23 Delicious Cavatappi Recipes for Every Occasion

Ready to twist up your mealtime routine? Cavatappi, with its playful corkscrew shape, is the perfect pasta to bring fun and flavor to your table. Whether you’re whipping up a quick weeknight dinner, craving some hearty comfort food, or looking for a dish to impress at your next gathering, we’ve got you covered. Dive into these 23 delicious cavatappi recipes that promise to delight for every occasion!

Creamy Garlic Parmesan Cavatappi

Very few dishes can match the comfort and flavor of a creamy pasta. This one’s a weeknight hero with minimal fuss and maximum taste.

Ingredients

– 8 oz cavatappi pasta
– 2 tbsp butter
– 4 garlic cloves, minced
– a splash of heavy cream
– 1/2 cup grated parmesan
– a pinch of salt and pepper
– a couple of fresh basil leaves for garnish

Instructions

1. Boil the cavatappi in salted water until al dente, about 8-10 minutes. Drain and set aside.
2. In the same pot, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds.
3. Pour in a splash of heavy cream, stirring constantly to combine with the garlic butter.
4. Reduce heat to low and gradually stir in the grated parmesan until the sauce is smooth.
5. Toss the cooked pasta into the sauce, ensuring each piece is well coated. Season with a pinch of salt and pepper.
6. Garnish with fresh basil leaves before serving.
Tip: Reserve a cup of pasta water to adjust the sauce’s consistency if needed.
Tip: Freshly grated parmesan melts better than pre-packaged.
Tip: For extra flavor, toast the garlic lightly before adding the cream.
Oozing with creamy goodness, this dish balances the sharpness of parmesan with the sweetness of garlic. Try serving it with a side of crusty bread to scoop up every last bit of sauce.

Spicy Sausage and Cavatappi Skillet

Let’s dive into a dish that’s as hearty as it is easy to whip up on a busy weeknight. This skillet meal combines spicy sausage with cavatappi pasta for a comforting, flavor-packed dinner.

Ingredients

• 1 lb spicy Italian sausage, casings removed
• 2 cups dry cavatappi pasta
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, undrained
• A splash of heavy cream
• A couple of handfuls of baby spinach
• 1/2 cup shredded mozzarella cheese
• Salt and pepper to season

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the sausage, breaking it apart with a spoon. Cook until no longer pink, about 5 minutes.
2. While the sausage cooks, boil the cavatappi according to package instructions until al dente. Drain and set aside.
3. Add onion and garlic to the skillet with the sausage. Cook until the onion is soft, about 3 minutes.
4. Stir in the diced tomatoes and a splash of heavy cream. Let it simmer for 5 minutes to thicken slightly.
5. Fold in the cooked cavatappi and baby spinach until the spinach wilts, about 2 minutes.
6. Sprinkle mozzarella cheese over the top. Cover the skillet for 2 minutes to let the cheese melt.
7. Season with salt and pepper before serving.

Rich and creamy with a kick from the sausage, this dish is a crowd-pleaser. Try serving it straight from the skillet for a rustic touch.

Cavatappi with Roasted Red Pepper Sauce

Got a hankering for something creamy and comforting? This cavatappi with roasted red pepper sauce is your weeknight hero. It’s bold, it’s easy, and it’s ready in a flash.

Ingredients

• 12 oz cavatappi pasta
• 2 cups roasted red peppers, jarred or homemade
• 3 cloves garlic, minced
• A splash of heavy cream
• A couple of tbsp olive oil
• 1/2 cup grated Parmesan
• Salt and pepper, just enough to season

Instructions

1. Preheat your oven to 400°F if you’re roasting your own peppers. Otherwise, skip to step 3.
2. Toss whole red peppers with a bit of olive oil, roast for 25 minutes until charred, then peel and seed.
3. Cook cavatappi in salted boiling water until al dente, about 9 minutes. Reserve a cup of pasta water.
4. While pasta cooks, heat olive oil in a pan, sauté garlic until fragrant, about 30 seconds.
5. Add roasted peppers to the pan, blend with an immersion blender until smooth.
6. Stir in heavy cream and Parmesan until the sauce is creamy. If too thick, loosen with reserved pasta water.
7. Toss the cooked pasta in the sauce, season with salt and pepper to finish.

Keep it simple with a sprinkle of extra Parmesan, or jazz it up with grilled chicken. The sauce clings to every twist of pasta, delivering a smoky, creamy bite every time.

