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This creamy cavatappi is my trusty solution when time is tight but I still want something warm and indulgent. With just a few ingredients and minimal prep, it transforms into a satisfying pasta dish rich with garlic, cream, and Parmesan. The peas add color and sweetness, and the whole thing comes together faster than takeout.
This dish saved me on a hectic Wednesday when all I had was pasta and cream. I tossed in peas, added a squeeze of lemon, and it became an instant favorite in our house.
Ingredients
- Cavatappi pasta: adds texture and captures sauce beautifully thanks to its twists
- Unsalted butter: adds richness and smooth body to the sauce
- Garlic: fresh minced garlic infuses a warm savory note
- Heavy cream: forms the luscious base of the sauce
- Kosher salt: balances the creaminess and enhances flavors
- Finely ground black pepper: gives gentle spice and depth
- Finely grated Parmesan cheese: melts beautifully and delivers sharp nutty flavor
- Fresh lemon juice: brightens the dish and cuts through the richness
- Frozen peas: add color sweetness and easy texture
- Reserved pasta cooking water: key for adjusting sauce consistency and cling
Step-by-Step Instructions
- Boil the Pasta:
- Bring a large pot of water to a boil and season generously with salt. Add the cavatappi and stir to prevent sticking. Cook until just short of al dente following package timing. Save at least half a cup of pasta water before draining.
- Make the Sauce Base:
- While pasta cooks melt butter in a large skillet over medium heat. Add garlic and cook just until fragrant about 30 seconds without letting it brown.
- Create the Cream Base:
- Pour in the heavy cream while stirring then season with salt and pepper. Keep it at a gentle simmer and stir often to avoid scorching. Cook for around 3 minutes until slightly thickened.
- Incorporate Cheese and Lemon:
- Add Parmesan gradually letting each addition melt fully before adding more. Finish with lemon juice and reduce heat to low while pasta finishes cooking.
- Combine Pasta and Sauce:
- Drain the pasta over a colander with frozen peas to thaw them instantly. Add both pasta and peas to the skillet with sauce or return them to the pot and pour sauce over. Add a quarter cup of reserved pasta water and toss constantly over medium heat until the sauce clings to the pasta. Add more water if needed.
- Finish and Serve:
- Adjust seasoning with more salt or pepper. Sprinkle with extra Parmesan and serve hot. Best enjoyed fresh though leftovers can be refrigerated for three days and gently reheated with a splash of water or cream.
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Storage Tips
Store leftovers in an airtight container in the fridge for up to three days. Reheat slowly in a saucepan or microwave with a splash of cream or water to revive the sauce.
Ingredient Substitutions
No cavatappi on hand Try penne fusilli or elbow macaroni. No cream Use half and half or whole milk though sauce will be lighter. Swap peas for spinach broccoli or even chopped asparagus for variety.
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Serving Suggestions
This pasta is great with a fresh green salad and lemon vinaigrette. Try pairing it with grilled chicken sautéed shrimp or roasted vegetables to turn it into a full meal.
Cultural and Historical Context
Cavatappi comes from the Italian word for corkscrew fitting given its spiraled shape. This pasta is often used in baked pasta dishes and creamy sauces because it grips flavor so well. Its versatility makes it a pantry staple in many homes.
Frequently Asked Questions About Recipes
- → What type of pasta is best for this dish?
Cavatappi is ideal because its spiral shape captures the creamy sauce well. You can also use penne, fusilli, or elbow macaroni.
- → Can I substitute the peas with other vegetables?
Yes, you can swap peas with chopped spinach, broccoli, or other green veggies for added color and flavor.
- → How do I get the sauce to coat the pasta well?
Use reserved pasta water to help emulsify and thicken the sauce while tossing it with the pasta over medium heat.
- → Can I add protein to this dish?
Absolutely. Cooked chicken, sausage, or bacon make great additions and complement the creamy sauce nicely.
- → What makes the sauce creamy without being heavy?
The balance of heavy cream, Parmesan, and reserved pasta water keeps the sauce rich yet smooth and not overly thick.
- → Is it possible to make this dish ahead of time?
It’s best fresh, but leftovers can be refrigerated for up to 3 days and reheated gently with a splash of water or cream.