20 Delicious Cavatappi Recipes for Every Occasion

Dive into the delightful world of cavatappi with our roundup of 20 Delicious Cavatappi Recipes for Every Occasion! Whether you’re craving a quick weeknight dinner, a cozy comfort food fix, or a seasonal dish to impress, we’ve got you covered. These twists and turns of pasta are about to make your meals more exciting. Keep scrolling to find your next favorite recipe!

Creamy Garlic Parmesan Cavatappi

Get ready to twirl your fork into this dreamy Creamy Garlic Parmesan Cavatappi, a pasta dish that’s rich, comforting, and packed with flavor.

Ingredients

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

Instructions

1. Cook the cavatappi 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 sauté for 1 minute until fragrant.
3. Pour in the heavy cream, and bring to a simmer. Let it cook for 2 minutes, stirring occasionally.
4. Stir in the grated Parmesan cheese, salt, black pepper, and crushed red pepper flakes. Continue to cook for another 2 minutes until the sauce thickens slightly.
5. Add the cooked cavatappi 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 chopped fresh parsley before serving.

The magic of this dish lies in the creamy sauce that clings to every curve of the cavatappi, offering a perfect bite every time.

Tip: For an extra layer of flavor, toast the crushed red pepper flakes in the butter before adding the garlic.

Spicy Sausage and Kale Cavatappi

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

Ingredients

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

Instructions

1. Bring a large pot of salted water to a boil. Cook the cavatappi 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 spicy Italian sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes.
3. Add the minced garlic and red pepper flakes to the skillet, stirring for about 1 minute until fragrant.
4. Stir in the chopped kale and cook until wilted, about 3 minutes.
5. Pour in the heavy cream and bring to a simmer. Let it cook for 2 minutes, then stir in the grated Parmesan cheese until the sauce is smooth.
6. Add the cooked cavatappi to the skillet, tossing to coat the pasta evenly with the sauce. Season with salt and pepper to taste.

The magic of this dish lies in the creamy sauce that clings to every twist of cavatappi, perfectly balancing the heat from the sausage and the earthiness of the kale.

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

Sun-Dried Tomato and Spinach Cavatappi

This Sun-Dried Tomato and Spinach Cavatappi is a vibrant, flavorful dish that brings a little sunshine to your dinner table, perfect for those nights when you crave something both comforting and a bit luxurious.

Ingredients

• 8 oz cavatappi pasta
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, chopped
• 4 cups fresh spinach
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes
• 1/2 cup grated Parmesan cheese
• 1/4 cup heavy cream

Instructions

1. Cook the cavatappi 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. Add the sun-dried tomatoes to the skillet and cook for another 2 minutes, stirring occasionally.
4. Stir in the fresh spinach, salt, black pepper, and red pepper flakes. Cook until the spinach is wilted, about 2 minutes.
5. Reduce the heat to low. Add the cooked cavatappi, Parmesan cheese, and heavy cream to the skillet. Toss everything together until the pasta is evenly coated and the cheese is melted, about 2 minutes.
6. Serve immediately, garnished with extra Parmesan if desired. The creamy sauce clings beautifully to the cavatappi’s twists, making every bite a perfect blend of tangy sun-dried tomatoes and earthy spinach.

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

Cavatappi with Roasted Red Pepper Sauce

Get ready to twirl your fork into this creamy, smoky cavatappi with roasted red pepper sauce that’s as easy to make as it is delicious.

Ingredients

• 12 oz cavatappi pasta
• 2 large red bell peppers, roasted and peeled
• 3 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp crushed red pepper flakes

Instructions

1. Cook the cavatappi according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
2. In a blender, combine the roasted red peppers, minced garlic, heavy cream, Parmesan cheese, olive oil, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp crushed red pepper flakes. Blend until smooth.
3. Pour the sauce into a large skillet over medium heat. Bring to a simmer, then reduce heat and let it cook for 5 minutes, stirring occasionally.
4. Add the cooked cavatappi to the skillet with the sauce. Toss to coat, adding reserved pasta water a little at a time if the sauce is too thick.
5. Serve immediately, garnished with extra Parmesan if desired.

The roasted red peppers lend a sweet depth to the sauce, while the cavatappi’s corkscrew shape holds onto every creamy bite.

