18 Delicious Cascatelli Recipes for Every Occasion

Ready to fall in love with cascatelli all over again? Whether you’re whipping up a quick weeknight dinner, celebrating with seasonal favorites, or craving some hearty comfort food, we’ve got you covered. Dive into our roundup of 18 Delicious Cascatelli Recipes for Every Occasion and discover your next pasta obsession. Trust us, your fork is in for a treat!

Creamy Garlic Parmesan Cascatelli

Creamy Garlic Parmesan Cascatelli

Get ready to twirl your fork into this irresistibly creamy and garlicky pasta that’s sure to become a weeknight favorite.

Ingredients

  • 8 oz cascatelli pasta
  • 3 tbsp unsalted butter
  • 4 garlic cloves, minced
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp red pepper flakes (optional)
  • 2 tbsp chopped fresh parsley

Instructions

  1. Cook the cascatelli pasta according to package instructions until al dente. Drain and set aside.
  2. In a large skillet over medium heat, melt the 3 tbsp unsalted butter. Add the 4 minced garlic cloves and sauté for 1 minute until fragrant.
  3. Pour in the 1 cup heavy cream, stirring constantly, and bring to a gentle simmer. Let it cook for 2 minutes to slightly thicken.
  4. Reduce heat to low and stir in the 1/2 cup grated Parmesan cheese until melted and smooth. Season with 1/4 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes if using.
  5. Add the cooked pasta to the skillet, tossing to coat evenly in the sauce. Cook for an additional 1-2 minutes until the pasta is well coated and heated through.
  6. Garnish with 2 tbsp chopped fresh parsley before serving.

The cascatelli’s unique shape holds onto the creamy garlic Parmesan sauce beautifully, making every bite a perfect blend of texture and flavor.

Tip: For an extra touch of richness, reserve a little pasta water to thin the sauce if needed.

Spicy Tomato Basil Cascatelli

Spicy Tomato Basil Cascatelli

Spice up your pasta night with this Spicy Tomato Basil Cascatelli, a dish that combines the heat of red pepper flakes with the freshness of basil for a truly vibrant meal.

Ingredients

  • 8 oz cascatelli pasta
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1/2 tsp red pepper flakes
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1/4 cup fresh basil leaves, chopped
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup grated Parmesan cheese

Instructions

  1. Bring a large pot of salted water to a boil. Add the cascatelli pasta and cook according to package instructions until al dente. Drain and set aside.
  2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, sautéing for 1 minute until fragrant.
  3. Stir in the diced tomatoes with their juice, salt, and black pepper. Simmer for 10 minutes, allowing the sauce to thicken slightly.
  4. Add the cooked pasta to the skillet, tossing to coat evenly with the sauce. Stir in the chopped basil and remove from heat.
  5. Sprinkle with grated Parmesan cheese before serving.

The cascatelli’s unique shape holds onto the spicy tomato sauce beautifully, making every bite a perfect balance of heat and herbaceous freshness.

Tip: For an extra kick, add an additional 1/4 tsp of red pepper flakes with the garlic.

Roasted Vegetable Cascatelli Salad

Roasted Vegetable Cascatelli Salad

This Roasted Vegetable Cascatelli Salad is a vibrant, hearty dish that brings together the rustic charm of roasted veggies with the playful texture of cascatelli pasta, perfect for a satisfying meal any day of the week.

Ingredients

  • 1 cup cascatelli pasta
  • 2 cups mixed vegetables (such as bell peppers, zucchini, and cherry tomatoes), chopped
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp fresh basil, chopped

Instructions

  1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
  2. Toss the mixed vegetables with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp garlic powder until evenly coated. Spread them out on the prepared baking sheet.
  3. Roast the vegetables in the preheated oven for 20-25 minutes, until they are tender and slightly caramelized.
  4. While the vegetables roast, cook the cascatelli pasta according to package instructions until al dente. Drain and set aside.
  5. In a large bowl, combine the roasted vegetables, cooked pasta, remaining 1 tbsp olive oil, remaining 1/2 tsp salt, remaining 1/4 tsp black pepper, Parmesan cheese, and fresh basil. Toss gently to combine.
  6. Serve warm or at room temperature, garnished with extra basil if desired.

