Cavatappi, with its corkscrew shape and ridges, is a perfect partner for beef. The curls trap chunky meat sauces, while the hollow center catches every bit of rich, savory liquid. These five recipes—from a weeknight skillet dinner to a slow-simmered Sunday ragù—show how versatile this pasta-and-beef pairing can be, each one designed for a real home kitchen.
Ingredients
- 1 lb (450 g) cavatappi pasta
- 1 lb (450 g) ground beef (80/20)
- 2 tbsp (30 ml) olive oil
- 1 medium yellow onion, finely chopped (about 1 cup / 150 g)
- 3 cloves garlic, minced
- 1 carrot, peeled and finely diced (about ½ cup / 70 g)
- 1 celery stalk, finely diced (about ½ cup / 60 g)
- 1 (28 oz / 800 g) can crushed tomatoes
- 2 tbsp (30 g) tomato paste
- 1 tsp dried oregano
- ½ tsp red pepper flakes (optional)
- 1 cup (240 ml) beef broth
- Salt and black pepper to taste
- ½ cup (50 g) grated Parmesan cheese, plus more for serving
- 2 tbsp (8 g) fresh basil, chopped
Instructions
- Bring a large pot of salted water to a boil. Cook the cavatappi according to package directions until al dente (usually 9–11 minutes). Reserve 1 cup (240 ml) of pasta water, then drain.
- While the pasta cooks, heat the olive oil in a large Dutch oven or deep skillet over medium heat. Add the onion, carrot, and celery. Cook, stirring occasionally, until softened, about 5–7 minutes.
- Add the ground beef. Break it up with a wooden spoon and cook until browned, about 8–10 minutes. Season with salt and pepper. The beef should reach a safe minimum internal temperature of 160°F (71°C) as measured with a food thermometer.
- Stir in the garlic, tomato paste, oregano, and red pepper flakes (if using). Cook for 1 minute until fragrant.
- Pour in the crushed tomatoes and beef broth. Bring to a simmer, then reduce heat to low. Let the sauce bubble gently, uncovered, for 20–25 minutes, stirring occasionally, until thickened.
- Add the cooked cavatappi to the sauce along with the Parmesan and basil. Toss to coat, adding splashes of reserved pasta water if the sauce seems too thick. Cook for 1–2 minutes so the pasta absorbs some sauce.
- Serve immediately with extra Parmesan on top.
Tips
- Use good-quality ground beef: 80/20 (20% fat) gives the sauce richness. If you use leaner beef (93/7), add an extra tablespoon of olive oil to compensate.
- Don’t overcook the pasta: Cook it 1 minute less than the package suggests, because it will continue cooking in the sauce. The texture should be firm to the bite.
- Reserve pasta water: The starchy water is liquid gold for loosening the sauce and helping it cling to the cavatappi. Add it a splash at a time.
- Make it ahead: The sauce (without pasta) can be made up to 3 days ahead and refrigerated. Cook the pasta fresh when ready to serve.
Serving Suggestions
Serve this cavatappi with a crisp green salad dressed with lemon vinaigrette and a loaf of crusty bread for sopping up the sauce. For a heartier meal, add a side of sautéed spinach or roasted broccoli. A glass of Chianti or Sangiovese complements the beef and tomato beautifully.
Variations
- Beef and Mushroom: Add 8 oz (225 g) sliced cremini mushrooms with the onion and cook until browned. The mushrooms add an earthy depth.
- Spicy Beef Cavatappi: Increase the red pepper flakes to 1 teaspoon, or add a chopped fresh chili with the garlic. Finish with a drizzle of chili oil.
- Creamy Beef Cavatappi: Stir in ½ cup (120 ml) heavy cream at the end, after the pasta is added, for a luxurious pink sauce.
- Baked Cavatappi: After combining pasta and sauce, transfer to a baking dish, top with 1 cup (100 g) shredded mozzarella, and bake at 375°F (190°C) for 20 minutes until bubbly and golden.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. They will keep for up to 3–4 days. To reheat, place a portion in a skillet over medium-low heat with a splash of water or broth, cover, and warm for 5–7 minutes, stirring occasionally. You can also microwave in 30-second bursts, stirring in between, until heated through. The pasta will soften slightly, but the flavor remains excellent. For longer storage, freeze the sauce (without pasta) for up to 3 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use a different pasta shape? Yes—penne, rigatoni, or fusilli all work well. The key is to choose a shape with ridges or curves to hold the sauce.
Can I substitute ground turkey or chicken? Absolutely. Use ground turkey or chicken, but be aware it is leaner, so add a little olive oil to prevent dryness. Cook to a safe minimum internal temperature of 165°F (74°C).
How do I prevent the sauce from being watery? Simmer the sauce uncovered for the full 20–25 minutes to let excess liquid evaporate. Also, don’t add too much pasta water at once—only a splash if needed.
Can I make this vegetarian? Skip the beef and add 1½ cups (about 250 g) of cooked lentils or a meatless crumble substitute. Sauté them with the vegetables until browned. The cooking time stays the same.
What if I don’t have beef broth? Use chicken or vegetable broth, or even water with a teaspoon of soy sauce for umami. The flavor will be slightly different but still tasty.
Can I use fresh tomatoes instead of canned? Yes, use about 2 lbs (900 g) ripe tomatoes, peeled and chopped. Add them with the tomato paste and simmer for an extra 10 minutes to break down and thicken.
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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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