Tip: For an extra smoky flavor, char the red peppers directly over a gas flame before peeling.

Cheesy Bacon and Broccoli Cavatappi

Dive into this creamy, cheesy, and utterly comforting Cheesy Bacon and Broccoli Cavatappi that’s sure to become a weeknight favorite.

Ingredients

• 8 oz cavatappi pasta
• 4 slices bacon, chopped
• 2 cups broccoli florets
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 cups whole milk
• 1 cup shredded cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder

Instructions

1. Cook cavatappi according to package instructions until al dente. Drain and set aside.
2. In a large skillet over medium heat, cook chopped bacon until crispy, about 5 minutes. Remove bacon and set aside, leaving the drippings in the skillet.
3. In the same skillet, add broccoli florets and sauté in the bacon drippings until tender, about 3 minutes. Remove and set aside with the bacon.
4. Melt butter in the skillet over medium heat. Whisk in flour and cook for 1 minute until golden. Gradually whisk in milk, then add salt, black pepper, and garlic powder. Bring to a simmer, stirring constantly until the sauce thickens, about 5 minutes.
5. Remove skillet from heat. Stir in cheddar and mozzarella cheeses until melted and smooth. Add cooked pasta, bacon, and broccoli, tossing to coat evenly in the cheese sauce.
6. Serve hot, garnished with extra cheese if desired. The crispy bacon adds a smoky crunch that contrasts beautifully with the creamy sauce and tender pasta.

Tip: For an extra crispy topping, broil the assembled dish for 2-3 minutes before serving.

Lemon Butter Shrimp Cavatappi

Brighten up your weeknight dinner with this Lemon Butter Shrimp Cavatappi, a dish that combines succulent shrimp with a creamy, citrusy sauce for a meal that’s both comforting and refreshing.

Ingredients

• 8 oz cavatappi pasta
• 1 lb large shrimp, peeled and deveined
• 3 tbsp unsalted butter
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup chicken broth
• Zest and juice of 1 lemon
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley

Instructions

1. Cook the cavatappi according to package instructions until al dente. Drain and set aside.
2. In a large skillet over medium heat, melt 2 tbsp of butter. Add the shrimp 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 1 tbsp of butter. Add garlic and sauté for 30 seconds until fragrant.
4. Stir in the heavy cream, chicken broth, lemon zest, lemon juice, salt, and black pepper. Bring to a simmer and cook for 2-3 minutes until slightly thickened.
5. Return the shrimp to the skillet and add the cooked cavatappi. Toss everything together until well coated in the sauce.
6. Sprinkle with Parmesan cheese and parsley, then serve immediately.

The magic of this dish lies in the balance of rich butter and cream with the bright acidity of lemon, creating a sauce that’s irresistibly velvety yet light.

Tip: For an extra touch of freshness, add a handful of baby spinach to the skillet when you return the shrimp and pasta.

Mushroom and Thyme Cavatappi

This Mushroom and Thyme Cavatappi is a cozy, flavorful dish that brings a touch of elegance to your weeknight dinner table, with earthy mushrooms and aromatic thyme perfectly coating every twist of pasta.

Ingredients

• 8 oz cavatappi pasta
• 2 tbsp olive oil
• 1 lb cremini mushrooms, sliced
• 3 cloves garlic, minced
• 1 tsp fresh thyme leaves
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley

Instructions

1. Bring a large pot of salted water to a boil. Cook the cavatappi 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 mushrooms and cook for 5-7 minutes, until they start to brown.
3. Add the minced garlic, thyme leaves, salt, and black pepper to the skillet. Cook for another 1-2 minutes, until fragrant.
4. Pour in the heavy cream and bring to a simmer. Let it cook for 2-3 minutes, until the sauce slightly thickens.
5. Add the cooked cavatappi to the skillet, tossing to coat evenly with the sauce. Stir in the Parmesan cheese until melted.
6. Garnish with chopped fresh parsley before serving.

The magic of this dish lies in the way the creamy sauce clings to the cavatappi’s grooves, ensuring every bite is packed with flavor.

Tip: For an extra depth of flavor, try adding a splash of white wine to the mushrooms before the cream.

