Variety is the spice of life, and when it comes to cavatappi, the possibilities are endless! Whether you’re whipping up a quick weeknight dinner, celebrating with seasonal favorites, or indulging in some comfort food, these 18 delicious cavatappi recipes have got you covered. Dive into our roundup and discover your next pasta obsession—each dish promises to bring joy to your table and smiles to your loved ones.
Creamy Garlic Parmesan Cavatappi
Savory and sumptuous, this Creamy Garlic Parmesan Cavatappi is a dish that marries the robust flavors of garlic and Parmesan with the comforting texture of perfectly cooked pasta. It’s a luxurious yet approachable recipe that promises to elevate your weeknight dinner into something truly special.
Ingredients
- For the pasta:
- 12 oz cavatappi pasta
- 1 tbsp salt
- For the sauce:
- 3 tbsp unsalted butter
- 4 garlic cloves, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/2 tsp black pepper
Instructions
- Bring a large pot of water to a boil over high heat. Add 1 tbsp salt and the cavatappi pasta. Cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining for adjusting sauce consistency later.
- While the pasta cooks, melt 3 tbsp unsalted butter in a large skillet over medium heat. Add 4 minced garlic cloves and sauté until fragrant, about 1 minute, being careful not to burn.
- Pour in 1 cup heavy cream, stirring constantly to combine with the butter and garlic. Bring the mixture to a gentle simmer, then reduce heat to low.
- Gradually whisk in 1 cup grated Parmesan cheese until the sauce is smooth and creamy. Stir in 1/2 tsp black pepper. Tip: If the sauce is too thick, add reserved pasta water a tablespoon at a time until desired consistency is reached.
- Add the drained cavatappi to the skillet, tossing to coat the pasta evenly with the sauce. Cook for an additional 1-2 minutes to allow the flavors to meld.
Kaleidoscopic in flavor, this dish boasts a velvety sauce that clings to every curve of the cavatappi, offering a harmonious blend of garlicky sharpness and Parmesan richness. Serve it garnished with extra Parmesan and a sprinkle of fresh parsley for a touch of color and freshness.
Spicy Cajun Cavatappi Pasta
Bold flavors and a touch of heat define this Spicy Cajun Cavatappi Pasta, a dish that marries the rustic charm of corkscrew pasta with the vibrant spices of Cajun seasoning. Perfect for those who appreciate a meal with depth and character, this recipe promises a delightful culinary adventure.
Ingredients
- For the pasta:
- 12 oz cavatappi pasta
- 1 tbsp salt
- For the sauce:
- 2 tbsp olive oil
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tbsp Cajun seasoning
- 1/2 tsp garlic powder
- For the garnish:
- 1/4 cup chopped parsley
- 1/2 lemon, juiced
Instructions
- Bring a large pot of water to a boil over high heat. Add 1 tbsp salt and 12 oz cavatappi pasta, stirring occasionally to prevent sticking. Cook for 8-10 minutes, or until al dente. Drain and set aside.
- In a large skillet, heat 2 tbsp olive oil over medium heat. Add 1 tbsp Cajun seasoning and 1/2 tsp garlic powder, stirring for 30 seconds to release the flavors.
- Pour in 1 cup heavy cream, stirring constantly to combine with the spices. Bring to a gentle simmer, then reduce heat to low and let thicken for 3-4 minutes.
- Add the cooked pasta to the skillet, tossing to coat evenly with the sauce. Sprinkle in 1/2 cup grated Parmesan cheese, stirring until melted and creamy.
- Remove from heat and garnish with 1/4 cup chopped parsley and the juice of 1/2 lemon, tossing lightly to distribute.
Now, this Spicy Cajun Cavatappi Pasta offers a harmonious blend of creamy texture and fiery spice, with the fresh parsley and lemon adding a bright finish. Serve it alongside a crisp green salad or crusty bread to round out the meal.
Vegetable Loaded Cavatappi Salad
Unveiling a dish that marries the heartiness of pasta with the freshness of garden vegetables, this Vegetable Loaded Cavatappi Salad is a symphony of textures and flavors, perfect for those seeking a nutritious yet indulgent meal.
