Creamy Cavatappi Pasta
This Creamy Cavatappi Pasta is the kind of simple, comforting weeknight dinner that feels indulgent but comes together in under 20 minutes. Short, spiraled cavatappi holds onto a rich, garlicky cream sauce so every forkful is saucy and satisfying. The ingredient list is intentionally small and pantry-friendly, so you can make a decadent, restaurant-style meal with minimal fuss.
Why you’ll love this recipe
Lightly jazzed-up pantry staples become a silky, cheesy sauce that clings to every twist of pasta. This recipe uses a single pan for the sauce and a pot for the pasta, so cleanup is easy. It’s ideal for busy evenings, and the simple flavors let the creamy texture and fresh garlic shine.
Ingredients
- ▢8ouncescavatappi pasta, no substitutions for video
- ▢1tablespoonunsalted butter
- ▢1tablespoonextra virgin olive oil
- ▢3clovesgarlic, minced
- ▢1teaspoonItalian seasoning
- ▢¾cupheavy cream
- ▢½cupgrated parmesan cheese
- ▢½teaspoonkosher salt, plus more for the pasta water
- ▢½ to 1teaspoonfinely ground black pepper
Equipment
- Large pot for boiling pasta
- Large skillet or sauté pan
- Wooden spoon or heatproof spatula
- Colander
- Measuring cups and spoons
Prep
Bring a large pot of water to a rolling boil and season generously with kosher salt. Mince the garlic so it’s ready to go into the pan. Measure out the cream and grate the Parmesan if needed.
Step-by-step Instructions
- Cook the pasta: Add 8ouncescavatappi pasta to the boiling, salted water and cook according to the package directions until al dente. Reserve about ¼ cup of the pasta cooking water, then drain the pasta in a colander and set aside.
- Heat fats: While the pasta cooks, warm a large skillet over medium heat. Add 1tablespoonunsalted butter and 1tablespoonextra virgin olive oil to the skillet. Allow the butter to melt completely and the oil to shimmer but not smoke.
- Sauté garlic and seasonings: Add 3clovesgarlic, minced, to the skillet. Stir constantly and cook for about 30–45 seconds, until fragrant but not browned. Sprinkle in 1teaspoonItalian seasoning and stir to combine for another 10–15 seconds.
- Add cream: Pour ¾cupheavy cream into the skillet and reduce the heat to medium-low. Let the cream warm through and begin to steam, stirring occasionally, about 1–2 minutes. Do not allow it to boil vigorously.
- Incorporate cheese: Stir in ½cupgrated parmesan cheese a little at a time, stirring constantly so the cheese melts smoothly into the cream and forms a silky sauce. If the sauce seems too thick, add up to 2 tablespoons of the reserved pasta water to loosen it.
- Season the sauce: Add ½teaspoonkosher salt and ½ to 1teaspoonfinely ground black pepper to the sauce. Taste and adjust the pepper amount to your preference. Remember that parmesan adds saltiness, so adjust carefully.
- Combine pasta and sauce: Add the drained cavatappi to the skillet with the sauce. Toss and stir over low heat until the pasta is evenly coated and the sauce clings to the noodles. If needed, add more of the reserved pasta water, a tablespoon at a time, to reach the desired consistency.
- Finish and serve: Once the pasta is heated through and well coated, remove from heat. Serve immediately, garnishing with an extra sprinkle of grated parmesan and a grind of black pepper if desired.
Tips for success
- Salt the pasta water generously so the pasta is seasoned from the inside out.
- Keep an eye on the garlic and cook only until fragrant to avoid a bitter, burnt taste.
- If your sauce tightens as it cools, stir in a splash of the reserved pasta water to loosen it back up—the starchy water helps the sauce cling to the cavatappi.
- For a lighter texture, use the lower amount of pepper; for a more assertive kick, use the full 1teaspoon.
Make-ahead and storage
This Creamy Cavatappi Pasta is best enjoyed fresh, but you can refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a skillet over low heat with a splash of cream or reserved pasta water to revive the sauce.
Variations and add-ins
Keep the base recipe as written for a classic, simple plate. If you want to add vegetables or protein, toss in quickly cooked spinach, roasted cherry tomatoes, or seared mushrooms when you add the pasta to the sauce. For a protein boost, add pre-cooked shredded chicken or cooked chickpeas at the end and warm through.
Serving suggestions
Serve this dish with a crisp green salad and crusty bread to soak up any extra sauce. A light squeeze of lemon over the finished pasta brightens the richness, and a few red pepper flakes add warmth if you like heat.
Final notes
This Creamy Cavatappi Pasta is proof that a few high-quality ingredients can make an irresistible meal. The cavatappi’s corkscrew shape captures the creamy Parmesan sauce perfectly, creating a satisfying, comforting bowl every time. Follow the step-by-step directions above for reliable results and enjoy a quick, flavorful dinner any night of the week.
Creamy Cavatappi Pasta
Ingredients
Equipment
Method
- Bring a large pot of water to a rolling boil and add 2 tablespoons kosher salt.
- Add 8 ounces cavatappi pasta and cook until 1 minute less than the package directions (about 9–11 minutes); reserve 1 cup pasta cooking water then drain the pasta.
- In a large skillet over medium heat, add 1 tablespoon butter and 1 tablespoon olive oil; let the butter melt.
- Add the minced garlic and 1 teaspoon Italian seasoning and cook, stirring, until fragrant, about 30 seconds.
- Slowly whisk in 3/4 cup heavy cream, bring to a low simmer, then reduce heat to medium-low and cook, stirring often, until slightly thickened, about 2–4 minutes.
- Stir in 1/2 cup grated Parmesan, 1/2 teaspoon kosher salt, and 1/2 to 1 teaspoon black pepper until the cheese melts into the sauce.
- Add the drained pasta and 1/4 cup reserved pasta water to the skillet and toss to coat; cook over medium heat, stirring constantly, until the sauce is creamy and coats the pasta, adding more reserved pasta water 1 tablespoon at a time if the sauce is too thick.
- Remove from heat and let sit 1–2 minutes before serving; serve with additional Parmesan and minced parsley if desired.
Notes
- Heavy cream may be substituted with half-and-half or whole milk for a lighter sauce.
- Any twisty or curved pasta can replace cavatappi.
- Reserve pasta water to adjust sauce consistency as needed.
- Cook pasta 1 minute less than package directions for best texture.