Cheesy Baked Cavatappi with Mozzarella

Ready to dive into a comfort food classic? This cheesy baked cavatappi is a crowd-pleaser with its gooey mozzarella and perfectly al dente pasta.

Ingredients

• 12 oz cavatappi pasta
• 2 cups shredded mozzarella
• 1 cup heavy cream
• 2 tbsp butter
• A couple of garlic cloves, minced
• A pinch of salt
• A splash of olive oil

Instructions

1. Preheat your oven to 375°F. Tip: Always preheat for even cooking.
2. Boil the cavatappi in salted water until al dente, about 8 minutes. Drain and set aside.
3. In a pan, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds.
4. Pour in the heavy cream, bring to a simmer, and let it thicken slightly, about 2 minutes.
5. Add 1 cup of mozzarella to the cream sauce, stirring until melted and smooth.
6. Toss the cooked pasta in the sauce until well coated. Tip: Reserve some pasta water to adjust sauce consistency.
7. Transfer the pasta to a baking dish, top with the remaining mozzarella.
8. Bake for 15 minutes, or until the cheese is bubbly and golden. Tip: Broil for the last 2 minutes for extra crispiness.

Golden and glorious, this dish boasts a creamy interior with a crispy cheese top. Serve it straight from the oven with a side of garlic bread for the ultimate comfort meal.

Cavatappi Carbonara with Pancetta

This cavatappi carbonara with pancetta is a twist on the classic, offering a hearty, satisfying meal. Tossed in a creamy egg sauce, it’s a dish that promises comfort in every bite.

Ingredients

• 8 oz cavatappi pasta
• 4 oz pancetta, diced
• 2 large eggs
• 1/2 cup grated Pecorino Romano
• 1/2 cup grated Parmesan
• A splash of olive oil
• A couple of garlic cloves, minced
• Freshly ground black pepper
• Salt

Instructions

1. Bring a large pot of salted water to a boil. Add the cavatappi and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat a splash of olive oil in a large skillet over medium heat. Add the pancetta and cook until crispy, about 5 minutes. Tip: Render the fat slowly for maximum flavor.
3. Add the minced garlic to the skillet with the pancetta and cook for 1 minute until fragrant. Remove from heat.
4. In a bowl, whisk together the eggs, Pecorino Romano, Parmesan, and a generous amount of black pepper.
5. Quickly toss the hot, drained pasta with the pancetta and garlic. Tip: The heat from the pasta will cook the eggs safely.
6. Remove the skillet from heat and immediately pour the egg mixture over the pasta, stirring rapidly to create a creamy sauce. Tip: Use the reserved pasta water to adjust the sauce’s consistency if needed.
7. Season with salt to taste and serve immediately.

Great for a cozy night in, this dish boasts a silky texture with a salty, cheesy punch. Try topping with an extra sprinkle of Parmesan and a dash of red pepper flakes for a spicy kick.

Lemon Butter Cavatappi with Shrimp

Savory and bright, this dish combines tender shrimp with creamy lemon butter sauce over curly cavatappi pasta. It’s a quick, satisfying meal that feels fancy without the fuss.

Ingredients

• 8 oz cavatappi pasta
• 1 lb shrimp, peeled and deveined
• 2 tbsp butter
• 2 cloves garlic, minced
• A splash of white wine
• 1/2 cup heavy cream
• Zest and juice of 1 lemon
• A couple of tbsp chopped parsley
• Salt and pepper to season

Instructions

1. Bring a large pot of salted water to a boil. Cook cavatappi according to package instructions until al dente, about 9 minutes. Drain and set aside.
2. While pasta cooks, season shrimp with salt and pepper. Heat a large skillet over medium-high heat, add 1 tbsp butter, and cook shrimp until pink, about 2 minutes per side. Remove shrimp and set aside.
3. In the same skillet, melt remaining butter. Add garlic and cook until fragrant, about 30 seconds. Tip: Don’t let garlic brown or it’ll turn bitter.
4. Pour in a splash of white wine to deglaze the pan, scraping up any browned bits. Let it simmer for 1 minute to reduce slightly.
5. Stir in heavy cream, lemon zest, and juice. Bring to a gentle simmer and cook until sauce thickens slightly, about 3 minutes. Tip: The sauce should coat the back of a spoon.
6. Return shrimp and pasta to the skillet. Toss everything together until well coated. Tip: Add a splash of pasta water if the sauce seems too thick.
7. Garnish with chopped parsley before serving.

