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