The cascatelli pasta’s unique shape catches the roasted vegetables and dressing beautifully, making every bite a delightful mix of textures and flavors.

Tip: For an extra flavor boost, drizzle with a bit of balsamic glaze before serving.

Cascatelli with Lemon Butter Shrimp

Cascatelli with Lemon Butter Shrimp

Bring a taste of the Mediterranean to your table with this vibrant Cascatelli with Lemon Butter Shrimp, a dish that’s as delightful to look at as it is to eat.

Ingredients

  • 8 oz cascatelli pasta
  • 1 lb large shrimp, peeled and deveined
  • 3 tbsp unsalted butter
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1/2 tsp red pepper flakes
  • 1/4 cup fresh lemon juice
  • 1/4 cup chopped fresh parsley
  • Salt and pepper to taste
  • Lemon wedges for serving

Instructions

  1. Bring a large pot of salted water to a boil. Add the cascatelli and cook according to package instructions until al dente. Drain and set aside.
  2. While the pasta cooks, heat olive oil and 1 tbsp butter in a large skillet over medium heat. Add the shrimp, season with salt and pepper, and cook for 2-3 minutes per side until pink and opaque. Remove shrimp and set aside.
  3. In the same skillet, melt the remaining 2 tbsp butter. Add garlic and red pepper flakes, sautéing for 1 minute until fragrant.
  4. Stir in the lemon juice and bring to a simmer. Return the shrimp to the skillet, tossing to coat in the sauce.
  5. Add the cooked pasta to the skillet, tossing everything together. Sprinkle with chopped parsley and serve with lemon wedges on the side.

The magic of this dish lies in the balance of tangy lemon and rich butter, creating a sauce that clings perfectly to the unique ridges of cascatelli.

Tip: For an extra burst of freshness, zest a lemon over the finished dish before serving.

Pesto Cascatelli with Sun-Dried Tomatoes

Pesto Cascatelli with Sun-Dried Tomatoes

Bring a taste of Italy to your kitchen with this vibrant Pesto Cascatelli with Sun-Dried Tomatoes, a dish that’s as fun to make as it is to eat.

Ingredients

  • 8 oz Cascatelli pasta
  • 1/2 cup basil pesto
  • 1/4 cup sun-dried tomatoes, chopped
  • 2 tbsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup grated Parmesan cheese

Instructions

  1. Bring a large pot of salted water to a boil. Add the Cascatelli pasta and cook according to package instructions until al dente, about 10-12 minutes. Drain, reserving 1/4 cup of pasta water.
  2. In a large skillet, heat 2 tbsp olive oil over medium heat. Add the sun-dried tomatoes and sauté for 2 minutes until slightly softened.
  3. Add the cooked pasta to the skillet with the sun-dried tomatoes. Stir in 1/2 cup basil pesto and the reserved pasta water, tossing to coat the pasta evenly. Season with 1/4 tsp salt and 1/4 tsp black pepper.
  4. Remove from heat and sprinkle with 1/4 cup grated Parmesan cheese. Toss once more before serving.

The unique shape of Cascatelli pasta holds onto the pesto beautifully, while the sun-dried tomatoes add a sweet and tangy contrast that’s irresistible.

Tip: For an extra burst of flavor, toast the sun-dried tomatoes in a dry skillet for a minute before adding them to the dish.

Cascatelli Carbonara with Pancetta

Cascatelli Carbonara with Pancetta

Get ready to twirl your fork into this creamy, dreamy Cascatelli Carbonara with Pancetta, a dish that brings a fun twist to the classic with its unique pasta shape perfect for holding onto every bit of sauce.

Ingredients

  • 8 oz cascatelli pasta
  • 4 oz pancetta, diced
  • 2 large eggs
  • 1/2 cup grated Pecorino Romano cheese
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1/2 tsp black pepper
  • 1/4 tsp salt
  • 2 tbsp olive oil

Instructions

  1. Bring a large pot of salted water to a boil and cook the cascatelli according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
  2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the pancetta and cook until crispy, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
  3. In a bowl, whisk together the eggs, Pecorino Romano, Parmesan, black pepper, and salt.
  4. Remove the skillet from heat. Quickly add the drained pasta to the skillet, then pour the egg mixture over, tossing rapidly to coat the pasta without scrambling the eggs. If needed, add reserved pasta water a tablespoon at a time to loosen the sauce.
  5. Serve immediately, garnished with extra grated cheese and black pepper.