Pesto Cavatappi with Cherry Tomatoes

This Pesto Cavatappi with Cherry Tomatoes is a vibrant, flavorful dish that comes together in just about 20 minutes, making it perfect for a quick weeknight dinner.

Ingredients

• 8 oz cavatappi pasta
• 1 cup fresh basil leaves
• 1/4 cup grated Parmesan cheese
• 1/4 cup pine nuts
• 1 garlic clove
• 1/2 cup olive oil
• 1 pint cherry tomatoes, halved
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Bring a large pot of salted water to a boil. Add the cavatappi and cook according to package instructions until al dente. Drain and set aside.
2. While the pasta cooks, make the pesto. In a food processor, combine the basil, Parmesan, pine nuts, and garlic. Pulse until finely chopped. With the processor running, slowly drizzle in the olive oil until the pesto is smooth.
3. In a large bowl, toss the cooked cavatappi with the pesto until evenly coated. Gently fold in the cherry tomatoes, salt, and black pepper.
4. Serve immediately, garnished with extra Parmesan if desired. The warmth of the pasta slightly softens the tomatoes, creating a delightful contrast with the fresh pesto.

Tip: For an extra burst of flavor, toast the pine nuts in a dry skillet over medium heat for 2-3 minutes before adding them to the pesto.

Cavatappi Alfredo with Grilled Chicken

Nothing beats the creamy comfort of Cavatappi Alfredo paired with perfectly grilled chicken—a dish that promises to be a hit at any dinner table.

Ingredients

• 8 oz cavatappi pasta
• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1/2 tsp salt, divided
• 1/2 tsp black pepper, divided
• 2 tbsp unsalted butter
• 2 garlic cloves, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 tsp nutmeg

Instructions

1. Bring a large pot of salted water to a boil. Cook cavatappi according to package instructions until al dente. Drain and set aside.
2. Heat olive oil in a grill pan over medium-high heat. Season chicken breasts with 1/4 tsp salt and 1/4 tsp black pepper. Grill for 6-7 minutes per side or until internal temperature reaches 165°F. Let rest for 5 minutes, then slice.
3. In the same pot used for pasta, melt butter over medium heat. Add garlic and sauté for 1 minute until fragrant.
4. Pour in heavy cream, remaining 1/4 tsp salt, 1/4 tsp black pepper, and nutmeg. Bring to a simmer, then reduce heat and stir in Parmesan until sauce is smooth.
5. Add cooked cavatappi to the sauce, tossing to coat evenly. Serve topped with grilled chicken slices.

The nutmeg adds a subtle warmth to the Alfredo sauce, making this dish stand out from the usual. It’s a simple touch that elevates the entire meal.

Tip: For an extra creamy sauce, reserve a cup of pasta water before draining and stir it into the Alfredo sauce as needed.

Buffalo Chicken Cavatappi

Get ready to spice up your pasta night with this creamy Buffalo Chicken Cavatappi that’s packed with flavor and just the right amount of heat.

Ingredients

• 8 oz cavatappi pasta
• 2 cups shredded cooked chicken
• 1/2 cup buffalo sauce
• 1/4 cup ranch dressing
• 1/4 cup heavy cream
• 2 tbsp unsalted butter
• 1/2 cup shredded cheddar cheese
• 1/4 cup crumbled blue cheese
• 2 tbsp chopped green onions

Instructions

1. Cook the cavatappi according to package instructions until al dente. Drain and set aside.
2. In a large skillet over medium heat, melt the unsalted butter. Add the shredded cooked chicken and 1/2 cup buffalo sauce, stirring to coat the chicken evenly. Cook for 2-3 minutes until heated through.
3. Reduce the heat to low and stir in the ranch dressing and 1/4 cup heavy cream until the sauce is smooth and well combined.
4. Add the cooked cavatappi to the skillet, tossing to coat the pasta in the sauce. Sprinkle with 1/2 cup shredded cheddar cheese and 1/4 cup crumbled blue cheese, stirring until the cheeses are melted and the pasta is evenly coated.
5. Garnish with 2 tbsp chopped green onions before serving.

The magic of this dish lies in the perfect balance between the tangy buffalo sauce and the cool, creamy ranch, creating a pasta that’s irresistibly rich and flavorful.

Tip: For an extra kick, drizzle a little more buffalo sauce on top before serving.