Ingredients
- For the salad:
- 8 oz cavatappi pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, thinly sliced
- 1/2 cup black olives, sliced
- 1/4 cup fresh basil, chopped
- For the dressing:
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Bring a large pot of salted water to a boil over high heat. Add the cavatappi pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
- While the pasta cooks, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, and slice the black olives. Chop the fresh basil and set aside.
- For the dressing, in a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper until well combined. Tip: Let the dressing sit for 10 minutes to allow the flavors to meld.
- Drain the cooked pasta and rinse under cold water to cool. Transfer to a large mixing bowl.
- Add the prepared vegetables and dressing to the pasta. Toss gently until everything is evenly coated. Tip: For best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving.
With its vibrant colors and crisp textures, this Vegetable Loaded Cavatappi Salad offers a refreshing bite with every forkful. Serve it as a standalone meal or alongside grilled meats for a more substantial feast.
Cavatappi with Roasted Red Pepper Sauce
Gracefully blending the rustic charm of cavatappi with the vibrant allure of roasted red peppers, this dish is a testament to the beauty of simple ingredients transformed into something extraordinary. The sauce, rich and velvety, clings to every twist of the pasta, offering a harmonious balance of sweetness and smokiness that’s utterly irresistible.
Ingredients
- For the sauce:
- 2 large red bell peppers
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 tsp salt
- 1/4 tsp black pepper
- For the pasta:
- 12 oz cavatappi pasta
- 4 quarts water
- 1 tbsp salt
Instructions
- Preheat your oven to 425°F. Place the red bell peppers on a baking sheet and roast for 25 minutes, turning once halfway through, until the skins are charred and blistered.
- Remove the peppers from the oven and immediately place them in a bowl covered with plastic wrap. Let them steam for 10 minutes to loosen the skins.
- Peel the skins off the peppers, remove the seeds, and chop the flesh into small pieces.
- In a medium saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
- Add the chopped roasted peppers to the saucepan and cook for another 2 minutes, stirring occasionally.
- Transfer the pepper mixture to a blender, add the heavy cream, salt, and black pepper, and blend until smooth. Return the sauce to the saucepan and keep warm over low heat.
- Bring 4 quarts of water to a boil in a large pot. Add 1 tbsp of salt and the cavatappi pasta. Cook according to package instructions until al dente, about 9 minutes.
- Drain the pasta, reserving 1/2 cup of the pasta water. Add the pasta to the saucepan with the sauce, tossing to combine. If the sauce is too thick, add the reserved pasta water a little at a time until desired consistency is reached.
Delight in the creamy texture and the deep, smoky flavors of the roasted red pepper sauce that coats each piece of cavatappi perfectly. For an extra touch of elegance, garnish with freshly grated Parmesan cheese and a sprinkle of chopped basil before serving.
Cheesy Baked Cavatappi
Just when you thought pasta couldn’t get any more indulgent, along comes Cheesy Baked Cavatappi, a dish that marries the comforting swirls of cavatappi with a rich, velvety cheese sauce, all baked to golden perfection. This recipe is a testament to the joy of combining simple ingredients to create something truly spectacular.
Ingredients
- For the pasta:
- 12 oz cavatappi pasta
- 1 tbsp salt
- For the cheese sauce:
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups whole milk, warmed
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp ground mustard
- 1/4 tsp cayenne pepper
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- Salt to taste
- For the topping:
- 1/2 cup panko breadcrumbs
- 2 tbsp melted unsalted butter
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Bring a large pot of water to a boil, add 1 tbsp salt, and cook the cavatappi according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
- In a medium saucepan over medium heat, melt 3 tbsp butter. Whisk in 3 tbsp flour and cook for 1 minute until golden.
- Gradually whisk in the warmed milk, ensuring no lumps remain. Stir in garlic powder, onion powder, ground mustard, and cayenne pepper. Cook for 3-4 minutes until the sauce thickens.
- Remove the saucepan from heat and stir in the cheddar and mozzarella cheeses until fully melted and the sauce is smooth. Season with salt to taste.
- Combine the cooked cavatappi with the cheese sauce, then transfer to the prepared baking dish.
- In a small bowl, mix together panko breadcrumbs, 2 tbsp melted butter, and Parmesan cheese. Sprinkle evenly over the pasta.