Rich and creamy with a zesty lemon kick, this dish is perfect as is or with a side of crusty bread to soak up the sauce. The cavatappi’s ridges hold onto the sauce beautifully, ensuring every bite is flavorful.

Cavatappi Pasta Salad with Fresh Vegetables

Perfect for picnics or potlucks, this cavatappi pasta salad packs a crunch with fresh veggies and a zesty dressing. It’s a no-fuss dish that comes together in minutes.

Ingredients

• 12 oz cavatappi pasta
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 bell pepper, any color, chopped
• 1/4 red onion, thinly sliced
• A handful of fresh basil, torn
• A splash of olive oil
• 2 tbsp red wine vinegar
• A pinch of salt and pepper
• A couple of garlic cloves, minced

Instructions

1. Bring a large pot of salted water to a boil. Add the cavatappi and cook according to package instructions until al dente, about 9 minutes.
2. While the pasta cooks, whisk together olive oil, red wine vinegar, minced garlic, salt, and pepper in a small bowl for the dressing.
3. Drain the pasta and rinse under cold water to stop the cooking process. Tip: Rinsing also removes excess starch, preventing the salad from becoming sticky.
4. In a large bowl, combine the cooled pasta, cherry tomatoes, cucumber, bell pepper, red onion, and basil.
5. Pour the dressing over the salad and toss to coat evenly. Tip: Let the salad sit for 10 minutes before serving to allow flavors to meld.
6. Season with additional salt and pepper if needed. Tip: For an extra kick, add a sprinkle of crushed red pepper flakes.

Makes a refreshing side with a satisfying bite from the veggies and a tangy dressing. Serve chilled or at room temperature for best flavor.

Tomato Basil Cavatappi with Fresh Mozzarella

Ever crave a dish that’s both comforting and fresh? This Tomato Basil Cavatappi with Fresh Mozzarella hits the spot with its vibrant flavors and creamy texture.

Ingredients

– 12 oz cavatappi pasta
– 2 cups cherry tomatoes, halved
– 1 cup fresh basil leaves, torn
– 8 oz fresh mozzarella, cubed
– 3 tbsp olive oil
– 2 cloves garlic, minced
– A splash of balsamic vinegar
– A pinch of red pepper flakes
– Salt and freshly ground black pepper

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the cavatappi and cook according to package instructions until al dente, about 9 minutes.
3. While the pasta cooks, heat olive oil in a large skillet over medium heat.
4. Add the minced garlic and a pinch of red pepper flakes, sautéing until fragrant, about 30 seconds.
5. Toss in the cherry tomatoes and cook until they start to soften, about 3 minutes.
6. Drain the pasta, reserving a 1/2 cup of the pasta water.
7. Add the drained pasta to the skillet with the tomatoes.
8. Pour in the reserved pasta water and a splash of balsamic vinegar, tossing to combine.
9. Remove from heat and stir in the fresh mozzarella and torn basil leaves.
10. Season with salt and freshly ground black pepper to taste.

Zesty and creamy, this dish is a perfect balance of tangy tomatoes and rich mozzarella. Serve it with a side of garlic bread to soak up the delicious sauce.

Cavatappi with Mushroom and Spinach Cream Sauce

Fancy a cozy, creamy pasta dish that’s ready in a flash? This cavatappi with mushroom and spinach cream sauce is your weeknight hero.

Ingredients

• 8 oz cavatappi pasta
• 2 cups of sliced mushrooms
• 2 cups of fresh spinach
• 1 cup of heavy cream
• 1/2 cup of grated parmesan
• 2 tbsp of olive oil
• 2 cloves of garlic, minced
• A splash of white wine (optional)
• Salt and pepper to season

Instructions

1. Bring a large pot of salted water to a boil. Add the cavatappi and cook according to package instructions until al dente. Tip: Save a cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the mushrooms and sauté until golden, about 5 minutes.
3. Stir in the minced garlic and cook for another minute until fragrant. Tip: Don’t let the garlic burn or it’ll turn bitter.
4. If using, add a splash of white wine to deglaze the pan, scraping up any browned bits. Let it simmer for a minute.
5. Lower the heat and pour in the heavy cream, stirring gently. Let it simmer for 2-3 minutes until slightly thickened.
6. Toss in the spinach and stir until just wilted. Tip: Fresh spinach cooks down quickly, so keep an eye on it.
7. Add the cooked pasta to the skillet, along with the grated parmesan. Toss everything together, adding a splash of pasta water if needed to loosen the sauce.
8. Season with salt and pepper, then serve immediately.

