Costa Radiatore Pasta, 5 Pounds, 4 Per Case

Costa Radiatore Pasta delivers a clean, product-focused experience with the flavor, texture, and everyday appeal shoppers expect from this item.

Uses

Hearty pasta sauces: The ruffled ridges catch and hold thick meat sauces, Bolognese, and chunky vegetable ragùs in every bite.
Pasta salads: Toss with vinaigrette, chopped vegetables, olives, and proteins for cold salads that hold dressing without pooling at the bottom.
Baked pasta dishes: Layer with cheese, sauce, and fillings for baked ziti-style casseroles; the shape holds up well under oven heat without turning mushy.
Soups and stews: Add radiatore to minestrone, pasta e fagioli, or other broth-based soups where a sturdy short cut is needed.
School and institutional foodservice: The compact shape portions easily onto cafeteria trays and reheats well for bulk serving.

Who Would Benefit

• Restaurants and Italian eateries looking for a versatile short pasta that sauces cling to
• Caterers and event planners who need reliable, high-volume pasta for large gatherings
• School and institutional kitchens that serve baked pasta and pasta salad on rotation
• Meal prep operations that cook in bulk and reheat throughout the week
• Home cooks who prefer stocking pantry staples in larger quantities

Product Highlights

• Made from durum wheat semolina for a firm al dente texture and golden color
• Radiatore cut with ruffled edges and ridged surface that captures sauces effectively
• 5-pound box sized for foodservice and high-volume home pantries
• 4 boxes per case, 20 pounds total, for consistent supply planning
• Produced by Costa Pasta Montana, an established name in Italian-style pasta
• Holds up well in baked dishes, cold salads, and soup applications without breaking down

Common Applications

Radiatore’s sculpted, ridged shape makes it a strong match for any dish where sauce retention matters. For cream-based preparations like Alfredo or carbonara, the ruffled edges catch the thick sauce so every forkful is coated. In tomato-based dishes, the ridges grip chunky marinara or arrabbiata without the sauce sliding off. The shape also performs well in pasta e fagioli and minestrone, where its compact form fits comfortably on a spoon. For cold applications, radiatore’s nooks hold vinaigrettes and creamy dressings in pasta salads, keeping flavor distributed evenly even after refrigeration.

Preparation & Use

Bring a large pot of salted water to a rolling boil. Add radiatore and stir occasionally to prevent sticking. Cook 8 to 10 minutes for al dente or 10 to 12 minutes for a softer texture, then drain immediately. For baked dishes, undercook by 1 to 2 minutes since the pasta will finish in the oven. Rinse with cold water only when preparing pasta salad to stop cooking and remove surface starch that can make dressings slide off. One pound of dry radiatore yields approximately 2.5 pounds cooked, yielding roughly eight standard 3-ounce cooked servings per pound.