I have a cellophane package of BIG radiatore pasta straight from Italy, I mean 1" wide and 1-1/2" long. Anything special I can put on it? I was thinking chunks of broccoli and sweet red peppers, and maybe alfredo sauce, but I’ve made that before several times.
Pasta salad!!!
At least, that’s what I did with my box of <smaller> radiatore that I found hiding in the cupboard last week. Yum!
I read that as “What should I do with this radioactive pasta?”
Which would result in a completely different answer…
Well, thank you to salinqmind for posting this, because going to Wikipedia to see what radiatore looked like (we didn’t really have that shape often when I was a child), I happened to see, down in the “Italian pastas” sidebar, acini de pepe, what my mother and aunts (3rd-generation Americans, originally from Calabria) called “bustine”, a linguistic connection that I never could figure out. Until now.
Acini de pepe (“peppercorn”) are basically little cubes of pasta. Tiny, even. As Wiki tells me, it’s also called pastine. Which, in my great-grandparents’ Calabrese accent turned into “bustine”! So, one of the great if trivial mysteries in my life has been solved by a well-timed and completely coincidental thread on the Dope!
What you have there is a nice chuncky, toothy pasta.
It will go well with a nice chuncky, toothy sauce.
Personally I’d grab a bunch of fresh veggies (zuccini, onion, bell pepper, carrot, celery, mushroom) cut 'em into bite size chuncks and oven roast them w/ olive oil salt & pepper till they start to brown. Then mix the veggies with just enough marinara and heavy cream to keep it all together and toss w/ the pasta.
That sounds good, thank you, zoid.
These are really big rigatoni, almost ‘stuffing’ size.
Glad to help, just make sure the veg gets roasted through, you don’t want too much crunch in the carrot.
Father’s Day is in June. Make FD card with a macaroni Maserati, and use the Radiatore for the wheels.