Creamy Cavatappi

Cavatappi sometimes gets mistaken for macaroni. Cavatappi is actually a type of macaroni—a hollow, tubular pasta—but the macaroni most Americans think of is elbow macaroni. Cavatappi tends to be a bit bigger and has more twists and turns than elbow macaroni.

That being said, macaroni makes a fine substitute for cavatappi in this dish. Other good options include penne, fusilli, or any tubular pasta. Bonus points if it has ridges, since they cling better to a creamy sauce.

Put Your Spin On It

This basic recipe is tasty all on its own, but it’s also easy to add, swap, and generally tweak the recipe to suit your needs. Try these easy variations:

• Spicy: Kick the flavor up a notch by adding red pepper flakes to taste along with the salt and pepper.
• Veggie swaps: Add more green veg or swap out the peas. Add 1 of bunch fresh, washed and dried spinach or 1 1/2 cups chopped frozen broccoli to the colander in place of (or in addition to) the peas.
• Make it meaty: Stir in 1 to 2 sliced, cooked chicken breasts, 1/3 pound crumbled, cooked sausage, or 2 to 3 cooked and crumbled slices of bacon just before serving.
• Tomatoes: Add a pop of color and brightness by incorporating 1 heaping cup of halved cherry tomatoes or 1/4 to 1/3 cup of chopped sun-dried tomatoes just before serving.
• Fresh herbs: Sprinkle the finished pasta with 1 to 2 tablespoons of chopped fresh parsley or torn basil.
• Lemony: Finely zest a lemon and add it along with the cheese for an aromatic, zesty note.

Weeknight Pastas to the Rescue

Creamy Cavatappi

Prep Time7 mins

Cook Time15 mins

Total Time22 mins

Servings2 to 3 servings

Double this recipe to make a whole pound of pasta, which will feed 4 to 6 people.

The amount of salt is a guideline—adjust it based on your taste and how salty your pasta water is.

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Ingredients

• 8 ounces (1/2 pound) cavatappi pasta
• 1 tablespoon unsalted butter
• 2 cloves garlic, minced
• 3/4 cup heavy cream
• 1/2 teaspoon kosher salt, plus more for the pasta water
• 1/2 teaspoon finely ground black pepper
• 1/2 cup (1.3 ounces) finely grated Parmesan cheese, plus more for garnish
• 1 tablespoon fresh lemon juice
• 1 cup frozen peas, optional
• 1/4 cup to 1/2 cup reserved pasta cooking water

Method

1. Cook the pasta:Put a large pot of water on to boil over high heat. Season generously with salt.Once the water is boiling, add the pasta and stir. Cook until just short of al dente, according to the package directions.TipMake the sauce while the pasta cooks. Don’t forget to save some pasta water before draining the cavatappi!
2. Meanwhile, make the sauce:While the pasta cooks, add the butter to a large skillet over medium heat. Once melted, add the garlic and cook just until fragrant but not browned, about 30 seconds. Slowly add the cream while stirring and season with salt and pepper. Bring to a simmer, reducing the heat if needed to maintain a simmer. Cook, while stirring, until slightly thickened, about 3 minutes.Add the Parmesan a small handful at a time, sprinkling it over top and stirring each time until melted. Add the lemon juice and stir. Turn the heat as low as it’ll go until the pasta is ready, stirring occasionally.
   Simply Recipes / Mihaela Kozaric SebrekSimply Recipes / Mihaela Kozaric Sebrek
3. Drain the pasta and thaw the peas:Reserve 1/2 cup of the pasta water. Add the frozen peas to a colander.Drain the pasta over the frozen peas (the hot pasta will help defrost the peas).Simply Recipes / Mihaela Kozaric SebrekSimply Recipes / Mihaela Kozaric Sebrek
4. Toss the pasta and serve:If your skillet is big enough, add the pasta and peas to the sauce. Otherwise, add the pasta and peas back to the pasta pot and pour the sauce over the top.Add 1/4 cup of the reserved pasta water and turn the heat to medium. Toss constantly until you have a creamy sauce that coats the noodles, 3 to 5 minutes. If the sauce seems too thick, add more pasta water a small splash at a time, tossing in between. TipYou’ll want the sauce slightly looser than you think since it will thicken quickly as it cools.
   Taste, adding salt and/or pepper if needed. Top with a sprinkle of Parmesan cheese and serve immediately.Creamy cavatappi is best eaten hot and freshly made, but you can refrigerate it in an airtight container for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a little water or cream to loosen the sauce.Love the recipe? Leave us stars and a review below!
   Simply Recipes / Mihaela Kozaric Sebrek