The cascatelli’s ridges and curves are a game-changer for carbonara, ensuring each bite is as luxurious as the last. The pancetta adds a salty crunch that contrasts beautifully with the creamy sauce.

Tip: For an extra silky sauce, use the pasta water to temper the egg mixture before adding it to the pasta.

Mushroom and Thyme Cascatelli

Mushroom and Thyme Cascatelli

Dive into the earthy flavors of this Mushroom and Thyme Cascatelli, a dish that brings a rustic charm to your dinner table with its delightful textures and aromatic herbs.

Ingredients

  • 8 oz cascatelli pasta
  • 2 tbsp olive oil
  • 1 lb mixed mushrooms (cremini, shiitake, and oyster), sliced
  • 3 cloves garlic, minced
  • 1 tbsp fresh thyme leaves
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp unsalted butter

Instructions

  1. Bring a large pot of salted water to a boil. Add the cascatelli and cook according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water.
  2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the mushrooms and cook, stirring occasionally, until they release their moisture and become golden, about 8 minutes.
  3. Stir in the garlic, thyme, salt, and black pepper, cooking for another minute until fragrant.
  4. Add the cooked pasta to the skillet along with the reserved pasta water, Parmesan cheese, and butter. Toss everything together until the pasta is well coated and the sauce is creamy.

The cascatelli’s unique shape catches every bit of the creamy mushroom sauce, making each bite a perfect harmony of pasta and earthy flavors.

Tip: For an extra layer of flavor, toast the cascatelli in a dry pan for a minute before boiling to enhance its nutty taste.

Cascatelli alla Vodka

Cascatelli alla Vodka

Get ready to twirl your fork into this creamy, tangy Cascatelli alla Vodka, a pasta dish that’s as fun to eat as it is to say.

Ingredients

  • 8 oz cascatelli pasta
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1/2 tsp red pepper flakes
  • 1/4 cup vodka
  • 1 can (28 oz) crushed tomatoes
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Fresh basil leaves for garnish

Instructions

  1. Bring a large pot of salted water to a boil. Add the cascatelli pasta and cook according to package instructions until al dente. Drain and set aside.
  2. In a large skillet, heat 2 tbsp olive oil over medium heat. Add 3 cloves minced garlic and 1/2 tsp red pepper flakes, sautéing for 1 minute until fragrant.
  3. Pour in 1/4 cup vodka, stirring to deglaze the pan, and let it simmer for 2 minutes to cook off the alcohol.
  4. Add 1 can crushed tomatoes, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer for 10 minutes, stirring occasionally.
  5. Stir in 1/2 cup heavy cream and 1/4 cup grated Parmesan cheese until the sauce is smooth and creamy.
  6. Add the cooked pasta to the skillet, tossing to coat evenly in the sauce. Garnish with fresh basil leaves before serving.

The cascatelli’s unique shape catches every bit of the velvety vodka sauce, making each bite a perfect balance of spice and creaminess.

Tip: For an extra kick, add an additional 1/4 tsp red pepper flakes with the garlic.

Spinach and Ricotta Stuffed Cascatelli

Spinach and Ricotta Stuffed Cascatelli

Dive into the delightful layers of flavor with this Spinach and Ricotta Stuffed Cascatelli, a dish that brings a playful twist to your pasta night.

Ingredients

  • 8 oz cascatelli pasta
  • 1 cup ricotta cheese
  • 1 cup chopped spinach, thawed and drained
  • 1/2 cup grated Parmesan cheese
  • 1 egg, lightly beaten
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder
  • 2 tbsp olive oil
  • 1 cup marinara sauce

Instructions

  1. Preheat your oven to 375°F and grease a baking dish with 1 tbsp of olive oil.
  2. Cook the cascatelli pasta according to package instructions until al dente, then drain and set aside.
  3. In a mixing bowl, combine ricotta cheese, chopped spinach, Parmesan cheese, egg, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder. Mix well.
  4. Toss the cooked pasta with the remaining 1 tbsp olive oil, then stuff each piece with the spinach and ricotta mixture. Arrange in the prepared baking dish.
  5. Pour marinara sauce over the stuffed pasta, cover with foil, and bake for 20 minutes. Remove foil and bake for an additional 5 minutes until bubbly.

