Traditionally named radiatore, after old cast-iron steam radiators, our radiators have nooks and ruffled edges that capture extra sauce to offer a superb bite every time. The design development for radiatore dates to between the two World Wars making it one of the newer shapes in the lineage of dried pasta. Great for chunky tomato sauces, add hunks of bacon and sausage, or combine with arugula, tomato and onion.
Checkout our Radiators with Butternut Squash and Kale Recipe
Grab a plate & join us for 10% off!
Subscribe today for 10% off your first order (code will be emailed). Plus, be the first to learn about new products, special deals, and other exciting news.