Radiators

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!

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.