The cascatelli’s unique shape cradles the creamy filling perfectly, making each bite a harmonious blend of textures and flavors.

Tip: For an extra crispy top, broil for the last 2 minutes of baking.

Cascatelli with Sausage and Peppers

Cascatelli with Sausage and Peppers

Bring a taste of Italy to your weeknight dinner with this hearty Cascatelli with Sausage and Peppers, a dish that’s as fun to make as it is to eat.

Ingredients

  • 8 oz cascatelli pasta
  • 1 tbsp olive oil
  • 1 lb Italian sausage, casings removed
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 small onion, thinly sliced
  • 2 cloves garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp red pepper flakes
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp fresh basil, chopped

Instructions

  1. Bring a large pot of salted water to a boil. Add the cascatelli pasta and cook according to package instructions until al dente. Drain and set aside.
  2. While the pasta cooks, heat 1 tbsp 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 red bell pepper, yellow bell pepper, and onion to the skillet. Cook, stirring occasionally, until the vegetables are soft, about 5 minutes.
  4. Stir in the minced garlic, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes. Cook for 1 minute until fragrant.
  5. Add the cooked pasta to the skillet, tossing to combine with the sausage and peppers. Sprinkle with 1/2 cup grated Parmesan cheese and 2 tbsp fresh basil before serving.

The unique shape of cascatelli pasta catches every bit of the savory sausage and sweet peppers, creating a delightful texture in every bite.

Tip: For an extra kick, use spicy Italian sausage instead of mild.

Garlic Butter Cascatelli with Seafood

Garlic Butter Cascatelli with Seafood

Dive into the luxurious flavors of the sea with this Garlic Butter Cascatelli with Seafood, a dish that promises to transport your taste buds straight to the coast with every bite.

Ingredients

  • 8 oz cascatelli pasta
  • 1/2 lb mixed seafood (shrimp, scallops, and mussels recommended)
  • 3 tbsp unsalted butter
  • 4 garlic cloves, minced
  • 1/4 tsp red pepper flakes
  • 1/4 cup fresh parsley, chopped
  • 1/2 lemon, juiced
  • Salt to taste
  • Black pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add the cascatelli pasta and cook according to package instructions until al dente. Drain and set aside.
  2. In a large skillet over medium heat, melt the butter. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant.
  3. Add the mixed seafood to the skillet. Cook for 3-4 minutes, stirring occasionally, until the shrimp are pink and the scallops are opaque.
  4. Stir in the cooked pasta, lemon juice, and half of the chopped parsley. Toss everything together until well combined and heated through. Season with salt and black pepper to taste.
  5. Garnish with the remaining parsley before serving.

The cascatelli pasta’s unique shape catches every bit of the garlic butter sauce, making each forkful a perfect blend of pasta and seafood. It’s a dish that feels indulgent yet comes together in a flash.

Tip: For an extra touch of richness, sprinkle a little grated Parmesan cheese on top just before serving.

Cascatelli in Creamy Alfredo Sauce

Cascatelli in Creamy Alfredo Sauce

Dive into the comfort of homemade Cascatelli in Creamy Alfredo Sauce, a dish that combines the playful texture of cascatelli pasta with the rich, velvety smoothness of Alfredo sauce.

Ingredients

  • 8 oz cascatelli pasta
  • 2 tbsp unsalted butter
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp nutmeg
  • 2 tbsp fresh parsley, chopped

Instructions

  1. Bring a large pot of salted water to a boil. Add the cascatelli pasta and cook according to package instructions until al dente, about 10 minutes. Drain and set aside.
  2. In a large skillet over medium heat, melt the unsalted butter. Add the minced garlic and sauté for 1 minute until fragrant.
  3. Pour in the heavy cream, stirring constantly. Bring to a gentle simmer and cook for 2 minutes.
  4. Reduce the heat to low. Stir in the grated Parmesan cheese, salt, black pepper, and nutmeg until the sauce is smooth and creamy.
  5. Add the cooked cascatelli pasta to the skillet, tossing to coat evenly in the Alfredo sauce. Cook for an additional 1-2 minutes to heat through.
  6. Garnish with fresh parsley before serving.

