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cavatappi pasta recipes-1

Cavatappi Pasta Recipes

This rich and creamy cavatappi pasta dish combines tender pasta twists with a velvety tomato basil sauce and plenty of parmesan cheese. It’s perfect for a quick but elegant weeknight dinner or a comforting weekend meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 persons
Course: Main Course
Cuisine: Italian
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

  • 350 grams cavatappi pasta
  • 2 tablespoons olive oil
  • 3 cloves fresh garlic, minced
  • 1 medium shallot, finely diced
  • 400 grams crushed tomatoes (canned)
  • 120 milliliters heavy cream For a lighter version, use half-and-half or whole milk.
  • 15 grams fresh basil, chopped
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 50 grams parmesan cheese, grated Plus extra for serving.
  • ¼ teaspoon red pepper flakes Optional.

Equipment

  • 1 large pot
  • 1 colander
  • 1 large skillet or sauté pan
  • 1 cutting board
  • 1 measuring cups and spoons

Method
 

  1. Boil a large pot of water with a generous pinch of salt.
  2. Add the cavatappi pasta and cook for 9–10 minutes, or until al dente. Reserve 120 milliliters pasta water, then drain the pasta.
  3. While the pasta cooks, heat olive oil in a large skillet over medium heat.
  4. Add the minced garlic and diced shallot. Sauté for 2–3 minutes until fragrant and translucent, without letting them brown.
  5. Add the crushed tomatoes to the skillet. Simmer for 5 minutes, stirring occasionally.
  6. Pour in the heavy cream, add salt, black pepper, and red pepper flakes (if using). Stir and simmer for 3 minutes, letting the sauce thicken slightly.
  7. Taste and adjust seasoning if needed. Stir in half of the chopped basil and 50 grams grated parmesan until melted and creamy.
  8. Add the cooked cavatappi pasta to the sauce. Toss gently to coat, adding a splash of reserved pasta water if needed for a silky sauce.
  9. Serve immediately, garnished with extra parmesan and the remaining basil.

Notes

For a lighter version, use half-and-half or whole milk instead of heavy cream.
You can add cooked chicken, Italian sausage, or roasted vegetables for variation.
Leftovers keep in the fridge for 2 days and can be reheated gently with a little splash of milk or water.