- Bake for 20-25 minutes until the topping is golden and the sauce is bubbly.
- Let the dish rest for 5 minutes before serving to allow the sauce to set slightly.
Hearty and rich, this Cheesy Baked Cavatappi boasts a creamy interior with a satisfyingly crisp topping. For an extra touch of elegance, serve alongside a crisp green salad dressed in a light vinaigrette to cut through the richness.
Cavatappi Carbonara with Peas
Zesty and comforting, this Cavatappi Carbonara with Peas marries the creamy richness of traditional carbonara with the sweet pop of peas for a dish that’s both luxurious and approachable. Perfect for a weeknight dinner that feels special, it’s a testament to the magic of simple ingredients coming together in perfect harmony.
Ingredients
- For the pasta:
- 12 oz cavatappi pasta
- 1 tbsp salt
- For the sauce:
- 4 large eggs
- 1 cup grated Pecorino Romano cheese
- 1/2 cup grated Parmesan cheese
- 1/2 tsp freshly ground black pepper
- For the mix-ins:
- 6 oz pancetta, diced
- 1 cup frozen peas, thawed
- 2 cloves garlic, minced
Instructions
- Bring a large pot of water to a boil over high heat. Add 1 tbsp salt and the cavatappi pasta, cooking according to package instructions until al dente, about 8-10 minutes. Reserve 1 cup of pasta water before draining.
- While the pasta cooks, whisk together the eggs, Pecorino Romano, Parmesan, and black pepper in a medium bowl until smooth.
- In a large skillet over medium heat, cook the diced pancetta until crispy, about 5-7 minutes. Remove pancetta with a slotted spoon and set aside, leaving the fat in the skillet.
- Add the minced garlic to the skillet and sauté until fragrant, about 30 seconds. Stir in the thawed peas and cook for an additional 2 minutes.
- Reduce the heat to low. Quickly add the drained pasta and crispy pancetta to the skillet, tossing to combine.
- Remove the skillet from heat. Pour the egg and cheese mixture over the pasta, stirring rapidly to create a creamy sauce. If the sauce is too thick, gradually add reserved pasta water until desired consistency is reached.
- Serve immediately, garnished with additional grated cheese and black pepper if desired.
Ultimate in comfort, this dish boasts a velvety sauce clinging to each corkscrew of pasta, with the pancetta adding a salty crunch and peas a burst of sweetness. For an extra touch of elegance, serve with a light, crisp white wine that complements the richness of the carbonara.
One-Pot Cavatappi with Sausage and Kale
Lusciously hearty and effortlessly sophisticated, this one-pot cavatappi with sausage and kale marries the rustic charm of Italian cuisine with the convenience of modern cooking. Perfect for weeknight dinners or leisurely weekends, it promises a symphony of flavors with minimal cleanup.
Ingredients
- For the pasta:
- 12 oz cavatappi pasta
- 4 cups water
- 1 tsp salt
- For the sausage and kale:
- 1 lb Italian sausage, casings removed
- 1 tbsp olive oil
- 3 cups kale, stems removed and leaves chopped
- 2 cloves garlic, minced
- For the sauce:
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 tsp red pepper flakes
Instructions
- In a large pot, bring 4 cups of water to a boil over high heat. Add 1 tsp of salt and 12 oz of cavatappi pasta. Cook for 8 minutes, stirring occasionally, until al dente. Drain and set aside.
- In the same pot, heat 1 tbsp of olive oil over medium heat. Add 1 lb of Italian sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes.
- Add 3 cups of chopped kale and 2 cloves of minced garlic to the pot. Sauté for 2 minutes, until the kale is wilted and the garlic is fragrant.
- Pour in 1 cup of heavy cream and stir to combine. Bring the mixture to a simmer, then reduce the heat to low and let it cook for 3 minutes, allowing the flavors to meld.
- Stir in 1/2 cup of grated Parmesan cheese and 1/4 tsp of red pepper flakes. Add the cooked pasta back to the pot, tossing to coat evenly in the sauce. Cook for an additional 2 minutes to ensure everything is heated through.
