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
Boil the pasta: Cook cavatappi in well-salted water until just al dente. Reserve 1 cup of pasta water, then drain.
Make the base: In a large skillet over medium heat, melt butter and gently sauté minced garlic until fragrant, 30–60 seconds.
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).
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.
1cupParmesan cheese, finely gratedfreshly grated for best melt
1/4tspfreshly ground black pepper
1/4tspred pepper flakesoptional
2tbspfresh parsley, choppedfor 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.
