Cavatappi Pasta With Cream Sauce Recipes

CAVATAPPI PASTA WITH CREAM SAUCE

Steps:

• Cook the pasta according to package directions.
• In a large skillet or saucepan, heat the butter over medium heat. Once melted, add in garlic and cook for 2 minutes, stirring often.
• Whisk in the flour and cook for 1 minute. Mix in the broth, milk, italian seasoning, cheese, salt and pepper. Mix until fully combined and bring to a simmer.
• Cook for 2 minutes, stirring often, until the cheese is fully melted and combined into the sauce.
• Add the drained pasta to the skillet with the sauce and stir to coat fully. Serve immediately and ENJOY!

CAVATAPPI WITH BROCCOLI SAUCE

Steps:

• Bring a large pot of salted water to a boil. Add the broccoli and cook until very tender, 7 to 8 minutes. Remove the broccoli to a paper towel-lined plate using a slotted spoon, reserving the water in the pot. Add the pasta to the boiling water, stir and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain.
• Meanwhile, pat the broccoli dry and transfer to a bowl. Using a fork or potato masher, mash the broccoli until mostly smooth but still slightly chunky.
• Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook until starting to sizzle and the garlic is just browning, 1 to 2 minutes. Add the broccoli and combine with a rubber spatula, lightly mashing it with the oil and cooking down the broccoli a bit further, 2 to 3 minutes.
• Add the pasta and 1/2 cup of the reserved cooking water to the skillet. Stir to combine and add the cheese. Continue to fold the broccoli and pasta together until the sauce coats the pasta, adding more cooking water as needed to loosen, 2 to 3 minutes. Season with salt and pepper. Turn off the heat and stir in the lemon juice.
• Divide the pasta among bowls. Top with more cheese and drizzle with olive oil.

CAVATAPPI WITH BASIL AND CHICKEN CREAM SAUCE

Steps:

• If putting this over pasta, start your water boiling first, and add pasta when water comes to a boil.
• Melt the butter.
• Add flour and cook to make light roux.
• Stir in milk, salt, pepper, parmigiano-reggiano, garlic powder, chicken, and basil over low-med heat.
• Cook until creamy and thick, or to the consistency you like. I find that I have to turn the heat down to low as the sauce begins to come together.

PESTO CAVATAPPI

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain well.
• Meanwhile, heat oil in a large skillet over medium-high heat until shimmering. Add tomatoes and cook until heated through and some liquid has been released, about 5 minutes. Stir in wine and cream; bring to a boil. Reduce heat to medium and cook until sauce has thickened slightly, about 2 minutes.
• Add pesto and stir until heated through, about 2 minutes. Add drained pasta and toss until combined. Transfer to a serving dish and garnish with Parmesan cheese.