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Blush Sauce Radiatori with Whipped Ricotta

Difficulty Level: Easy

Total Time: 30 minutes

Serving Size: 2-4 servings


  • 1/2 lb. radiatori

  • 14 oz. crushed San Marzano tomatoes

  • 6 garlic cloves, minced

  • 2 tbsp. extra virgin olive oil

  • 1/2 tsp. salt

  • 1 cup of heavy cream

  • 1/3 cup Parmigiano Reggiano, finely grated

  • 1/2 cup whipped ricotta

  • Marjoram & crushed red chili flakes for garnish


  1. Add the olive oil to a heavy-bottomed pot over low heat and sauté the garlic for 1-2 minutes, until fragrant.

  2. Add the crushed tomatoes and salt. Stir and let simmer over low heat for 15 minutes.

  3. In a separate pot, heat the heavy cream and whisk in the Parmigiano. Add more Parmigiano to taste.

  4. Bring a large pot of water to a boil and add plenty of salt. Cook the radiatori until it is al dente. Reserve 1/2 cup of pasta water.

  5. Add both sauces to a large sauté pan and stir until combined.

  6. Strain the radiatori and add it to the pan with the blush sauce. Toss over medium-high heat. Add pasta water as needed, 1/4 cup at a time.

  7. Plate and top with whipped ricotta, crushed red chili flakes, marjoram and a drizzle of olive oil to finish.

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