Cavatappi Carbonara

Dive into the creamy, comforting world of Cavatappi Carbonara, a twist on the classic that’s perfect for a cozy night in.

Ingredients

• 8 oz cavatappi pasta
• 4 slices thick-cut bacon, chopped
• 2 large eggs
• 1/2 cup grated Parmesan cheese
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 clove garlic, minced
• 2 tbsp chopped fresh parsley

Instructions

1. Bring a large pot of salted water to a boil. Add the cavatappi and cook according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water.
2. While the pasta cooks, heat a large skillet over medium heat. Add the chopped bacon and cook until crispy, about 5 minutes. Remove bacon with a slotted spoon and set aside, leaving the drippings in the skillet.
3. In a small bowl, whisk together the eggs, Parmesan cheese, salt, and black pepper.
4. Add the minced garlic to the skillet with the bacon drippings and sauté for 30 seconds until fragrant.
5. Reduce the heat to low. Quickly stir in the drained pasta and bacon, then remove from heat. Pour the egg mixture over the pasta, stirring rapidly to create a creamy sauce. If needed, add reserved pasta water a tablespoon at a time to reach desired consistency.
6. Garnish with chopped fresh parsley before serving.

The magic of this dish lies in the way the eggs and Parmesan meld into a silky sauce, coating every twist of cavatappi for a truly indulgent experience.

Tip: For an extra touch of luxury, swap the bacon for pancetta and finish with a sprinkle of extra Parmesan.

Vegetable Lasagna Cavatappi

Dive into the comforting layers of our Vegetable Lasagna Cavatappi, a twist on the classic that’s packed with veggies and oozing with cheesy goodness.

Ingredients

• 8 oz cavatappi pasta
• 2 cups marinara sauce
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1 small zucchini, diced
• 1 small yellow squash, diced
• 1 cup spinach, chopped
• 1 tsp garlic powder
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F and grease a baking dish with the olive oil.
2. Cook the cavatappi according to package instructions until al dente, then drain and set aside.
3. In a large bowl, mix the cooked pasta with marinara sauce, zucchini, yellow squash, spinach, garlic powder, dried basil, salt, and black pepper until well combined.
4. Spread half of the pasta mixture into the prepared baking dish. Dollop with ricotta cheese and sprinkle with half of the mozzarella and Parmesan. Repeat the layers with the remaining pasta and cheeses.
5. Bake for 25 minutes, or until the cheese is bubbly and golden.

The cavatappi’s spiral shape holds onto the sauce and cheeses beautifully, making every bite a delightful mix of textures and flavors.

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

Cavatappi with Meatballs and Marinara

Nothing beats the comfort of a hearty pasta dish, and this Cavatappi with Meatballs and Marinara is a weeknight winner that’s sure to please the whole family.

Ingredients

• 1 lb ground beef
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 12 oz cavatappi pasta
• 24 oz marinara sauce
• 1/4 cup fresh basil, chopped

Instructions

1. In a large bowl, combine ground beef, breadcrumbs, Parmesan, egg, garlic, salt, and pepper. Mix gently but thoroughly, then form into 1-inch meatballs.
2. Heat olive oil in a large skillet over medium heat. Add meatballs and cook, turning occasionally, until browned on all sides and cooked through, about 10 minutes.
3. Meanwhile, cook cavatappi according to package directions until al dente. Drain and return to the pot.
4. Add marinara sauce to the pasta, stirring to coat. Gently fold in the meatballs and heat through for 2-3 minutes.
5. Stir in fresh basil just before serving.

The spiral shape of cavatappi holds onto the rich marinara and tender meatballs in every bite, making this dish a satisfying meal that’s as fun to eat as it is flavorful.

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

Garlic Butter Cavatappi with Crab Meat

Dive into the luxurious flavors of the sea with this Garlic Butter Cavatappi with Crab Meat, a dish that combines tender pasta with succulent crab in a rich, garlicky butter sauce.

Ingredients

• 8 oz cavatappi pasta
• 1/2 cup unsalted butter
• 4 garlic cloves, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 8 oz lump crab meat
• 2 tbsp chopped fresh parsley

Instructions

1. Cook the cavatappi according to package instructions until al dente. Drain and set aside.
2. In a large skillet over medium heat, melt the unsalted butter. Add 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.
3. Stir in the heavy cream and bring to a simmer. Cook for 2 minutes, then add the grated Parmesan cheese, stirring until melted and smooth.
4. Gently fold in the lump crab meat and cooked cavatappi, tossing to coat evenly in the sauce. Cook for an additional 2 minutes until everything is heated through.
5. Sprinkle with chopped fresh parsley before serving.