Great texture with the pasta’s twists holding onto the creamy sauce. The mushrooms add earthiness, while the spinach brings a fresh contrast. Try topping with extra parmesan and a crack of black pepper for an extra flavor punch.

Pesto Cavatappi with Sun-Dried Tomatoes

This pesto cavatappi with sun-dried tomatoes is a quick, flavorful dish that’s perfect for busy weeknights. Toss everything together for a meal that feels gourmet without the fuss.

Ingredients

• 12 oz cavatappi pasta
• A couple of garlic cloves, minced
• A splash of olive oil
• 1/2 cup sun-dried tomatoes, chopped
• 1/2 cup basil pesto
• 1/4 cup grated Parmesan cheese
• A pinch of salt
• A pinch of black pepper

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the cavatappi pasta and cook according to package instructions until al dente, about 9 minutes. Tip: Reserve a cup of pasta water before draining.
3. While the pasta cooks, heat a splash of olive oil in a large skillet over medium heat.
4. Add the minced garlic and sauté for about 30 seconds until fragrant. Tip: Don’t let the garlic brown or it’ll turn bitter.
5. Stir in the sun-dried tomatoes and cook for another minute to warm them through.
6. Drain the pasta and add it directly to the skillet with the garlic and tomatoes.
7. Remove the skillet from heat and stir in the pesto and Parmesan cheese. Tip: If the sauce is too thick, loosen it with a bit of the reserved pasta water.
8. Season with a pinch of salt and black pepper, then toss everything to combine.

One bite and you’ll love the creamy pesto coating each corkscrew pasta, with bursts of tangy sun-dried tomatoes. Serve it with a sprinkle of extra Parmesan and a side of crusty bread to soak up the sauce.

Cavatappi Alfredo with Grilled Chicken

Unbelievably creamy and satisfying, this dish combines tender grilled chicken with perfectly cooked cavatappi in a rich Alfredo sauce. It’s a weeknight winner that feels indulgent yet comes together in no time.

Ingredients

• 1 lb cavatappi pasta
• 2 boneless, skinless chicken breasts
• 2 cups heavy cream
• 1 cup grated Parmesan cheese
• 3 cloves garlic, minced
• A splash of olive oil
• A couple of tbsp butter
• Salt and freshly ground black pepper

Instructions

1. Preheat your grill to medium-high, about 375°F.
2. Season the chicken breasts with salt and pepper, then grill for 6-7 minutes per side until the internal temperature reaches 165°F. Let rest before slicing.
3. Meanwhile, cook the cavatappi according to package directions until al dente. Drain and set aside.
4. In a large skillet, heat a splash of olive oil and a couple of tbsp butter over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.
5. Pour in the heavy cream, bring to a simmer, and let it reduce slightly, about 5 minutes. Tip: Stir frequently to prevent sticking.
6. Stir in the grated Parmesan until the sauce is smooth and creamy. Season with salt and pepper to taste.
7. Add the cooked cavatappi to the sauce, tossing to coat evenly. Tip: Reserve a bit of pasta water to adjust the sauce’s consistency if needed.
8. Slice the grilled chicken and serve on top of the pasta. Tip: Garnish with extra Parmesan and a sprinkle of black pepper for an extra flavor boost.

Wonderfully rich and velvety, the Alfredo sauce clings to every twist of cavatappi, while the grilled chicken adds a smoky depth. Try serving it with a side of garlic bread to soak up every last drop of sauce.

Cavatappi with Spicy Arrabbiata Sauce

Dive into this hearty cavatappi with a spicy arrabbiata sauce that’s sure to wake up your taste buds. Perfect for a quick weeknight dinner that doesn’t skimp on flavor.

