Radiator Alfredo

I have never proclaimed to be a “food blogger” but from time to time I like to share a tried and true, simple and good recipe.  And that’s what I want to share today – a quick and easy recipe for Radiator Alfredo.

So don’t expect a bunch of staged pictures with beautiful table settings and presentations.  What you will get is just a great recipe that is quick and delicious.

Keith and I are both fans of good Alfredo sauce.  The hint of garlic and the creaminess of the Parmesan cheese blended with rich cream.  It is such a rich and flavorful way to adorn pasta.  I can eat it on any kind of pasta, including the classic Fettucine that is the most common way it is presented.  But Keith is not a fan of Fettucine noodles, so I decided to go a different route.

I had a couple of different kinds of pasta to choose from and decided to use Radiatori, the one in the middle jar.

It is often referred to as “Radiator” Pasta, I guess because it looks like little radiators.  So, that is the reason for the name of this recipe.  Basically it is just the recipe for the Alfredo sauce, but I like how the Radiatori pasta soaks in the sauce in all the nooks and crannies.  It makes each bite a delicious burst of creamy goodness.  So here it the recipe.  Enjoy!

Radiator Alfredo

3 cups Pasta Radiatori
1 Tbsp. dried parsley
1 tsp. garlic salt

1/4 cup butter
1 cup heavy cream
1 1/2 cups Parmesan cheese, grated
2 cloves garlic, crushed
Fresh cracked black pepper

Start the pasta first, it takes a little longer to cook than regular noodles.  Keith and I like it very soft, too, so if you like your pasta al dente, it will obviously take less time.  To the water add the parsley and garlic salt.  When the water comes to a boil, add the pasta and cook to desired doneness.  Drain, but do not rinse because you want the parsley to remain.  Set aside if yours finishes before the sauce.

To make the sauce, which is really quick to make, start by melting the butter in a large skillet over medium heat.  When it starts to bubble, slowly add the cream, stirring while adding.  Heat the butter and cream while continuously stirring for five minutes.  Add the garlic and then stir in the Parmesan cheese.  Add a few turns of fresh cracked black pepper from a pepper mill.

Once all is melted together into creamy goodness, add the strained pasta and parsley and completely stir to fill all the nooks and crannies of the pasta. Serve immediately and enjoy!