Cavatappi, the short, corkscrew-shaped pasta from Italy, is a dinner workhorse. Its ridges and hollow center grab onto sauces, cheese, and small ingredients better than most shapes, so every bite is flavorful. This article gathers five genuinely useful cavatappi recipes—from a creamy stovetop mac and cheese to a one-pan chicken skillet—that you can cook on a weeknight without special equipment.
Ingredients
For the Creamy Cavatappi with Sausage and Broccoli (main recipe):
- 12 oz (340 g) cavatappi pasta
- 1 tbsp (15 ml) olive oil
- 1 lb (450 g) Italian sausage (mild or hot), casings removed
- 3 cups (240 g) broccoli florets (about 1 medium head)
- 3 cloves garlic, minced
- 1 cup (240 ml) heavy cream
- 1/2 cup (50 g) grated Parmesan cheese
- 1/2 tsp (2 g) red pepper flakes (optional)
- Salt and black pepper to taste
- 1/4 cup (10 g) fresh basil, chopped (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the cavatappi and cook according to package directions until al dente (usually 9–11 minutes). Before draining, reserve 1 cup (240 ml) of pasta water. Drain the pasta and set aside.
- While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the sausage, breaking it into small pieces with a spoon. Cook 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 (USDA FSIS). Transfer the sausage to a plate, leaving the drippings in the skillet.
- Add the broccoli to the same skillet with 2 tablespoons (30 ml) of water. Cover and cook over medium heat for 3–4 minutes, until bright green and tender-crisp. Uncover, add the garlic, and cook for 30 seconds until fragrant.
- Reduce the heat to low. Pour in the heavy cream and stir in the Parmesan cheese. Cook, stirring, until the cheese melts and the sauce thickens slightly, about 2–3 minutes. Season with salt, pepper, and red pepper flakes if using.
- Add the cooked sausage and drained pasta to the skillet. Toss to coat, adding reserved pasta water a few tablespoons at a time if the sauce is too thick. Stir in the basil, if using, and serve immediately.
Tips
- Don’t overcook the pasta: Cook cavatappi just to al dente—it will continue to cook slightly when tossed with the hot sauce. Overcooked cavatappi turns mushy and loses its pleasant chew.
- Reserve pasta water: The starchy water is the secret to a silky sauce. Add it gradually; you may not need all of it.
- Substitute the sausage: Use ground beef, turkey, or chicken instead. If using ground poultry, cook to 165°F (74°C). For a vegetarian version, use a plant-based sausage and add a little smoked paprika for depth.
- Make it gluten-free: Use a gluten-free cavatappi-style pasta. Adjust cooking time to the package instructions, and check that your sausage is gluten-free.
Serving Suggestions
Serve this cavatappi as a main dish with a crisp green salad dressed with lemon vinaigrette. For a heartier meal, add a side of garlic bread or roasted asparagus. It also works well as a side dish alongside grilled chicken or fish—just reduce the portion size.
Variations
- Baked Cavatappi: Prepare the recipe as directed, then transfer to a baking dish, top with 1 cup (120 g) shredded mozzarella, and bake at 375°F (190°C) for 15–20 minutes until bubbly and golden.
- Tomato-Basil: Replace the heavy cream with 1 can (15 oz / 425 g) crushed tomatoes and simmer for 5 minutes. Omit the Parmesan and add fresh basil at the end.
- Spicy Arrabbiata: Use hot Italian sausage, add 1 teaspoon (2 g) dried oregano with the garlic, and stir in 1/2 cup (60 g) chopped sun-dried tomatoes with the cream.
- Lemon-Pepper: Add the zest of 1 lemon and 1 teaspoon (2 g) cracked black pepper with the garlic. Finish with a squeeze of lemon juice and extra Parmesan.
- Veggie-Loaded: Add 1 cup (150 g) cherry tomatoes, halved, and 1/2 cup (75 g) frozen peas with the broccoli. Cook until the peas are heated through.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3–4 days. To reheat, place in a skillet over medium-low heat with a splash of milk or water to loosen the sauce. Stir frequently until hot, about 5 minutes. Alternatively, microwave in 30-second bursts, stirring between each. The pasta will absorb some sauce as it sits, so adding liquid helps restore creaminess. Freezing is not recommended for the creamy version, as the sauce may separate upon thawing.
Frequently Asked Questions
Can I use a different pasta shape? Yes, any short pasta like penne, rigatoni, or fusilli works well. The cooking time may vary slightly, so check the package. The sauce will cling a bit less to smooth shapes, but the flavor stays the same.
Can I make this dairy-free? Substitute the heavy cream with full-fat coconut milk and use a dairy-free Parmesan alternative. The sauce will be slightly coconut-flavored, so add a pinch of nutmeg or garlic powder to balance it.
How do I prevent the sauce from curdling? Use full-fat cream and keep the heat low when adding it. High heat can cause the cream to separate. Also, stir constantly while the cheese melts.
Can I use pre-shredded cheese? Pre-shredded cheese often contains anti-caking agents that prevent smooth melting. For the creamiest result, grate Parmesan from a block yourself.
Is this recipe spicy? As written, it’s mild. The red pepper flakes are optional. For a spicier kick, use hot Italian sausage or add extra flakes to taste.
What can I do with leftover sausage? Cooked sausage keeps in the fridge for 3–4 days. Use it in omelets, pizza, or a simple pasta salad. Reheat to 165°F (74°C) before eating.
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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
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