Ingredients

• 12 oz cavatappi pasta
• A couple of tbsp olive oil
• 4 garlic cloves, minced
• A pinch of red pepper flakes
• 28 oz can of crushed tomatoes
• A splash of red wine
• Salt, just enough to season
• A handful of fresh basil, chopped

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the cavatappi and cook according to package instructions until al dente, about 9 minutes. Tip: Stir occasionally to prevent sticking.
3. While pasta cooks, heat olive oil in a large skillet over medium heat.
4. Add minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant. Tip: Don’t let the garlic brown or it’ll turn bitter.
5. Pour in the crushed tomatoes and red wine, stirring to combine.
6. Simmer the sauce for 10 minutes, stirring occasionally. Tip: If the sauce thickens too much, add a splash of pasta water to loosen it.
7. Drain the pasta, reserving a cup of pasta water.
8. Toss the cooked cavatappi with the arrabbiata sauce in the skillet, adding reserved pasta water as needed to coat the pasta evenly.
9. Stir in the chopped basil and serve immediately.

Hearty and spicy, this dish pairs beautifully with a sprinkle of Parmesan or a side of crusty bread to mop up the sauce. The cavatappi’s twists hold onto the sauce, ensuring every bite is packed with flavor.

Cavatappi and Meatballs in Marinara Sauce

Savory and satisfying, this cavatappi and meatballs in marinara sauce is a weeknight winner. Simple ingredients come together for a comforting meal.

Ingredients

• 1 lb ground beef
• a couple of eggs
• a splash of milk
• 1/2 cup breadcrumbs
• a handful of grated Parmesan
• a pinch of salt and pepper
• 1 tbsp olive oil
• 1 jar (24 oz) marinara sauce
• 12 oz cavatappi pasta
• a sprinkle of fresh basil

Instructions

1. Preheat your oven to 375°F.
2. In a bowl, mix ground beef, eggs, milk, breadcrumbs, Parmesan, salt, and pepper until just combined. Overmixing makes tough meatballs.
3. Shape the mixture into 1-inch balls. Place on a baking sheet lined with parchment paper.
4. Bake for 20 minutes, or until golden and cooked through.
5. While meatballs bake, heat olive oil in a large pan over medium heat. Add marinara sauce and simmer for 10 minutes.
6. Cook cavatappi according to package instructions until al dente. Drain.
7. Add baked meatballs to the marinara sauce. Stir gently to coat.
8. Combine pasta and meatball mixture in a large serving dish. Tip: Reserve some pasta water to adjust sauce thickness if needed.
9. Garnish with fresh basil before serving. Tip: Let meatballs rest in the sauce for 5 minutes to absorb flavors.

Outstandingly hearty, the cavatappi holds the sauce well, while the meatballs stay juicy. Serve with extra Parmesan and a side of garlic bread for a full experience.

Cavatappi with Creamy Avocado Pesto

Savor the simplicity of this creamy, dreamy pasta dish that’s as easy to make as it is delicious. Perfect for those nights when you want something quick yet satisfying.

Ingredients

– 12 oz cavatappi pasta
– 2 ripe avocados, pitted and peeled
– a big handful of fresh basil leaves
– a couple of garlic cloves
– a splash of lemon juice
– 1/4 cup olive oil
– a pinch of salt and pepper
– 1/2 cup grated Parmesan cheese
– a handful of cherry tomatoes, halved (for garnish)

Instructions

1. Boil the cavatappi in salted water until al dente, about 8-10 minutes. Drain, saving a cup of pasta water.
2. While pasta cooks, blend avocados, basil, garlic, lemon juice, olive oil, salt, and pepper in a food processor until smooth.
3. Toss the hot pasta with the avocado pesto, adding reserved pasta water a tablespoon at a time to reach desired creaminess.
4. Stir in the Parmesan cheese until well combined.
5. Garnish with halved cherry tomatoes before serving.
Velvety smooth with a bright, herby kick, this dish is a crowd-pleaser. Try it with a sprinkle of red pepper flakes for an extra zing.

Cavatappi with Butternut Squash and Sage

Dive into this cozy, autumnal pasta that’s as easy to make as it is delicious. Perfect for those chilly evenings when you crave something hearty yet refined.

