Cavatappi, the short, corkscrew-shaped pasta, is a favorite for its ability to hold onto chunky sauces and grated cheese in every spiral. This article points you to the best places to find cavatappi recipes, from classic Italian-American baked dishes to quick weeknight skillet meals, and includes three complete recipes so you can start cooking right away. Whether you buy it dried or fresh, cavatappi’s shape makes it a versatile base for creamy, tomato-based, and even cold pasta salads.
Where to Find Cavatappi Recipes
You can find cavatappi recipes in several reliable places:
- Italian cookbooks – Look for sections on “short pasta” or “pasta al forno” (baked pasta).
- Food websites – Search “cavatappi” on trusted sites like Serious Eats, Bon Appétit, or Food Network.
- Pasta brand websites – Barilla, De Cecco, and Ronzoni often have recipe collections using their shapes.
- Social media – Pinterest and Instagram are full of home cooks sharing their favorite cavatappi dishes; search the hashtag #cavatappi.
- Your own kitchen – Swap cavatappi into any recipe that calls for penne, fusilli, or rotini; the cooking time is similar.
Recipe 1: Baked Cavatappi with Sausage and Mozzarella
This is a hearty, crowd-pleasing baked pasta with Italian sausage, marinara, and bubbling mozzarella. The cavatappi’s spirals trap the sauce and cheese in every bite.
Ingredients
- 1 lb (450 g) cavatappi pasta
- 1 tbsp (15 ml) olive oil
- 1 lb (450 g) sweet or hot Italian sausage, casings removed
- 1 small yellow onion, diced (about 1 cup / 150 g)
- 3 cloves garlic, minced
- 1 (24 oz / 680 g) jar marinara sauce
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional)
- 8 oz (225 g) fresh mozzarella, torn into small pieces
- 1/2 cup (50 g) grated Parmesan cheese
- Salt and black pepper to taste
- Fresh basil leaves, for garnish
Instructions
- Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil.
- Add the cavatappi and cook until just shy of al dente (about 1 minute less than the package directs). Drain and set aside.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through, about 6–8 minutes. The sausage should reach a safe minimum internal temperature of 160°F (71°C) as measured with a food thermometer.
- Add the onion and cook until soft, about 4 minutes. Stir in the garlic and cook for 1 minute more.
- Pour in the marinara sauce, oregano, and red pepper flakes if using. Simmer for 5 minutes. Season with salt and pepper.
- Combine the cooked pasta, sauce, and half of the mozzarella in a large bowl. Transfer to a 9×13-inch (23×33 cm) baking dish.
- Top with the remaining mozzarella and the Parmesan.
- Bake uncovered for 15–20 minutes, until the cheese is melted and bubbly and the edges are golden. Let rest for 5 minutes before serving. Garnish with fresh basil.
Tips
- Use a good-quality marinara; it makes a big difference. If you have homemade, even better.
- Don’t overcook the pasta initially; it will continue to cook in the oven.
- If you prefer a creamier texture, stir in 1/2 cup (120 ml) of heavy cream with the sauce.
- For a vegetarian version, omit the sausage and add sautéed mushrooms or spinach.
Serving Suggestions
Serve with a simple green salad dressed with lemon vinaigrette and a side of garlic bread. A glass of Chianti or Sangiovese pairs beautifully.
Variations
- Chicken and Broccoli: Use cooked chicken breast and steamed broccoli florets instead of sausage.
- Spicy Arrabbiata: Use arrabbiata sauce and add extra red pepper flakes for heat.
- Four-Cheese: Mix in 1/2 cup (60 g) each of provolone, fontina, and smoked gouda with the mozzarella.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place a portion in a microwave-safe dish and heat in 30-second intervals, stirring between, until hot. Alternatively, reheat in a 350°F (175°C) oven for 10–15 minutes. The pasta may absorb some sauce; add a splash of water or extra marinara if needed.
Recipe 2: Creamy Cavatappi with Peas and Pancetta
This quick stovetop dish is elegant yet simple, with a silky cream sauce, sweet peas, and salty pancetta. It’s ready in under 30 minutes, making it perfect for a weeknight.
Ingredients
- 12 oz (340 g) cavatappi pasta
- 4 oz (115 g) pancetta, diced
- 1 tbsp (15 g) butter
- 1 shallot, finely chopped
- 1 cup (240 ml) heavy cream
- 1 cup (150 g) frozen peas, thawed
- 1/2 cup (50 g) grated Parmesan cheese
- 1/4 tsp freshly grated nutmeg
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the cavatappi according to package directions until al dente. Reserve 1/2 cup (120 ml) of pasta water, then drain.
- Meanwhile, in a large skillet over medium heat, cook the pancetta until crisp, about 5–7 minutes. Remove with a slotted spoon and set aside, leaving the rendered fat in the skillet.
- Add the butter and shallot to the skillet. Cook until the shallot is soft, about 2 minutes.
- Pour in the heavy cream and bring to a gentle simmer. Cook for 2–3 minutes, until slightly thickened.