The magic of this dish lies in the balance of spicy, garlicky flavors against the sweet, delicate crab meat, creating a pasta that feels both indulgent and refined.

Tip: For an extra touch of luxury, top with a sprinkle of additional Parmesan and a drizzle of truffle oil before serving.

Cavatappi with Creamy Avocado Pesto

This Cavatappi with Creamy Avocado Pesto is a vibrant, no-cook sauce that comes together in minutes, perfect for those busy weeknights when you crave something fresh and satisfying.

Ingredients

• 8 oz cavatappi pasta
• 1 ripe avocado, pitted and peeled
• 1/2 cup fresh basil leaves
• 1/4 cup grated Parmesan cheese
• 2 tbsp pine nuts
• 1 garlic clove
• 2 tbsp lemon juice
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup olive oil
• 1/4 cup reserved pasta water

Instructions

1. Cook the cavatappi according to package instructions until al dente. Reserve 1/4 cup of the pasta water before draining.
2. In a food processor, combine the avocado, basil, Parmesan, pine nuts, garlic, lemon juice, salt, and pepper. Pulse until the ingredients are finely chopped.
3. With the processor running, slowly drizzle in the olive oil until the mixture is smooth and creamy. If the pesto is too thick, add the reserved pasta water a tablespoon at a time until desired consistency is reached.
4. Toss the cooked cavatappi with the avocado pesto until evenly coated. Serve immediately.

The magic of this dish lies in the creamy texture of the avocado, which eliminates the need for heavy cream while still delivering a luxuriously smooth pesto that clings beautifully to every twist of cavatappi.

Tip: For an extra burst of freshness, garnish with additional basil leaves and a sprinkle of Parmesan cheese right before serving.

Baked Cavatappi with Three Cheeses

Get ready to fall in love with this Baked Cavatappi with Three Cheeses, a cozy dish that combines creamy, cheesy goodness with the perfect pasta twist.

Ingredients

• 12 oz cavatappi pasta
• 2 cups heavy cream
• 1 cup whole milk
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 1 cup shredded Gruyère cheese
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp nutmeg

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. Cook the cavatappi according to package instructions until al dente, then drain and set aside.
3. In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute until golden.
4. Gradually whisk in the heavy cream and milk, ensuring no lumps remain. Bring to a simmer and cook for 2-3 minutes until slightly thickened.
5. Stir in the garlic powder, onion powder, salt, black pepper, and nutmeg. Remove from heat.
6. Add the mozzarella, Parmesan, and Gruyère cheeses to the sauce, stirring until melted and smooth.
7. Combine the cooked cavatappi with the cheese sauce, then transfer to the prepared baking dish.
8. Bake for 20-25 minutes until bubbly and golden on top. Let stand for 5 minutes before serving.

The magic of this dish lies in the trio of cheeses, each bringing its own unique flavor and meltability to create a luxuriously creamy sauce that clings to every spiral of cavatappi.

Tip: For an extra crispy top, broil for the last 2-3 minutes of baking.

Cavatappi with Smoked Salmon and Dill

Dive into this creamy Cavatappi with Smoked Salmon and Dill, a dish that brings a touch of elegance to your weeknight dinners without any fuss.

Ingredients

• 8 oz cavatappi pasta
• 1 tbsp olive oil
• 1 small shallot, finely chopped
• 1 cup heavy cream
• 4 oz smoked salmon, chopped
• 2 tbsp fresh dill, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 lemon, juiced

Instructions

1. Bring a large pot of salted water to a boil. Add the cavatappi and cook according to package instructions until al dente. Drain and set aside.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the shallot and sauté until soft, about 2 minutes.
3. Pour in the heavy cream, and bring to a simmer. Let it cook for 3 minutes, stirring occasionally, until slightly thickened.
4. Stir in the smoked salmon, dill, salt, and black pepper. Cook for another 2 minutes until the salmon is warmed through.
5. Add the cooked cavatappi to the skillet, tossing to coat evenly with the sauce. Squeeze the lemon juice over the pasta and give it one final toss.