Ingredients

• 12 oz cavatappi pasta
• 2 cups of cubed butternut squash
• 3 tbsp olive oil
• A couple of fresh sage leaves, chopped
• 1/2 cup grated Parmesan
• A splash of heavy cream
• Salt and pepper to season

Instructions

1. Preheat your oven to 400°F. Toss the butternut squash with 1 tbsp olive oil, salt, and pepper. Roast for 25 minutes until tender.
2. While the squash roasts, boil the cavatappi in salted water until al dente, about 8 minutes. Drain, reserving a cup of pasta water.
3. In a large pan, heat the remaining olive oil over medium. Add the sage and cook until fragrant, about 30 seconds.
4. Add the roasted squash to the pan, mashing slightly. Stir in the pasta, Parmesan, and a splash of cream. If needed, loosen with reserved pasta water.
5. Season with salt and pepper, then serve immediately. Tip: For extra crunch, top with toasted walnuts.

Oven-roasted squash brings a sweet depth, while sage adds an earthy note. Serve with a crisp white wine for a balanced meal.

Cavatappi with Smoked Salmon and Dill

Cavatappi with smoked salmon and dill is a dish that combines the richness of smoked salmon with the freshness of dill, all tossed with cavatappi pasta for a meal that’s both satisfying and refreshing.

Ingredients

• 8 oz cavatappi pasta
• 4 oz smoked salmon, chopped
• 2 tbsp fresh dill, chopped
• 1/2 cup heavy cream
• 2 tbsp unsalted butter
• 1 small onion, finely diced
• 1 clove garlic, minced
• A splash of white wine
• Salt and pepper, just a pinch each

Instructions

1. Bring a large pot of salted water to a boil. Add the cavatappi and cook according to package instructions until al dente, about 9 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, melt butter in a large skillet over medium heat. Add the onion and garlic, sautéing until soft, about 3 minutes.
3. Pour in a splash of white wine, letting it simmer for 1 minute to reduce slightly.
4. Stir in the heavy cream, bringing the mixture to a gentle simmer. Let it thicken slightly, about 2 minutes. Tip: Keep the heat medium-low to prevent the cream from separating.
5. Add the smoked salmon and dill to the skillet, stirring gently to combine. Cook for another 2 minutes just to warm the salmon through.
6. Drain the pasta and add it to the skillet, tossing to coat evenly. If the sauce is too thick, add a bit of the reserved pasta water to loosen it. Tip: The starch in the pasta water helps the sauce cling to the noodles.
7. Season with a pinch of salt and pepper, then serve immediately.

You’ll love the creamy texture paired with the smoky salmon and bright dill. Try serving it with a sprinkle of extra dill on top for an extra fresh kick.

Cavatappi with Roasted Garlic and Olive Oil

Easy to whip up and packed with flavor, this cavatappi dish is a weeknight savior. Roasted garlic and olive oil come together for a simple yet satisfying meal.

Ingredients

• 12 oz cavatappi pasta
• 4 cloves garlic, minced
• A generous pour of olive oil (about 1/4 cup)
• A pinch of salt
• A couple of cracks of black pepper
• A handful of fresh parsley, chopped
• A sprinkle of red pepper flakes (optional)

Instructions

1. Preheat your oven to 400°F. Toss the minced garlic with a splash of olive oil and a pinch of salt on a small baking sheet.
2. Roast the garlic in the oven for about 10 minutes, or until it’s golden and fragrant. Keep an eye on it to prevent burning.
3. While the garlic roasts, bring a large pot of salted water to a boil. Add the cavatappi and cook according to package instructions until al dente.
4. Drain the pasta, reserving a cup of the pasta water. Tip: The starchy water helps to create a silky sauce.
5. In the same pot, heat the remaining olive oil over low heat. Add the roasted garlic and stir for about a minute to infuse the oil.
6. Add the drained pasta to the pot, tossing to coat in the garlic oil. If the pasta seems dry, add a splash of the reserved pasta water.
7. Season with black pepper and red pepper flakes if using. Tip: Freshly cracked pepper makes a difference here.
8. Garnish with chopped parsley before serving. Tip: The parsley adds a fresh contrast to the rich garlic.

Buttery and aromatic, the roasted garlic gives this dish a deep flavor without overpowering. Serve it with a side of crusty bread to soak up any leftover garlic oil, or top with grated Parmesan for extra richness.

Cavatappi with Spicy Calabrian Chili Pasta

Absolutely crave-worthy, this Cavatappi with Spicy Calabrian Chili Pasta packs a punch with minimal effort. Perfect for those nights when you want something bold and comforting.

