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Whole Grain Radiators with Brown Butter Alfredo

Sfoglini Pasta Recipe: Whole Grain Radiators with Brown Butter Alfredo

Classic, rich pasta Alfredo gets an upgrade with browned butter and sage, making this a perfect dish for a fast weeknight meal. Sfoglini’s Whole Grain Radiators are the perfect vessel, with many layers to hide the decadent, creamy sauce. Serve with spicy, crunchy toasted bread crumbs and extra Parmesan cheese!

INGREDIENTS

MAKES FOUR - SIX SERVINGS

For the breadcrumbs:

  • 3 tablespoons unsalted butter
  • 1 cup panko breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon red pepper flakes, if desired
  • 1/2 teaspoon salt

For the pasta:

  • 4 tablespoons unsalted butter, cut into four pieces
  • 4-8 large sage leaves
  • 2 cups heavy cream
  • 1 pound Sfoglini Whole Grain Radiators
  • 3 cups grated Parmesan cheese, plus more to serve

    DIRECTIONS

    To make the breadcrumbs, melt the butter in a skillet over medium heat. Add the breadcrumbs and stir until they’re coated in the butter. Bring the heat to medium low and cook, stirring constantly, until the breadcrumbs start to brown, about 5 minutes. Continue to cook and stir until the breadcrumbs are golden brown. Turn off the heat, stir in the parmesan cheese, red pepper flakes, and salt, and transfer to a plate or shallow bowl to cool. Breadcrumbs will last at least a week in a sealed container at room temperature. 

    To make the pasta sauce, melt the butter in a light-colored skillet over medium heat. Once the foam subsides, adjust the heat to medium low and add the sage leaves. Gently fry them for about 4 minutes and carefully remove them from the pan. Set them aside, and begin to gently stir and swirl the butter around in the skillet. After another 1 to 2 minutes the butter should begin to brown; little brown specks will begin to be visible in the pan. Continue to cook gently, until more and more browned bits appear, gently stirring the entire time. This should take no more than 1 or 2 more minutes, during which the heat level should be carefully monitored. Once the butter is fully browned, which should consist of 1/4 to 1/3 of the bottom of the pan being covered with browned bits, turn off the heat and immediately transfer the butter to a heat-proof container and crush half the sage leaves into it. 

    Bring a pot of lightly salted water to a boil. One teaspoon of salt for every four cups of water is a good ratio for this dish. 

    While the water is coming to a boil, wipe the skillet clean and add the cream to it. Bring to a simmer over medium heat and simmer gently for 10 minutes. Turn the heat off and add the butter to the skillet.

    Once the water in the pot is boiling, add the radiators and cook for 7 minutes. 1 minute before the pasta is ready, transfer 1 cup of the pasta water and the Parmesan cheese to the skillet with the cream and stir it in until it’s melted. Turn the heat to low and transfer the pasta, using a slotted spoon, directly from the boiling water to the skillet. Gently stir the radiators into the sauce and allow them to come to a simmer. Cook over very low heat, continuing to stir gently, until the sauce has thickened and coats the pasta. 

    Serve immediately, topped with more Parmesan cheese and bread crumbs. Garnish with the remaining fried sage leaves.

    We love seeing your pasta creations! Share your pasta pics with us on social by tagging @sfoglini and using #sfoglini

    Chef’s Note: A light-colored skillet (stainless steel works very well) is necessary for browning the butter in order to be able to see the browned bits of butter as they appear. Every stovetop varies slightly, so be sure to monitor the butter carefully while browning and act quickly to avoid burning it. If the pasta absorbs too much of the sauce, add a little more pasta water and heat very gently until the sauce is creamy again. 

    Pasta Swaps: This recipe would also work well with Sfoglini Radiators, Vesuvio, or Bucatini.