Easy, simple Creamy Cavatelli Pasta recipe for a weeknight dinner in 15 minutes. Make this delicious pasta in decadent sauce tonight.
When you are craving a creamy Pasta Dish but want a break from Fettuccine Alfredo, this cavatelli recipe is just what you need. For more delicious pasta recipes, try my Lemon Ricotta Pasta next.
Sabrina’s Creamy Cavatelli Pasta Recipe
My tasty Creamy Cavatelli Pasta dish is an easy recipe that is so good, you won’t believe it takes less than 20 minutes. The simple yet flavorful cream sauce is sure to be a favorite recipe for a busy weeknight dinner. While filling enough to be served on its own, it can be great as a side with Roast Chicken or Prime Rib. Be sure to check out the tips below for how to cook your pasta perfectly for this meal.
Recipe Card
Ingredients
- 1 pound Cavatelli pasta , cooked 1 minute shy of al dente, and drained (do not rinse)
- 1 cup pasta water
- 4 tablespoons unsalted butter
- 1/2 teaspoon kosher salt
- 1/4 teaspoon coarse ground black pepper
- 3 cloves garlic , minced
- 1/3 cup sun dried tomatoes , thinly sliced
- 2 cups heavy cream
- 2 tablespoons lemon juice
- 1 cup Parmesan cheese , shredded
- 2 teaspoons grated lemon zest
Instructions
- Add butter to a large heavy skillet on medium high heat.
- Add the garlic and sun dried tomatoes, stirring and cooking for 1 minute.
- Add in the heavy cream, stirring well.
- Bring to a simmer and cook for 3-4 minutes until slightly thickened.
- Add in the cooked lemon juice, Cavatelli pasta, Parmesan cheese and lemon zest.
- Add a splash of pasta water if desired to the sauce to smooth out the texture.
Nutrition
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Chef’s Note
With this dish, I will cook my pasta 1-2 minutes shy of al dente. This allows the pasta to soak up some of the sauce and finish cooking. Secondly, always reserve 1 cup of pasta water before you drain. The starch in the water helps make the sauce smooth and stick to your noodles better. Just add enough water until the texture is right, and pasta is coated in sauce.
Table of contents
Can this be made ahead of time?
If you make this recipe ahead of time, know that the textures in the sauce and pasta can change slightly when you’re ready to reheat and serve. Read below in the How to Store section on how to reheat.
How to Store
- Store: Don’t leave out for more than 2 hours at room temperature. Store the pasta and sauce together in an airtight container for up to 4 days.
- Reheat: Reheat slowly on the stove top, stirring occasionally, to keep it from drying out. Add an extra splash of cream, broth, or water if it is really thick or dry.
- Freeze: Allow to cool completely before storing in a freezer safe bag. Store in the freezer for up to 3 months. Thaw in the fridge before reheating.
Variations
- Cheese: Make a cheesier, creamier sauce by adding a ½ cup of goat cheese, ricotta cheese, or shredded mozzarella cheese.
- Veggies: Pack your pasta with fresh veggies like shallot, kale, mushrooms, asparagus or red bell peppers. Chop the veggies and sauté them in the butter first, then transfer them to a plate while you make the sauce. Add them back in with the pasta and toss in the sauce.
- Meat: Cook some fresh bacon, sausage, or chorizo in the pan first, then drain except for 1 tablespoon of grease. Reduce to only 2 tablespoons of butter plus the grease from the meat to cook the garlic. Toss the cooked meat in with pasta at the end.
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