Mouthwateringly rich, the creamy sauce clings to every curve of the cavatappi, while the sausage adds a savory depth and the kale introduces a fresh, slightly bitter contrast. Serve this dish with a sprinkle of extra Parmesan and a side of crusty bread to soak up every last drop of sauce.
Lemon Butter Cavatappi with Shrimp
On a balmy summer evening, nothing satisfies quite like a plate of Lemon Butter Cavatappi with Shrimp, where the tangy zest of lemon meets the rich, velvety embrace of butter, all tangled with perfectly al dente cavatappi and succulent shrimp.
Ingredients
- For the pasta:
- 8 oz cavatappi pasta
- 4 cups water
- 1 tbsp salt
- For the shrimp:
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the sauce:
- 4 tbsp unsalted butter
- 2 garlic cloves, minced
- 1/2 cup heavy cream
- 1 lemon, zested and juiced
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 cup grated Parmesan cheese
Instructions
- Bring 4 cups of water to a boil in a large pot. Add 1 tbsp salt and the cavatappi pasta. Cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
- While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat. Season the shrimp with 1/2 tsp salt and 1/4 tsp black pepper. Add the shrimp to the skillet and cook for 2-3 minutes per side, until pink and opaque. Remove shrimp and set aside.
- In the same skillet, melt 4 tbsp butter over medium heat. Add 2 minced garlic cloves and sauté for 1 minute until fragrant.
- Pour in 1/2 cup heavy cream, the zest and juice of 1 lemon, 1/4 tsp salt, and 1/4 tsp black pepper. Stir to combine and simmer for 2-3 minutes until slightly thickened.
- Add the cooked pasta and shrimp back to the skillet, tossing to coat in the sauce. Sprinkle with 1/4 cup grated Parmesan cheese and toss once more.
- Heat the mixture for an additional 1-2 minutes until everything is heated through and the cheese is melted.
How the cavatappi curls hold the creamy lemon butter sauce, while the shrimp add a sweet, briny contrast, makes each forkful a delight. Serve this dish with a crisp white wine and a side of garlic bread to soak up every last drop of sauce.
Cavatappi Pasta Bake with Spinach and Artichokes
Elevating the humble pasta bake to new heights, this Cavatappi Pasta Bake with Spinach and Artichokes combines creamy richness with the fresh, verdant notes of spinach and the tangy depth of artichokes, creating a dish that’s as visually appealing as it is delicious.
Ingredients
- For the pasta:
- 12 oz cavatappi pasta
- 1 tbsp salt
- For the sauce:
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- 2 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 tsp black pepper
- 1/4 tsp nutmeg
- 1 cup grated Parmesan cheese
- For the bake:
- 2 cups chopped spinach
- 1 cup chopped artichoke hearts
- 1 cup shredded mozzarella cheese
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- Bring a large pot of water to a boil, add 1 tbsp salt, and cook the cavatappi pasta according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
- In a large saucepan over medium heat, melt 2 tbsp unsalted butter. Add 3 cloves minced garlic and sauté until fragrant, about 1 minute.
- Whisk in 2 tbsp all-purpose flour to create a roux, cooking for 2 minutes until golden.
- Gradually whisk in 2 cups whole milk and 1 cup heavy cream, ensuring no lumps form. Bring to a simmer and cook until thickened, about 5 minutes.
- Stir in 1/2 tsp black pepper, 1/4 tsp nutmeg, and 1 cup grated Parmesan cheese until the sauce is smooth and creamy.
- Combine the cooked pasta, 2 cups chopped spinach, and 1 cup chopped artichoke hearts with the sauce, mixing until evenly coated.
- Transfer the mixture to a greased baking dish and top with 1 cup shredded mozzarella cheese.
- Bake in the preheated oven for 20-25 minutes, or until the top is bubbly and golden brown.
With its creamy interior and crispy, cheesy top, this pasta bake offers a delightful contrast in textures. The spinach and artichokes add a fresh and tangy flavor that cuts through the richness, making it a perfect dish for a cozy dinner or a sophisticated potluck offering.
Tomato Basil Cavatappi with Fresh Mozzarella
Keenly balancing the vibrant acidity of sun-ripened tomatoes with the aromatic freshness of basil, this Tomato Basil Cavatappi with Fresh Mozzarella is a symphony of summer flavors, elegantly intertwined with the satisfying chew of perfectly al dente pasta.
