cavatappi pasta

cavatappi pasta: Creamy Garlic Parmesan (30 Minutes)

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Creamy, cozy, and weeknight-easy, this cavatappi pasta wraps each corkscrew noodle in a velvety Parmesan-and-cream sauce that clings to every ridge. The spiraled shape shines in luscious, garlic-scented sauces, making this dish as comforting as it is quick. With a few pantry staples and a single skillet, you’ll have a restaurant-worthy bowl of pasta ready to twirl in minutes.

Why You’ll Love Thiscavatappi pasta Recipe

  • Quick and easy to prepare—perfect for busy nights without sacrificing flavor.
  • Uses simple, wholesome ingredients you likely already have on hand.
  • Perfect for family meals or entertaining—rich, creamy, and crowd-pleasing.

A Little Background

Cavatappi’s springy corkscrew shape isn’t just fun to eat—it’s designed to catch and hold onto sauce. This creamy interpretation leans into that strength with a silky garlic-Parmesan cream that turns everyday pantry items into comfort food. It’s a flexible base for weeknight add-ins like peas, spinach, or sautéed mushrooms, yet satisfying enough to serve exactly as is.

Key Ingredients for perfect cavatappi pasta

  • Cavatappi: Corkscrew pasta with ridges that trap every drop of creamy sauce.
  • Heavy cream: Builds a lush, velvety base that coats the noodles beautifully.
  • Parmesan cheese: Adds nutty depth and helps naturally thicken the sauce.
  • Butter: Enriches the sauce and brings a glossy finish.
  • Garlic: Fragrant backbone that keeps the cream sauce savory, not flat.

Step-by-Step Instructions to make cavatappi pasta

  1. Boil the pasta: Cook cavatappi in well-salted water until just al dente. Reserve 1 cup of pasta water, then drain.
  2. Make the base: In a large skillet over medium heat, melt butter and gently sauté minced garlic until fragrant, 30–60 seconds.
  3. Create the sauce: Pour in heavy cream and bring to a gentle simmer. Whisk in grated Parmesan a handful at a time until smooth. Season with salt, black pepper, and a pinch of red pepper flakes (optional).
  4. Finish and serve: Toss drained cavatappi into the sauce, loosening with splashes of reserved pasta water until glossy and well-coated. Serve immediately with extra Parmesan and chopped parsley if you like.

Pro Tips & Variations

  • Starch is your friend: Add pasta water gradually to achieve a silky, restaurant-style sheen.
  • Gentle heat only: Keep the sauce just at a simmer to prevent the dairy from separating.
  • Make it greener: Fold in blanched peas, baby spinach, or steamed broccoli florets at the end.
  • Boost the umami: Stir in a spoonful of mascarpone or a knob of cream cheese for extra richness.
  • Storage & reheat: Refrigerate up to 3 days. Rewarm gently with a splash of milk or cream to revive the sauce.

Serving Suggestions

Serve with a crisp green salad, garlicky roasted vegetables, or warm focaccia. Pair with a bright white wine like Pinot Grigio or a sparkling water with lemon. It’s an easy main course for casual dinners, date nights, or last-minute company.

cavatappi pasta

Twisty cavatappi in a silky garlic-Parmesan cream sauce that clings to every curve—fast, comforting, and weeknight-friendly.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4 servings
Calories 650 kcal

Equipment

  • Large pot
  • Large skillet
  • Colander
  • Measuring Cup
  • Fine Grater or Microplane

Ingredients
  

Pasta

  • 12 oz cavatappi
  • 1 tbsp kosher salt for the pasta water

Creamy Garlic-Parmesan Sauce

  • 4 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup Parmesan cheese, finely grated freshly grated for best melt
  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp red pepper flakes optional
  • 2 tbsp fresh parsley, chopped for serving, optional

Instructions
 

  • Bring a large pot of well-salted water to a boil. Cook the cavatappi until just al dente according to package directions. Reserve 1 cup of the starchy pasta water, then drain.
  • Meanwhile, melt the butter in a large skillet over medium heat. Add the minced garlic and cook until fragrant, 30 to 60 seconds, stirring often—do not brown.
  • Pour in the heavy cream and bring to a gentle simmer. Season with black pepper and a pinch of salt if needed. Simmer 2 to 3 minutes to slightly thicken.
  • Lower the heat and whisk in the Parmesan a small handful at a time until smooth and creamy. Stir in red pepper flakes if using.
  • Add the drained cavatappi to the skillet and toss to coat, loosening with splashes of reserved pasta water until the sauce is glossy and clings to the spirals, 1 to 2 minutes.
  • Taste and adjust seasoning. Serve immediately, topped with parsley and extra Parmesan if desired.

Notes

For the smoothest sauce, grate Parmesan fresh from a block. Pre-shredded cheeses often contain anti-caking agents that can cause graininess.
Keep the cream at a gentle simmer and avoid high heat after adding cheese to prevent separating or curdling.
Make it your own: fold in peas, baby spinach, sautéed mushrooms, or rotisserie chicken right before serving.
Leftovers keep 3 days in the fridge. Reheat gently with a splash of milk or cream to revive the sauce’s silky texture.

Nutrition

Calories: 650kcalCarbohydrates: 58gProtein: 22gFat: 38gSaturated Fat: 23gCholesterol: 115mgSodium: 690mgPotassium: 220mgFiber: 3gSugar: 3gVitamin A: 900IUVitamin C: 2mgCalcium: 350mgIron: 2.5mg
Keyword cavatappi pasta, creamy pasta, garlic Parmesan, vegetarian, weeknight dinner
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