The cascatelli’s unique shape catches every bit of the creamy Alfredo sauce, making each bite a delightful experience. Perfect for when you’re craving something indulgent yet straightforward.

Tip: For an extra touch of luxury, top with a sprinkle of truffle salt or a drizzle of truffle oil before serving.

Sun-Dried Tomato and Artichoke Cascatelli

Sun-Dried Tomato and Artichoke Cascatelli

Bring a taste of the Mediterranean to your table with this Sun-Dried Tomato and Artichoke Cascatelli, a dish that’s as vibrant in flavor as it is in color.

Ingredients

  • 8 oz cascatelli pasta
  • 1/4 cup sun-dried tomatoes in oil, drained and chopped
  • 1/2 cup marinated artichoke hearts, drained and quartered
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1/4 tsp red pepper flakes
  • 1/4 cup grated Parmesan cheese
  • Salt and pepper to taste
  • Fresh basil leaves for garnish

Instructions

  1. Bring a large pot of salted water to a boil. Cook the cascatelli according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water.
  2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, sautéing for 1 minute until fragrant.
  3. Add sun-dried tomatoes and artichoke hearts to the skillet, cooking for 2-3 minutes to warm through.
  4. Toss the cooked pasta into the skillet with the vegetables. If needed, add reserved pasta water a little at a time to loosen the sauce.
  5. Stir in Parmesan cheese, then season with salt and pepper to taste.
  6. Garnish with fresh basil leaves before serving.

The cascatelli’s unique shape catches every bit of the savory sauce, making each bite a delightful mix of textures and flavors.

Tip: For an extra layer of flavor, toast the cascatelli in a dry pan for a minute before boiling to enhance its nutty taste.

Cascatelli with Roasted Garlic and Olive Oil

Cascatelli with Roasted Garlic and Olive Oil

Get ready to fall in love with the perfect bite of cascatelli, a new pasta shape designed to hold onto every drop of roasted garlic and olive oil goodness.

Ingredients

  • 8 ounces cascatelli pasta
  • 1/4 cup extra virgin olive oil
  • 6 cloves garlic, thinly sliced
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley

Instructions

  1. Bring a large pot of salted water to a boil. Add the cascatelli and cook according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water.
  2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and cook, stirring frequently, until golden and fragrant, about 2 minutes. Stir in the red pepper flakes, salt, and black pepper.
  3. Add the drained pasta to the skillet with the garlic oil. Toss to coat, adding reserved pasta water a tablespoon at a time if needed to loosen the sauce.
  4. Remove from heat and stir in the Parmesan cheese and parsley until well combined.

The ridges and curls of cascatelli make it a champion at capturing the rich, garlicky oil, ensuring every forkful is as flavorful as the last.

Tip: For an extra layer of flavor, toast the red pepper flakes in the oil for 30 seconds before adding the garlic.

Cheesy Baked Cascatelli with Broccoli

Cheesy Baked Cascatelli with Broccoli

Get ready to fall in love with this Cheesy Baked Cascatelli with Broccoli, a dish that combines the perfect bite of cascatelli pasta with the creamy, dreamy goodness of melted cheese and crisp-tender broccoli.

Ingredients

  • 8 oz cascatelli pasta
  • 2 cups broccoli florets
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp garlic powder
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 cup heavy cream

Instructions

  1. Preheat your oven to 375°F and grease a baking dish with olive oil.
  2. Cook the cascatelli pasta according to package instructions until al dente, then drain and set aside.
  3. In the same pot, heat 2 tbsp olive oil over medium heat. Add the broccoli florets, 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp garlic powder. Sauté for 5 minutes until the broccoli is bright green and slightly tender.
  4. Return the pasta to the pot with the broccoli. Stir in 1 cup heavy cream, 1 cup mozzarella, and 1/4 cup Parmesan until well combined.
  5. Transfer the mixture to the prepared baking dish. Top with the remaining 1/2 cup mozzarella and 1/4 cup Parmesan.
  6. Bake at 375°F for 20 minutes, then broil for 2-3 minutes until the cheese is bubbly and golden.

The cascatelli’s unique shape holds onto the creamy sauce and melted cheese, making every forkful a delightful experience.