The magic of this dish lies in the smoky salmon paired with the bright, fresh dill and a hint of lemon, creating a perfectly balanced flavor profile that’s both rich and refreshing.

Tip: For an extra touch of luxury, garnish with a few additional pieces of smoked salmon and a sprinkle of dill before serving.

Cavatappi in Creamy Tomato Basil Sauce

Nothing comforts the soul quite like a bowl of cavatappi swirled in a creamy tomato basil sauce. It’s a dish that promises warmth and richness in every bite.

Ingredients

• 12 oz cavatappi pasta
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 cup heavy cream
• 1/4 cup fresh basil, chopped
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup grated Parmesan cheese

Instructions

1. Cook the cavatappi 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. Pour in the crushed tomatoes, heavy cream, and stir to combine. Bring the mixture to a simmer.
4. Add the sugar, salt, and black pepper, stirring well. Let the sauce simmer for 10 minutes, stirring occasionally.
5. Stir in the chopped basil and cooked cavatappi, tossing until the pasta is evenly coated with the sauce.
6. Sprinkle the grated Parmesan cheese over the pasta and stir until the cheese is melted and the sauce is creamy.

The magic of this dish lies in the balance between the tangy tomatoes and the rich, velvety cream, creating a sauce that clings perfectly to every twist of cavatappi.

Tip: For an extra layer of flavor, toast the cavatappi lightly in the skillet before adding the sauce.

Cavatappi with Roasted Garlic and Olive Oil

There’s something irresistibly comforting about cavatappi’s corkscrew shape, especially when it’s tossed with the deep, mellow flavors of roasted garlic and a good glug of olive oil.

Ingredients

• 1 pound cavatappi pasta
• 1/2 cup extra virgin olive oil
• 8 cloves garlic, peeled
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley

Instructions

1. Preheat your oven to 400°F. Toss the garlic cloves with 1 tablespoon of the olive oil, wrap in foil, and roast for 25 minutes until soft and golden.
2. Meanwhile, cook the cavatappi in a large pot of salted boiling water according to package directions until al dente. Drain, reserving 1/2 cup of the pasta water.
3. In a large skillet, heat the remaining olive oil over low heat. Squeeze the roasted garlic into the oil, add salt, black pepper, and red pepper flakes, and stir to combine.
4. Add the cooked pasta to the skillet, tossing to coat. If needed, add a splash of the reserved pasta water to loosen the sauce.
5. Remove from heat, stir in the Parmesan cheese and parsley, and serve immediately.

The magic here is in the roasted garlic—it transforms into a sweet, spreadable paste that clings to every twist of pasta, creating a dish that’s rich yet surprisingly light.

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

Cavatappi with Spicy Arrabbiata Sauce

Spice up your pasta night with this Cavatappi with Spicy Arrabbiata Sauce, a dish that brings the heat in the most delicious way possible.

Ingredients

• 12 oz cavatappi pasta
• 2 tbsp olive oil
• 4 garlic cloves, minced
• 1/2 tsp red pepper flakes
• 1 can (28 oz) crushed tomatoes
• 1 tsp sugar
• 1 tsp salt
• 1/4 cup fresh basil, chopped
• 1/4 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. 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 about 1 minute until fragrant.
3. Pour in the crushed tomatoes, then stir in sugar and salt. Bring the sauce to a simmer and let it cook for 10 minutes, stirring occasionally.
4. Add the cooked cavatappi to the skillet with the sauce, tossing to coat evenly. Cook for an additional 2 minutes to allow the pasta to absorb some of the sauce.
5. Remove from heat and stir in the fresh basil. Serve immediately, topped with grated Parmesan cheese.

The magic of this dish lies in the balance between the fiery kick of the red pepper flakes and the sweet, tangy tomatoes, creating a sauce that’s bold yet perfectly harmonious.

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

Conclusion

We hope this roundup of 20 delicious cavatappi recipes inspires your next meal, whether you’re cooking for a special occasion or just a cozy night in. Each dish offers a unique twist on this versatile pasta, promising something for every taste. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article to your Pinterest board for easy access to these tasty ideas. Happy cooking!