Cavatappi Pasta with Creamy Alfredo Sauce
Indulge in a rich and creamy cavatappi pasta recipe that combines perfectly cooked corkscrew-shaped pasta with a luxurious Alfredo sauce. This dish is comforting, flavorful, and easy to prepare, making it perfect for both weeknight dinners and special occasions.
Equipment
- Large Pot
- Colander
- Large Skillet
Ingredients
Pasta
- 12 oz cavatappi pasta
Alfredo Sauce
- 2 tbsp butter
- 2 cloves garlic minced
- 1 cup heavy cream
- 1 cup Parmesan cheese grated
- ½ tsp salt adjust to taste
- ¼ tsp black pepper
- ¼ tsp nutmeg optional, for extra depth of flavor
- 1 tbsp fresh parsley chopped, for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the cavatappi pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
- Pour in the heavy cream, stirring constantly. Let it simmer for 2-3 minutes to thicken slightly.
- Gradually whisk in the grated Parmesan cheese until fully melted and incorporated into the sauce.
- Season the sauce with salt, black pepper, and optional nutmeg. Stir to combine.
- Add the cooked cavatappi pasta to the skillet, tossing to coat it evenly in the creamy Alfredo sauce.
- Remove from heat and garnish with fresh chopped parsley. Serve warm and enjoy!
Notes
For an extra indulgent touch, add cooked chicken, shrimp, or sautéed mushrooms to this dish. To make it lighter, substitute half-and-half or milk for the heavy cream.