Ingredients
- For the pasta:
- 12 oz cavatappi pasta
- 4 quarts water
- 1 tbsp salt
- For the sauce:
- 2 cups cherry tomatoes, halved
- 1/4 cup extra virgin olive oil
- 3 garlic cloves, minced
- 1/4 tsp red pepper flakes
- 1/2 tsp salt
- 1/4 tsp black pepper
- For finishing:
- 1 cup fresh basil leaves, torn
- 8 oz fresh mozzarella, cubed
- 1/4 cup grated Parmesan cheese
Instructions
- Bring 4 quarts of water to a rolling boil in a large pot. Add 1 tbsp of salt and the cavatappi pasta. Cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
- While the pasta cooks, heat 1/4 cup of olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, sautéing for 30 seconds until fragrant.
- Add the halved cherry tomatoes, 1/2 tsp salt, and 1/4 tsp black pepper to the skillet. Cook for 5 minutes, stirring occasionally, until the tomatoes soften and release their juices. Tip: For a smoother sauce, gently press some tomatoes with the back of a spoon.
- Drain the pasta and add it directly to the skillet with the tomato sauce. Toss to combine, adding reserved pasta water as needed to loosen the sauce.
- Remove the skillet from heat. Stir in the torn basil leaves, cubed mozzarella, and grated Parmesan. Tip: Adding the mozzarella off the heat prevents it from melting too much, maintaining those delightful creamy pockets.
Zesty and vibrant, this dish offers a delightful contrast between the tender pasta, juicy tomatoes, and creamy mozzarella. Serve it with a crisp white wine and a sprinkle of extra basil for a truly summery experience.
Cavatappi with Mushroom and Thyme Cream Sauce
Rich in flavor and comforting in texture, this cavatappi with mushroom and thyme cream sauce is a dish that marries the earthy tones of mushrooms with the aromatic freshness of thyme, all enveloped in a velvety cream sauce that clings perfectly to the corkscrew pasta.
Ingredients
- For the pasta:
- 12 oz cavatappi pasta
- 1 tbsp salt
- For the sauce:
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 lb cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1 tsp fresh thyme leaves
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and freshly ground black pepper
Instructions
- Bring a large pot of water to a boil over high heat. Add 1 tbsp salt and the cavatappi, cooking according to package instructions until al dente, about 9 minutes. Reserve 1/2 cup of pasta water before draining.
- While the pasta cooks, heat 2 tbsp butter and 1 tbsp olive oil in a large skillet over medium heat until the butter is melted and foamy.
- Add the sliced mushrooms to the skillet, cooking undisturbed for 3 minutes to allow them to brown. Stir occasionally until all mushrooms are golden brown, about 5 more minutes.
- Stir in the minced garlic and thyme leaves, cooking for 1 minute until fragrant.
- Pour in the heavy cream, bringing the mixture to a simmer. Let it cook for 2 minutes, stirring occasionally, until slightly thickened.
- Reduce the heat to low and stir in the grated Parmesan until melted and the sauce is smooth. Season with salt and pepper to taste.
- Add the drained cavatappi to the skillet, tossing to coat in the sauce. If the sauce is too thick, add the reserved pasta water a little at a time until desired consistency is reached.
Elegantly plated, this dish offers a harmonious blend of creamy sauce and al dente pasta, with the mushrooms providing a meaty texture and the thyme a subtle, herby brightness. Serve with a sprinkle of extra Parmesan and a side of crusty bread to soak up every last drop of sauce.
Pesto Cavatappi with Sun-Dried Tomatoes
Zesty and vibrant, this pesto cavatappi with sun-dried tomatoes is a delightful twist on classic pasta dishes, offering a harmonious blend of rich flavors and textures that elevate any meal to a gourmet experience.
Ingredients
- For the pasta:
- 12 oz cavatappi pasta
- 4 quarts water
- 1 tbsp salt
- For the pesto sauce:
- 2 cups fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 1/3 cup pine nuts
- 2 garlic cloves
- 1/2 cup extra virgin olive oil
- 1/4 tsp salt
- For the sun-dried tomatoes:
- 1/2 cup sun-dried tomatoes in oil, drained and chopped
Instructions
- Bring 4 quarts of water to a rolling boil in a large pot over high heat. Add 1 tbsp of salt to the boiling water.
