Description
This creamy cavatappi recipe features perfectly cooked pasta enveloped in a rich, garlicky Parmesan cream sauce with fresh basil accents. Ready in just 30 minutes, it’s a comforting and elegant dish ideal for a quick dinner that feels indulgent yet simple.
Ingredients
Scale
Pasta
- 400 grams (about 14 oz) cavatappi pasta
Sauce
- 1 cup (240 ml) heavy cream
- 3 cloves garlic, minced
- 1 cup grated Parmesan cheese (plus extra for serving)
- 2 tablespoons olive oil
- Salt to taste
- Black pepper to taste
- A handful fresh basil, chopped (plus extra for garnish)
Instructions
- Cook Pasta: Boil salted water and cook the cavatappi pasta according to package directions until al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta.
- Sauté Garlic: Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes, taking care not to burn it.
- Simmer Cream: Reduce the heat to low and pour in the heavy cream. Stir well and let it simmer gently for 3-4 minutes to thicken slightly.
- Melt Parmesan: Gradually add the grated Parmesan cheese into the cream, stirring continuously until melted and the sauce is smooth. If the sauce is too thick, loosen it by stirring in some of the reserved pasta water until desired consistency.
- Combine Pasta and Sauce: Add the cooked cavatappi to the skillet and toss to coat the pasta evenly with the creamy sauce. Stir in the chopped fresh basil for fresh herbal flavor.
- Season and Serve: Adjust seasoning with salt and freshly ground black pepper to taste. Serve the pasta immediately, garnished with additional Parmesan cheese and fresh basil leaves.
Notes
- Reserve pasta cooking water as it helps adjust sauce consistency and enhances flavor.
- Use freshly grated Parmesan for the best creamy texture and flavor.
- Do not overcook garlic to avoid bitterness.
- For a lighter dish, substitute heavy cream with half-and-half, but sauce will be less rich.
- Fresh basil adds brightness; add more if desired for stronger herbaceous notes.
- Serve immediately for the best texture, as the sauce thickens upon standing.