Ingredients

• 8 oz cavatappi pasta
• A couple of tablespoons of olive oil
• 3 cloves of garlic, minced
• A splash of white wine
• 1/2 cup heavy cream
• A handful of grated Parmesan
• 2 tbsp Calabrian chili paste
• Salt, just a pinch

Instructions

1. Bring a large pot of salted water to a boil. Cook cavatappi according to package instructions until al dente. Tip: Save a cup of pasta water before draining.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds.
3. Stir in Calabrian chili paste and cook for another minute to meld flavors.
4. Pour in a splash of white wine, scraping up any bits from the bottom of the pan. Let it simmer until reduced by half.
5. Lower the heat and add heavy cream, stirring to combine. Tip: Keep the heat low to prevent the cream from separating.
6. Toss in the drained pasta, adding reserved pasta water a little at a time until the sauce coats the noodles nicely.
7. Remove from heat and stir in Parmesan. Tip: The residual heat will melt the cheese into a silky sauce.
8. Serve immediately, garnished with extra Parmesan if desired.

Velvety sauce clings to every curve of the cavatappi, with a heat that builds but doesn’t overwhelm. Try topping with crispy breadcrumbs for an added crunch.

Cavatappi with Broccoli and Cheddar Cheese Sauce

Tired of the same old pasta dishes? This cavatappi with broccoli and cheddar cheese sauce is a game-changer, combining comfort with a veggie punch.

Ingredients

– 8 oz cavatappi pasta
– 2 cups broccoli florets
– 2 tbsp butter
– 2 tbsp all-purpose flour
– 1 1/2 cups milk
– 2 cups shredded cheddar cheese
– A pinch of salt
– A splash of olive oil

Instructions

1. Boil a large pot of salted water. Add cavatappi and cook for 8 minutes, stirring occasionally. Tip: Salt the water like the sea for flavor.
2. Add broccoli florets to the pot during the last 3 minutes of cooking. Drain and set aside.
3. In a saucepan, melt butter over medium heat. Whisk in flour until smooth, about 1 minute. Tip: Keep stirring to avoid lumps.
4. Gradually add milk, whisking constantly until the mixture thickens, about 3 minutes.
5. Reduce heat to low. Stir in cheddar cheese until melted and smooth. Tip: Use freshly shredded cheese for a smoother sauce.
6. Combine pasta, broccoli, and cheese sauce in the pot. Toss until evenly coated.
Yum! The cavatappi’s curls hold the creamy sauce perfectly, while the broccoli adds a fresh crunch. Serve with a sprinkle of extra cheddar on top for a cheesy finish.

Cavatappi with Sun-Dried Tomato and Artichoke

Unlock the flavors of the Mediterranean with this simple yet vibrant pasta dish. Perfect for a quick weeknight dinner that feels gourmet.

Ingredients

• 8 oz cavatappi pasta
• A couple of tablespoons of olive oil
• 1/2 cup sun-dried tomatoes, chopped
• 1 cup artichoke hearts, quartered
• 2 garlic cloves, minced
• A splash of white wine
• 1/2 cup heavy cream
• A handful of fresh basil, torn
• Salt and pepper to season
• Grated Parmesan for serving

Instructions

1. Bring a large pot of salted water to a boil. Cook cavatappi according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add sun-dried tomatoes and artichokes, sautéing for 3 minutes until slightly softened.
3. Stir in minced garlic and cook for 30 seconds until fragrant. Tip: Don’t let the garlic brown or it’ll turn bitter.
4. Pour in a splash of white wine, scraping up any browned bits from the pan. Let it simmer for 1 minute to reduce slightly.
5. Lower the heat and add heavy cream, stirring to combine. Tip: Keep the heat low to prevent the cream from separating.
6. Toss in the cooked pasta, adding reserved pasta water as needed to loosen the sauce. Season with salt and pepper.
7. Remove from heat and fold in torn basil leaves. Tip: Adding basil off the heat preserves its vibrant color and fresh flavor.
8. Serve immediately with a generous sprinkle of grated Parmesan.

Hearty cavatappi holds onto the creamy sauce beautifully, while sun-dried tomatoes and artichokes add a tangy punch. Try topping with crispy breadcrumbs for an extra crunch.

Cavatappi with Italian Sausage and Peppers

Whip up a hearty meal that’s perfect for any night of the week. This dish combines savory Italian sausage with sweet peppers and tender cavatappi pasta.