- Add the cavatappi pasta to the boiling water and cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
- While the pasta cooks, prepare the pesto sauce. In a food processor, combine the basil leaves, Parmesan cheese, pine nuts, and garlic cloves. Pulse until finely chopped.
- With the food processor running, slowly drizzle in the olive oil until the mixture is smooth and well combined. Season with 1/4 tsp salt. Tip: For a thinner sauce, add a tablespoon of pasta water.
- Drain the pasta, reserving 1/2 cup of pasta water. Return the pasta to the pot.
- Add the prepared pesto sauce and chopped sun-dried tomatoes to the pasta. Toss to combine, adding reserved pasta water as needed to loosen the sauce. Tip: Warm the sun-dried tomatoes slightly before adding for enhanced flavor.
- Serve immediately, garnished with additional Parmesan cheese if desired.
Silky pesto clings to each corkscrew of cavatappi, while the sun-dried tomatoes offer a chewy contrast and a burst of sweetness. For an extra touch of elegance, serve with a drizzle of high-quality olive oil and a sprinkle of toasted pine nuts.
Cavatappi Alfredo with Broccoli
On a bustling evening, nothing comforts the soul quite like a bowl of Cavatappi Alfredo with Broccoli, where the creamy richness of Alfredo sauce clings to the spiraled pasta, punctuated by the fresh, verdant crunch of broccoli.
Ingredients
- For the pasta:
- 12 oz cavatappi pasta
- 4 cups water
- 1 tsp salt
- For the Alfredo sauce:
- 1/2 cup unsalted butter
- 2 cups heavy cream
- 2 cloves garlic, minced
- 1 1/2 cups grated Parmesan cheese
- 1/4 tsp ground black pepper
- For the broccoli:
- 2 cups broccoli florets
- 1 tbsp olive oil
- 1/4 tsp salt
Instructions
- Bring 4 cups of water to a boil in a large pot. Add 1 tsp salt and 12 oz cavatappi pasta. Cook for 8-10 minutes, stirring occasionally, until al dente. Drain and set aside.
- While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium heat. Add 2 cups broccoli florets and 1/4 tsp salt. Sauté for 5 minutes until bright green and slightly tender. Remove from skillet and set aside.
- In the same skillet, melt 1/2 cup unsalted butter over medium heat. Add 2 cloves minced garlic and sauté for 1 minute until fragrant.
- Pour in 2 cups heavy cream, stirring constantly. Bring to a gentle simmer and cook for 3 minutes, allowing the sauce to thicken slightly.
- Reduce heat to low. Gradually stir in 1 1/2 cups grated Parmesan cheese and 1/4 tsp ground black pepper until the sauce is smooth and creamy.
- Add the cooked pasta and broccoli to the skillet, tossing gently to coat evenly with the Alfredo sauce. Cook for an additional 2 minutes to heat through.
Velvety and indulgent, this Cavatappi Alfredo with Broccoli offers a delightful contrast of textures and flavors. Serve it garnished with extra Parmesan and a sprinkle of red pepper flakes for a touch of heat.
Buffalo Chicken Cavatappi
Unveiling a dish that marries the fiery zest of Buffalo sauce with the comforting embrace of pasta, this Buffalo Chicken Cavatappi is a symphony of flavors and textures. Perfect for those who crave a little heat with their hearty meals, it’s a versatile recipe that promises to delight the palate with every forkful.
Ingredients
- For the pasta:
- 12 oz cavatappi pasta
- 1 tbsp olive oil
- 1 tsp salt
- For the chicken:
- 2 boneless, skinless chicken breasts, cubed
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the sauce:
- 1/2 cup Buffalo sauce
- 1/4 cup heavy cream
- 2 tbsp unsalted butter
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Instructions
- Bring a large pot of water to a boil over high heat. Add 1 tbsp olive oil and 1 tsp salt to the boiling water.
- Add 12 oz cavatappi pasta to the boiling water and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
- While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the cubed chicken breasts to the skillet.