Tip: For an extra crispy top, let the dish sit under the broiler for an additional minute or two, watching closely to prevent burning.

Cascatelli with Fresh Tomato and Basil

Cascatelli with Fresh Tomato and Basil

There’s nothing quite like the simplicity of fresh tomatoes and basil tossed with cascatelli, the newest pasta shape that’s perfect for holding onto every bit of sauce.

Ingredients

  • 8 ounces cascatelli pasta
  • 2 cups fresh cherry tomatoes, halved
  • 1/4 cup fresh basil leaves, thinly sliced
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup grated Parmesan cheese

Instructions

  1. Bring a large pot of salted water to a boil. Add the cascatelli and cook according to package instructions until al dente, about 10 minutes. Drain, reserving 1/2 cup of the pasta water.
  2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the cherry tomatoes and cook for 3 minutes, just until they start to soften.
  3. Add the cooked pasta to the skillet with the tomatoes. Toss to combine, adding a splash of the reserved pasta water if needed to loosen the sauce.
  4. Remove from heat and stir in the basil, salt, and pepper. Sprinkle with Parmesan cheese before serving.

The ridges of cascatelli catch the tomato juices and bits of basil, creating a burst of flavor in every bite.

Tip: For an extra layer of flavor, toast the cascatelli in a dry skillet for a minute before boiling to give it a nutty depth.

Spicy Sausage and Kale Cascatelli

Spicy Sausage and Kale Cascatelli

Spice up your pasta night with this hearty Spicy Sausage and Kale Cascatelli, a dish that brings together bold flavors and satisfying textures in every bite.

Ingredients

  • 8 oz cascatelli pasta
  • 1 tbsp olive oil
  • 1 lb spicy Italian sausage, casings removed
  • 3 cloves garlic, minced
  • 1/2 tsp red pepper flakes
  • 4 cups kale, stems removed and leaves chopped
  • 1/2 cup chicken broth
  • 1/4 cup grated Parmesan cheese
  • Salt and pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Cook the cascatelli according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water.
  2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the spicy Italian sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes.
  3. Stir in the minced garlic and red pepper flakes, cooking for 1 minute until fragrant.
  4. Add the chopped kale and chicken broth to the skillet. Cover and cook for 3 minutes, or until the kale is wilted.
  5. Combine the cooked pasta with the sausage and kale mixture in the skillet. Toss with the reserved pasta water as needed to loosen the sauce. Sprinkle with grated Parmesan cheese and season with salt and pepper to taste.

The cascatelli’s unique shape catches every bit of the spicy sausage and wilted kale, making each forkful a perfect blend of heat and heartiness.

Tip: For an extra kick, drizzle with a bit of chili oil before serving.

Cascatelli with Creamy Pumpkin Sauce

Cascatelli with Creamy Pumpkin Sauce

Embrace the cozy flavors of fall with this Cascatelli with Creamy Pumpkin Sauce, a dish that combines the playful texture of cascatelli pasta with the rich, velvety smoothness of pumpkin sauce.

Ingredients

  • 8 oz cascatelli pasta
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 cup pumpkin puree
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp nutmeg
  • 1/4 cup chicken or vegetable broth
  • Fresh sage leaves for garnish

Instructions

  1. Bring a large pot of salted water to a boil. Add the cascatelli and cook according to package instructions until al dente. Drain and set aside.
  2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
  3. Stir in the pumpkin puree, heavy cream, Parmesan cheese, salt, black pepper, and nutmeg. Gradually add the broth to thin the sauce to your desired consistency.
  4. Add the cooked cascatelli to the skillet and toss until the pasta is evenly coated with the sauce.
  5. Garnish with fresh sage leaves before serving.

The cascatelli’s unique shape holds onto the creamy pumpkin sauce beautifully, making every bite a perfect blend of texture and flavor.

Tip: For an extra touch of warmth, toast the sage leaves in a bit of olive oil until crisp and use them as a garnish.

Conclusion

We hope this roundup of 18 delicious Cascatelli recipes inspires your next meal, whether it’s a cozy family dinner or a festive gathering. Each dish offers a unique way to enjoy this fun, new pasta shape. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article to your Pinterest board for easy access. Happy cooking!

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