Creamy Cavatappi Pasta
A quick, creamy cavatappi pasta in a simple garlic-parmesan sauce ready in under 20 minutes.
Servings: 4 servings
Ingredients
- 8 ounces cavatappi pasta no substitutions for video
- 1 tablespoon unsalted butter
- 1 tablespoon extra virgin olive oil
- 3 cloves garlic minced
- 1 teaspoon Italian seasoning
- 3/4 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon kosher salt plus more for the pasta water
- 1/2 to 1 teaspoon finely ground black pepper
Instructions
- Bring a large pot of water to a rolling boil and add 2 tablespoons kosher salt.
- Add 8 ounces cavatappi pasta and cook until 1 minute less than package directions (about 9–11 minutes); reserve 1 cup pasta water, then drain the pasta.
- In a large skillet over medium heat, melt 1 tablespoon unsalted butter with 1 tablespoon olive oil.
- Add 3 minced garlic cloves and 1 teaspoon Italian seasoning and cook, stirring, until fragrant, about 30 seconds.
- Slowly pour in 3/4 cup heavy cream while whisking, bring to a low simmer, then reduce heat to medium-low and cook until slightly thickened, 2–4 minutes.
- Stir in 1/2 cup grated Parmesan, 1/2 teaspoon kosher salt, and 1/2 to 1 teaspoon black pepper until the cheese melts into the sauce.
- Add the drained pasta and 1/4 cup reserved pasta water to the skillet and toss to coat; cook over medium heat, stirring constantly, until the sauce is creamy and coats the pasta. Add more reserved pasta water 1 tablespoon at a time if the sauce is too thick.
- Remove from heat and let rest 1–2 minutes before serving.
Equipment
- Large Pot
- Colander
- Large Skillet
- Measuring Cups and Spoons
- Whisk or Spoon
Notes
- You can substitute half-and-half or whole milk for heavy cream for a lighter sauce.
- Any twisty or curved pasta can replace cavatappi.
- Reserve pasta water to adjust sauce consistency as needed.
- This recipe yields four main-course servings.