- Season the chicken with 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, and 1/4 tsp black pepper. Cook until the chicken is golden brown and cooked through, about 6-8 minutes. Remove from heat and set aside.
- In the same skillet, melt 2 tbsp unsalted butter over medium heat. Add 1/2 cup Buffalo sauce and 1/4 cup heavy cream, stirring to combine.
- Bring the sauce to a simmer, then reduce the heat to low. Stir in 1/2 cup shredded mozzarella cheese and 1/4 cup grated Parmesan cheese until melted and smooth.
- Add the cooked pasta and chicken to the skillet, tossing to coat evenly with the sauce. Cook for an additional 2 minutes to ensure everything is heated through.
- Serve hot, garnished with additional Parmesan cheese and chopped parsley if desired.
Yielded with a creamy, velvety sauce that clings to every curve of the cavatappi, this dish offers a perfect balance of spice and richness. For an extra crunch, top with crispy fried onions or serve alongside a crisp, chilled celery salad to cut through the heat.
Cavatappi with Smoked Gouda and Bacon
Amidst the bustling rhythm of everyday life, there’s a dish that stands as a testament to the beauty of simplicity and the richness of flavor—cavatappi with smoked Gouda and bacon. This recipe marries the smoky depth of Gouda with the crisp, salty bite of bacon, all wrapped around the playful spirals of cavatappi pasta, creating a dish that’s as comforting as it is sophisticated.
Ingredients
- For the pasta:
- 12 oz cavatappi pasta
- 1 tbsp salt (for boiling water)
- For the sauce:
- 4 slices thick-cut bacon, diced
- 2 cups heavy cream
- 2 cups smoked Gouda cheese, grated
- 1/2 tsp black pepper
Instructions
- Bring a large pot of water to a rolling boil over high heat. Add 1 tbsp salt and the cavatappi pasta. Cook according to package instructions until al dente, about 9 minutes. Drain and set aside, reserving 1/2 cup of pasta water.
- While the pasta cooks, heat a large skillet over medium heat. Add the diced bacon and cook until crispy, about 5 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the fat in the skillet.
- Reduce the heat to medium-low. Pour the heavy cream into the skillet with the bacon fat, stirring to combine. Simmer gently for 3 minutes, allowing the cream to thicken slightly.
- Gradually whisk in the grated smoked Gouda cheese until fully melted and the sauce is smooth, about 2 minutes. If the sauce is too thick, add the reserved pasta water a tablespoon at a time until desired consistency is reached.
- Stir in the cooked cavatappi and crispy bacon until evenly coated with the sauce. Season with black pepper to taste.
Combining the creamy, smoky sauce with the tender pasta and crispy bacon results in a dish that’s irresistibly rich and satisfying. For an extra touch of elegance, garnish with a sprinkle of freshly chopped parsley or a drizzle of truffle oil before serving.
Mediterranean Cavatappi with Olives and Feta
Venturing into the heart of Mediterranean cuisine, this dish combines the robust flavors of briny olives and creamy feta with the satisfying chew of cavatappi pasta, creating a harmonious blend that’s both refreshing and deeply satisfying.
Ingredients
- For the pasta:
- 12 oz cavatappi pasta
- 4 quarts water
- 1 tbsp salt
- For the sauce:
- 3 tbsp extra virgin olive oil
- 3 cloves garlic, minced
- 1/2 tsp red pepper flakes
- 1 cup pitted Kalamata olives, halved
- 1/2 cup sun-dried tomatoes, chopped
- 1/4 cup fresh basil, chopped
- 1/2 cup crumbled feta cheese
- Salt to taste
Instructions
- Bring 4 quarts of water to a rolling boil in a large pot. Add 1 tbsp of salt and the cavatappi pasta. Cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
- While the pasta cooks, heat 3 tbsp of extra virgin olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, sautéing for 1 minute until fragrant. Tip: Avoid browning the garlic to keep its flavor sweet and not bitter.
- Add the halved Kalamata olives and chopped sun-dried tomatoes to the skillet. Cook for 2-3 minutes, stirring occasionally, until the tomatoes soften slightly.
