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Sfoglini Semolina Radiators Organic Pasta
Sfoglini Semolina Radiators Organic Pasta
Sfoglini Semolina Radiators Organic Pasta Nutritional Panel
Sfoglini Semolina Radiators Organic Pasta
Sfoglini Semolina Radiators Organic Pasta
Sfoglini Semolina Radiators Organic Pasta
Sfoglini Semolina Radiators Organic Pasta Nutritional Panel
Sfoglini Semolina Radiators Organic Pasta

Radiators

$ 5.99

A Radiant Bite Every Time—Ruffled Ridges Engineered for Extra Sauce

Radiatore is a relatively modern pasta shape that was created around the mid-20th Century and inspired by the structure of radiators that were commonly found in many Italian homes. The unique design of Radiatore makes it excellent at capturing and holding onto sauces. The ridges and deep grooves on its surface provide ample surface area for thick, chunky sauces to cling to, while the hollow, dense structure allows for sauces to nestle inside, ensuring each bite is flavorful.

Try Radiators baked in Green Chile Chicken Casserole or cool down with our take-out inspired Sesame Peanut Sauce recipe.

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Customer Reviews

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Customer Reviews

Based on 3 reviews
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C
Caren Peters

Love them!

L
Linda
Sfoglini Radiators with Butternut Squash and Kale is Astoundingly Good

We just finished dinner - Sfoglini Radiators with Butternut Squash and Kale, and we couldn’t stop talking about how good it was! The pasta is the star, for sure. It was exactly right - it indeed captured the sauce in ways I’ve never seen! I mashed the squash a bit before I added the pasta. I also doubled the diced apple at the end. The walnuts added at the end were such a good idea. Next time, I’ll add a little more sage at the start, a little more kale (3 cups instead of 2 cups) and perhaps more butternut squash also. Such a delicious meal. Thanks for the beautiful pasta. It is quite an accomplishment! So glad I bought lots!

A
ABrooks
Move Over Baked Ziti

We love the quality of the Sfoglini pasta. These little gems are the best when it comes to soaking up "gravy" into their ridges. Our go-to staple casserole with radiators is preparing it just before it's al dente, then combining it with a simple marinara (with or without ground beef) and topping with a layer of mozzarella. Bake it in a 375-degree oven covered with foil for 20 to 25 minutes or so, then finish the last 10 minutes uncovered. In the summer, a classic pasta salad with radiators can be a work of art.