Ingredients

• 1 lb cavatappi pasta
• 1 lb Italian sausage, casings removed
• 2 bell peppers, sliced
• 1 onion, sliced
• 3 cloves garlic, minced
• A splash of olive oil
• A couple of pinches of salt
• A dash of red pepper flakes
• 1/2 cup grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil. Add the cavatappi and cook according to package instructions until al dente, about 9 minutes. Drain and set aside.
2. While the pasta cooks, heat a splash of olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes.
3. Add the sliced bell peppers and onion to the skillet. Cook, stirring occasionally, until the vegetables are soft, about 5 minutes.
4. Stir in the minced garlic and a dash of red pepper flakes. Cook for 1 minute until fragrant.
5. Combine the cooked pasta with the sausage and vegetable mixture in the skillet. Toss everything together over low heat for 2 minutes to let the flavors meld.
6. Remove from heat and sprinkle with grated Parmesan cheese before serving.

Toss this dish with a bit of pasta water if it seems dry. The cavatappi’s ridges hold onto the sauce and sausage beautifully. Serve with a side of crusty bread to soak up any extra goodness.

Cavatappi with Creamy Pumpkin Sauce

Vibrant flavors meet comforting textures in this cavatappi with creamy pumpkin sauce. Perfect for cozy nights, it’s a quick dish that doesn’t skimp on taste.

Ingredients

• 12 oz cavatappi pasta
• 1 cup pumpkin puree
• 2 cups heavy cream
• 1/2 cup grated Parmesan
• 2 cloves garlic, minced
• 1 tbsp olive oil
• A pinch of nutmeg
• Salt and pepper, just enough to season

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add cavatappi and cook according to package instructions until al dente, about 9 minutes. Tip: Reserve a cup of pasta water before draining.
3. While pasta cooks, heat olive oil in a large skillet over medium heat.
4. Add minced garlic and sauté until fragrant, about 30 seconds.
5. Stir in pumpkin puree and heavy cream, blending until smooth.
6. Simmer the sauce on low heat for 5 minutes, stirring occasionally. Tip: The sauce should thicken slightly but remain pourable.
7. Mix in grated Parmesan and a pinch of nutmeg, stirring until cheese melts.
8. Season with salt and pepper to taste.
9. Drain pasta and add it to the skillet, tossing to coat in the sauce. Tip: If the sauce is too thick, loosen it with a splash of reserved pasta water.
10. Serve immediately, garnished with extra Parmesan if desired.

Hearty and rich, this dish boasts a velvety sauce that clings to every twist of cavatappi. For an extra crunch, top with toasted breadcrumbs or serve alongside a crisp green salad.

Cavatappi with Grilled Vegetables and Balsamic Glaze

Unlock the flavors of summer with this vibrant cavatappi dish, tossed with smoky grilled veggies and a sweet-tangy balsamic glaze.

Ingredients

• 12 oz cavatappi pasta
• 2 cups of mixed vegetables (zucchini, bell peppers, red onion), sliced
• 2 tbsp olive oil
• Salt and pepper, just a pinch
• 1/4 cup balsamic vinegar
• A splash of honey
• A couple of fresh basil leaves, torn

Instructions

1. Preheat your grill to medium-high, about 400°F.
2. Toss the sliced veggies with 1 tbsp olive oil, salt, and pepper.
3. Grill the veggies for 5-7 minutes per side until charred and tender. Tip: Keep an eye on them to prevent burning.
4. While veggies grill, cook cavatappi in salted boiling water until al dente, about 9 minutes. Drain.
5. In a small saucepan, simmer balsamic vinegar and honey over low heat until thickened, about 5 minutes. Tip: Stir frequently to avoid sticking.
6. Toss the cooked pasta with grilled veggies, remaining olive oil, and half the balsamic glaze.
7. Garnish with torn basil leaves and drizzle the remaining glaze on top. Tip: Add a sprinkle of red pepper flakes for a kick.

Just like that, you’ve got a dish with a perfect mix of chewy pasta, smoky veggies, and a glossy, flavorful glaze. Serve it warm with a side of crusty bread to soak up any extra glaze.

Conclusion

Whether you’re planning a cozy family dinner or a festive gathering, our roundup of 23 Delicious Cavatappi Recipes offers something for every occasion. Dive into these comforting dishes, find your new favorite, and don’t forget to share your culinary adventures with us in the comments. Loved a recipe? Pin this article to your Pinterest board and spread the pasta love!