- Add the peas, Parmesan, and nutmeg. Stir until the cheese melts and the sauce is smooth. Season with salt and pepper.
- Add the cooked cavatappi and pancetta to the skillet. Toss to coat, adding a splash of reserved pasta water if the sauce is too thick.
- Garnish with parsley and serve immediately.
Tips
- If you can’t find pancetta, use bacon; it will be smokier and slightly saltier.
- For a lighter version, use half-and-half instead of heavy cream, but note the sauce will be thinner.
- Add the Parmesan off the heat to prevent it from clumping.
Serving Suggestions
This creamy pasta pairs well with a crisp white wine like Pinot Grigio or Sauvignon Blanc. A side of sautéed spinach or arugula salad adds freshness.
Variations
- Mushroom and Thyme: Sauté 8 oz (225 g) sliced mushrooms with the shallot and add 1 tsp fresh thyme.
- Lemon and Asparagus: Add 1 cup (150 g) chopped asparagus with the peas and finish with 1 tsp lemon zest.
- Spicy Calabrian: Stir in 1 tbsp Calabrian chili paste for a kick.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of milk or cream to bring back the sauce’s silkiness. Microwaving works too, but stir frequently.
Recipe 3: Cavatappi Salad with Cherry Tomatoes and Basil
This cold pasta salad is perfect for picnics, potlucks, or a light summer lunch. The cavatappi holds the vinaigrette and fresh vegetables beautifully, and it tastes even better the next day.
Ingredients
- 12 oz (340 g) cavatappi pasta
- 1 pint (300 g) cherry tomatoes, halved
- 1/2 cup (75 g) diced red onion
- 1/2 cup (75 g) diced cucumber
- 1/2 cup (50 g) pitted Kalamata olives, halved
- 1/2 cup (50 g) crumbled feta cheese
- 1/4 cup (10 g) fresh basil leaves, torn
- For the vinaigrette:
- 1/4 cup (60 ml) extra-virgin olive oil
- 2 tbsp (30 ml) red wine vinegar
- 1 tsp Dijon mustard
- 1 small garlic clove, minced
- 1/2 tsp dried oregano
- Salt and black pepper to taste
Instructions
- Cook the cavatappi in salted boiling water until al dente. Drain and rinse under cold water to stop the cooking. Let cool completely.
- In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper.
- In a large bowl, combine the cooled pasta, cherry tomatoes, red onion, cucumber, olives, and feta.
- Pour the vinaigrette over the salad and toss gently to coat.
- Fold in the torn basil just before serving.
Tips
- Rinse the pasta thoroughly with cold water to stop the cooking and cool it quickly; this also removes excess starch that can make the salad gummy.
- Let the salad sit for at least 15 minutes before serving to allow the flavors to meld.
- If making ahead, add the basil and feta just before serving to keep them fresh.
Serving Suggestions
This salad is a meal on its own, but it also works well alongside grilled chicken or fish. It’s a great make-ahead dish for a barbecue or beach day.
Variations
- Greek Style: Add chopped bell peppers and a handful of arugula; use lemon juice instead of vinegar.
- Pesto: Toss the pasta with 1/2 cup (120 ml) pesto instead of the vinaigrette, then add the veggies.
- Protein Boost: Add 1 cup (150 g) diced cooked chicken or chickpeas for extra protein.
Storage and Reheating
Store in the fridge for up to 3 days. This salad is served cold, so no reheating needed. If it seems dry after refrigeration, drizzle with a little olive oil or a splash of vinegar before serving.
Frequently Asked Questions
Can I use a different pasta shape if I don’t have cavatappi? Yes, fusilli, rotini, or penne are good substitutes. They have similar cooking times and shapes that hold sauce well.
Do I need to rinse cavatappi after cooking? Only if you’re making a cold salad. For hot dishes, skip rinsing; the starch helps the sauce cling to the pasta.
How long does cooked cavatappi last in the fridge? Cooked pasta keeps for 3–4 days in an airtight container. If it’s mixed with sauce, it may last 3 days.
Can I freeze cavatappi dishes? Yes, baked pasta dishes freeze well for up to 2 months. Thaw overnight in the fridge and reheat in the oven. Creamy sauces may separate slightly upon reheating; stir in a splash of cream to smooth them.
Why is my cavatappi often overcooked? Cavatappi’s shape can make it easy to overcook because the ridges cook faster. Always check the package time and taste a piece a minute before the suggested time.
What’s the difference between cavatappi and macaroni? Cavatappi is a larger, corkscrew-shaped pasta with ridges, while macaroni is smaller and smooth. They can be used interchangeably in many recipes, but cavatappi holds chunky sauces better.
Is cavatappi gluten-free? You can find gluten-free versions made from corn, rice, or legumes. They cook faster and may be more delicate, so handle gently.
Related
- Hot Alcoholic Drink Recipes for Cold Nights
- Chicken and Dumplings Instant Pot Bisquick
- Korean Won to USD: Exchange Rate & Conversion Guide
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).