Description
A silky, garlicky cream sauce that clings beautifully to cavatappi for a restaurant-quality pasta experience at home.
Ingredients
- 12 oz (340 g) cavatappi (any short curly pasta works)
- 2 tbsp unsalted butter (or olive oil)
- 3–4 garlic cloves, finely minced
- 1 tbsp flour (optional; helps stabilize the sauce)
- 1 cup (240 ml) heavy cream (or ¾ cup cream + ¼ cup milk; or 1 cup half-and-half)
- ¾–1 cup (55–75 g) freshly grated Parmesan (plus more to serve)
- ½–1 cup (120–240 ml) reserved pasta water
- ½ tsp fine salt, to taste
- Black pepper, to taste
- Pinch of red pepper flakes (optional)
- Fresh parsley or chives, chopped (optional garnish)
Instructions
- Bring a large pot of well-salted water to a boil. Cook cavatappi to al dente per package. Reserve 1 cup pasta water; drain.
- Meanwhile, melt butter in a wide skillet over medium. Add garlic and a pinch of salt; cook for 60–90 seconds until fragrant, not browned.
- Optional: sprinkle in flour; whisk for 30–45 seconds.
- Pour in cream; bring to a gentle simmer. Whisk in ½ cup pasta water and ¾ cup Parmesan until smooth and glossy.
- Add black pepper and red pepper flakes, if using. Taste for salt.
- Add drained cavatappi; toss, adding splashes of pasta water until the sauce coats the pasta. You may not need all of it.
- Off heat, stir in a final handful of Parmesan. Plate with herbs and extra cheese.
Notes
Best enjoyed with a crisp salad and garlic bread. Can be customized with add-ins like rotisserie chicken or sautéed spinach.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian