Looking for cavatappi pasta online? Check grocery delivery services, large online retailers, and specialty Italian food shops; search for “cavatappi,” “cellentani,” or “spiral macaroni” because listings may use different names. This easy cavatappi recipe pairs the corkscrew-shaped pasta with a quick tomato and spinach sauce, making a satisfying weeknight meal once you find a package.
Ingredients
- 12 oz (340 g) dried cavatappi pasta
- 2 tbsp (30 ml) olive oil
- 3 garlic cloves, finely chopped (about 1 tbsp / 9 g)
- 1 can (28 oz / 794 g) crushed tomatoes
- 1 tsp (5 g) kosher salt, plus more for the pasta water
- ¼ tsp (0.5 g) crushed red pepper flakes, or to taste
- 5 oz (140 g) baby spinach
- ½ cup (50 g) finely grated Parmesan, plus more to serve
- ¼ cup (60 ml) reserved pasta water, as needed
- ¼ tsp (0.5 g) freshly ground black pepper
Instructions
- Check the online listing before buying. Look for dried durum-wheat pasta and a package size that suits your recipe. Cavatappi is a hollow, ridged spiral; some sellers list a similar shape as cellentani or spiral macaroni. If the exact shape is unavailable, choose another short, ridged pasta. Check the ingredients if you need gluten-free pasta, and confirm delivery dates and shipping costs.
- Boil the pasta. Bring a large pot of water to a boil and salt it generously. Add the cavatappi and cook according to the package directions until al dente, usually about 9–12 minutes. Stir during the first minute so the curved pieces do not stick. Before draining, scoop out ¼ cup (60 ml) of the cooking water. Drain the pasta; do not rinse it.
- Start the tomato sauce. While the pasta cooks, warm the olive oil in a large skillet or saucepan over medium heat. Add the chopped garlic and red pepper flakes. Cook for about 30 seconds, stirring, until fragrant but not browned; burnt garlic can make the sauce bitter.
- Simmer the tomatoes. Add the crushed tomatoes, salt, and black pepper. Bring the sauce to a gentle simmer, then cook uncovered for 10 minutes, stirring occasionally. Lower the heat if it splatters or boils vigorously.
- Wilt the spinach. Stir the spinach into the tomato sauce in batches if needed. Cook for 1–2 minutes, just until wilted. Taste the sauce and adjust the salt or pepper.
- Combine and finish. Add the drained cavatappi and Parmesan to the skillet. Toss until the pasta is coated. Stir in reserved pasta water a tablespoon at a time if the sauce seems too thick; the starch helps it cling to the spirals. Serve hot with extra Parmesan.
Tips
- Shop by shape as well as name. If searching “cavatappi” gives few results, try “cellentani” or “spiral macaroni.” These names can refer to a very similar corkscrew shape, though size and ridging vary by maker.
- Read the product details. Confirm whether the listing is dried pasta, fresh pasta, or a bulk case, and check the package weight. Specialty shops may offer imported varieties, while ordinary grocery sites often have standard dried options.
- Keep pasta water. Reserve it before draining, not afterward. A splash loosens the sauce without making it watery, and helps the sauce coat the pasta.
- Use the package time as your guide. Pasta thickness and brands differ. Start checking a minute before the suggested finish time and stop when the center is tender with a slight bite.
Serving Suggestions
Serve this pasta as a meatless main with a green salad and crusty bread. It also works as a side for roasted vegetables, grilled chicken, or baked fish. For a fuller table, offer extra Parmesan and red pepper flakes so everyone can season their portion. If serving guests, keep the pasta warm and covered briefly while you set out the sides; avoid leaving it at room temperature for more than two hours.
Variations
For a creamier sauce, stir in ¼ cup (60 ml) heavy cream after the spinach wilts, then warm gently without boiling. Add 1 cup (150 g) sliced mushrooms to the skillet after the garlic and cook until tender before adding the tomatoes. You can replace spinach with 5 oz (140 g) chopped kale, allowing a few extra minutes for it to soften. If you cannot find cavatappi, use another short, ridged pasta such as fusilli, rigatoni, or rotini; the sauce will still work, though the shape and texture will differ.
Storage and Reheating
Refrigerate leftovers in a covered container within 2 hours of cooking. They keep for 3–4 days in the refrigerator. Reheat a portion in a saucepan over medium-low heat with a splash of water, stirring until steaming hot throughout; microwave in short intervals, stirring between them. USDA FSIS recommends reheating leftovers to 165°F (74°C), checked with a food thermometer. The pasta may soften slightly after storage. Freeze leftovers in a freezer-safe container for up to 2 months for best quality; thaw in the refrigerator before reheating.
Frequently Asked Questions
Where can I buy cavatappi pasta online?
Try your usual grocery store’s delivery website, major online shopping services, or specialty Italian food retailers. Search both “cavatappi” and “cellentani,” then compare package sizes, delivery fees, and arrival dates.
Is cellentani the same as cavatappi?
The names are often used for closely related corkscrew-shaped pasta, but the exact shape can vary. Check the product photo and description for a hollow, ridged spiral if that is what you want.
What can I use if cavatappi is out of stock?
Fusilli, rotini, or rigatoni are practical substitutes because their curves or ridges hold sauce. Cooking times vary, so follow the package and taste for doneness rather than relying only on the recipe’s estimate.
How much dried cavatappi should I cook per person?
About 3 oz (85 g) dried pasta per person is a useful main-course portion. This recipe uses 12 oz (340 g) for four servings; adjust the sauce proportionally if making a larger batch.
Can I make the sauce ahead?
Yes. Prepare the tomato sauce, cool it promptly, and refrigerate it in a covered container for up to 3–4 days. Cook the pasta just before serving, then reheat the sauce until steaming and toss together with a little pasta water.
Does cavatappi pasta contain gluten?
Most dried cavatappi is made from wheat and contains gluten. If you need a gluten-free option, look for a product explicitly labeled gluten-free and cook it according to its package directions, since its texture and cooking time may differ.
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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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