

Scale

10–12 oz radiatore pasta
2 tbsp olive oil
½ medium onion, diced
2 large garlic cloves, minced
2 ½ tbsp tomato paste
1 tsp dried basil
½ tsp salt (or to taste)
⅓ tsp red pepper flakes (or to taste)
1 shot vodka (optional)
1 cup heavy cream
¾ cup grated Parmesan cheese

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Instructions

Bring a pot of salted water to a boil: Add the radiatore pasta and cook according to the package instructions until al dente. Before draining, reserve about ½ cup of the pasta water to use later if needed.
Sauté the aromatics: Heat olive oil in a large skillet over medium heat. Add the diced onions and cook for about 5 minutes, stirring occasionally, until soft and translucent.
Build the sauce base: Stir in the minced garlic, tomato paste, dried basil, red pepper flakes, and salt. Cook for about 2 minutes, allowing the tomato paste to caramelize slightly and enhance its flavor.
Deglaze with vodka (optional): Pour in the vodka and let it cook for about a minute until the alcohol evaporates, adding depth to the sauce. This step is optional but recommended for a more complex flavor.
Incorporate the cream and cheese: Lower the heat and slowly pour in the heavy cream while stirring to create a smooth, velvety sauce. Add the Parmesan cheese and mix until fully melted and incorporated.
Combine with pasta: Add the drained pasta to the sauce, tossing gently to coat each piece evenly. If the sauce is too thick, gradually add reserved pasta water until it reaches your desired consistency.
Serve and enjoy: Taste and adjust seasoning if needed. Serve hot, garnished with extra Parmesan and fresh basil if desired.

Notes

Pasta water trick: The reserved pasta water is starchy, making it ideal for thinning out the sauce while keeping it creamy.
Spice level adjustment: Increase or decrease the red pepper flakes to control the heat to your preference.
Make it vegetarian-friendly: Skip the vodka and use plant-based cream and cheese substitutes for a fully vegetarian or vegan version.
Storage and reheating: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop with a splash of milk or water to revive the creamy texture.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course, Past
Method: Stovetop
Cuisine: Italian-American

Nutrition

Serving Size: 1 portion
Calories: 531 kcal
Sugar: 6g
Sodium: 690mg
Fat: 21g
Saturated Fat: 8g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 62g
Fiber: 4g
Protein: 18g
Cholesterol: 37mg