Cavatappi is a short, corkscrew-shaped pasta with ridges and a hollow center, making it a favorite for holding onto chunky sauces, cheese, and vegetables. Its name comes from the Italian word for “corkscrew,” and it is a versatile shape that works in baked dishes, cold salads, and hearty one-pot meals. This guide covers the best places to buy cavatappi, including online retailers, specialty stores, and mainstream supermarkets, so you can find it easily no matter where you shop.
Ingredients
- 1 pound (450 g) dried cavatappi pasta (or fresh, if available)
- 4 quarts (3.8 L) water
- 1 tablespoon (18 g) kosher salt
- Your favorite sauce or toppings (optional)
Instructions
- Fill a large pot with 4 quarts (3.8 L) of water and bring it to a rolling boil over high heat. Add 1 tablespoon (18 g) of kosher salt; the water should taste like the sea.
- Add the cavatappi to the boiling water and stir immediately to prevent sticking. Cook according to the package directions, typically 8–10 minutes for dried pasta, until al dente (tender but still firm to the bite).
- Reserve about 1 cup (240 ml) of the starchy pasta water before draining. This is useful for loosening sauces later.
- Drain the pasta in a colander, but do not rinse unless you are making a cold salad (rinsing stops the cooking and removes starch).
- Combine the hot pasta with your sauce immediately, using a splash of reserved pasta water to help the sauce coat the ridges and hollows. Serve right away.
Tips
- Where to buy: Cavatappi is widely available in most large U.S. supermarkets (e.g., Kroger, Safeway, Walmart) in the pasta aisle. Look for brands like Barilla, De Cecco, Ronzoni, or store brands. For a wider selection, check Italian specialty stores, Whole Foods, or online retailers like Amazon, Instacart, and Italian food shops like Eataly or Gustiamo.
- Fresh vs. dried: Fresh cavatappi is less common but can be found at some specialty markets or made at home with a pasta extruder. Fresh pasta cooks in 2–3 minutes and has a softer texture; dried is more convenient and holds its shape better in baked dishes.
- Substitution: If you cannot find cavatappi, use other short, ridged shapes like fusilli, rotini, or penne. These have similar sauce-catching abilities, though the corkscrew shape of cavatappi is unique.
- Storage: Dried cavatappi can be stored in a cool, dry place for up to 2 years. Once cooked, keep it refrigerated in an airtight container for up to 5 days.
Serving Suggestions
Serve cavatappi with a hearty meat ragù, a creamy alfredo, or a simple tomato-basil sauce. It is also excellent in mac and cheese, pasta salad with Italian dressing, or tossed with roasted vegetables and olive oil. For a complete meal, pair with a green salad and garlic bread.
Variations
- Baked cavatappi: Toss cooked pasta with marinara, mozzarella, and ricotta, then bake at 375°F (190°C) for 20–25 minutes until bubbly.
- Cold cavatappi salad: Rinse cooked pasta under cold water, then mix with cherry tomatoes, cucumbers, olives, feta, and a vinaigrette.
- One-pot cavatappi: Sauté garlic and onions, add broth and uncooked pasta, and simmer until the liquid is absorbed, stirring often.
- Gluten-free: Use a gluten-free cavatappi made from corn or rice; cooking times may vary, so check the package.
Storage and Reheating
Cooked cavatappi keeps in the refrigerator for 3–5 days in an airtight container. To reheat, place it in a microwave-safe dish with a splash of water or sauce, cover, and microwave in 30-second bursts until hot. Alternatively, reheat in a skillet over medium heat with a little olive oil or butter for 3–5 minutes. For baked pasta, reheat in a 350°F (175°C) oven for 10–15 minutes. Freeze cooked pasta in a freezer-safe bag for up to 2 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Q: What is the difference between cavatappi and fusilli?
Both are spiral-shaped, but cavatappi is a hollow tube with ridges, while fusilli is a solid, tighter spiral. Cavatappi holds sauce in its center and ridges, making it better for chunky sauces; fusilli is lighter and works well in salads.
Q: Can I use cavatappi in a pasta salad?
Yes, cavatappi is excellent in cold salads. Cook it al dente, rinse under cold water to stop cooking, and toss with dressing and vegetables. The shape holds up well and doesn’t get mushy.
Q: Is cavatappi the same as cellentani?
They are very similar, but cellentani is typically a bit larger and has a more pronounced corkscrew. Many brands use the names interchangeably, so you can use either in recipes.
Q: How much dry cavatappi should I cook per person?
For a main dish, plan on 2 ounces (57 g) of dry pasta per person. For a side dish, 1.5 ounces (42 g) is usually enough. One pound (450 g) of dry pasta serves about 4–6 people.
Q: Why is my cavatappi sticking together?
Sticking usually happens when the pot is too small or the pasta isn’t stirred right after adding. Use a large pot with plenty of water and stir immediately. Also, make sure the water is at a full boil before adding the pasta.
Q: Can I make cavatappi at home?
Yes, if you have a pasta extruder with a cavatappi die. Otherwise, it’s difficult to shape by hand. You can buy a manual extruder or use a substitute shape like penne or rotini.
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