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–+ servings
cavatappi pasta

cavatappi pasta

Twisty cavatappi in a silky garlic-Parmesan cream sauce that clings to every curve—fast, comforting, and weeknight-friendly.
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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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