Description
Creamy Cavatappi is a rich and comforting Italian-American pasta dish featuring tender cavatappi noodles enveloped in a luscious homemade cheese sauce made from Parmesan, mozzarella, and a creamy blend of milk and heavy cream. Enhanced with garlic and subtle spices, this easy-to-make stovetop recipe offers a perfect weeknight meal that’s both flavorful and satisfying.
Ingredients
Scale
Pasta
- 12 ounces cavatappi pasta
Sauce
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
Garnish
- Chopped parsley (optional)
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the cavatappi pasta until al dente according to package instructions, typically 9-11 minutes. Drain and set aside.
- Prepare Roux: In a large skillet or saucepan, melt the unsalted butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant, taking care not to brown the garlic.
- Make Sauce Base: Whisk in the all-purpose flour to the melted butter and garlic. Cook for about 1 minute, stirring constantly, to form a roux which helps thicken the sauce.
- Add Dairy: Slowly pour in the whole milk and heavy cream while whisking continuously to prevent lumps. Bring this mixture to a gentle simmer and continue cooking for 3 to 4 minutes until the sauce begins to thicken slightly.
- Incorporate Cheese: Stir in the freshly grated Parmesan and shredded mozzarella cheese into the thickened sauce. Mix until the cheeses melt completely and the sauce becomes smooth and creamy.
- Season Sauce: Add salt, black pepper, and crushed red pepper flakes if using. Taste and adjust seasoning as needed.
- Combine Pasta and Sauce: Add the cooked cavatappi pasta to the sauce, tossing gently to coat every piece evenly. Continue cooking for an additional 1 to 2 minutes to heat through and help the pasta absorb the flavors.
- Serve: Remove from heat and serve the creamy cavatappi warm, garnished with chopped parsley if desired.
Notes
- For added protein, stir in cooked chicken, bacon, or sautéed mushrooms along with the pasta.
- Use half-and-half instead of heavy cream for a lighter version of the sauce.
- This dish reheats well; add a splash of milk when reheating to maintain sauce creaminess.