- Drain the pasta, reserving 1/2 cup of pasta water. Add the drained pasta to the skillet with the olive and tomato mixture. Toss to combine, adding reserved pasta water as needed to loosen the sauce.
- Remove from heat and stir in the chopped fresh basil and crumbled feta cheese. Season with salt to taste. Tip: The feta will melt slightly from the heat of the pasta, creating a creamy texture.
Bright and vibrant, this Mediterranean Cavatappi with Olives and Feta offers a delightful contrast of textures, from the tender pasta to the chewy sun-dried tomatoes and creamy feta. Serve it with a crisp white wine and a side of grilled vegetables for a complete meal that transports you straight to the Mediterranean coast.
Cavatappi with Pumpkin Sage Sauce
Nothing heralds the arrival of fall quite like the rich, comforting flavors of pumpkin and sage, elegantly combined in this cavatappi with pumpkin sage sauce. This dish is a harmonious blend of autumnal warmth and sophisticated simplicity, perfect for a cozy dinner that feels both indulgent and wholesome.
Ingredients
- For the sauce:
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 cup pumpkin puree
- 1 cup vegetable broth
- 1/2 cup heavy cream
- 1 tablespoon fresh sage, finely chopped
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
- For the pasta:
- 8 ounces cavatappi pasta
- 4 quarts water
- 1 tablespoon salt
Instructions
- Bring 4 quarts of water to a boil in a large pot. Add 1 tablespoon of salt and the cavatappi pasta. Cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining for adjusting sauce consistency later.
- While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.
- Stir in the pumpkin puree, vegetable broth, and heavy cream. Bring the mixture to a simmer, then reduce the heat to low. Tip: Constant stirring prevents the sauce from sticking to the pan.
- Add the chopped sage, nutmeg, salt, and pepper. Simmer for 5 minutes, allowing the flavors to meld. Tip: Fresh sage offers a brighter flavor than dried, but adjust according to availability.
- Drain the pasta and add it to the skillet with the pumpkin sage sauce. Toss to coat evenly, adding reserved pasta water as needed to reach the desired consistency.
Hearty yet refined, this cavatappi with pumpkin sage sauce boasts a velvety texture and a depth of flavor that’s both earthy and slightly sweet. Serve it garnished with extra sage leaves and a sprinkle of grated Parmesan for an extra layer of richness.
Chili Lime Cavatappi with Avocado
Lusciously vibrant and bursting with flavor, this Chili Lime Cavatappi with Avocado is a symphony of zesty and creamy textures that dance harmoniously on the palate. Perfect for those seeking a dish that’s both refreshing and indulgent, it’s a testament to the beauty of simple ingredients coming together to create something extraordinary.
Ingredients
- For the pasta:
- 8 oz cavatappi pasta
- 1 tbsp olive oil
- 1 tsp salt
- For the sauce:
- 2 avocados, peeled and pitted
- 1/4 cup fresh lime juice
- 1 tbsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 cup water
- For garnish:
- 1/4 cup chopped cilantro
- 1 lime, cut into wedges
Instructions
- Bring a large pot of water to a boil over high heat. Add the cavatappi pasta, olive oil, and salt. Cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
- While the pasta cooks, prepare the sauce. In a blender, combine the avocados, lime juice, chili powder, garlic powder, salt, and water. Blend until smooth and creamy. Tip: Adjust the water quantity for your desired sauce consistency.
- Drain the pasta and return it to the pot. Pour the avocado sauce over the pasta and toss gently to coat evenly. Tip: For an extra kick, add a pinch more chili powder to taste.
- Serve the pasta warm, garnished with chopped cilantro and lime wedges on the side for squeezing.
Hearty yet light, this dish offers a delightful contrast between the tender pasta and the velvety avocado sauce, with the chili and lime adding a vibrant punch. For an elegant presentation, serve in shallow bowls with a sprinkle of extra cilantro and a lime wedge perched on the rim.
Conclusion
Mouthwatering and versatile, these 18 cavatappi recipes are sure to inspire your next meal, whether you’re cooking for a crowd or a cozy night in. We’d love to hear which dishes become your favorites—drop us a comment below! Don’t forget to share the love by pinning this roundup on Pinterest for fellow pasta enthusiasts to discover. Happy cooking!
Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.