Cavatappi Pasta Recipe
Choice of marinara or butter sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta
Marinara Sauce
Butter Sauce
Method
Cooking the Pasta
- 1
Boil Water
In a large pot, bring 4 quarts of water to a rolling boil. Add 1 teaspoon of salt.
- 2
Cook Cavatappi Pasta
Add the cavatappi pasta to the boiling water and cook according to package instructions, usually about 8-10 minutes, until al dente. Stir occasionally to prevent sticking.
- 3
Drain Pasta
Once cooked, drain the pasta in a colander, reserving a cup of pasta water for later use if needed.
Making Marinara Sauce
- 4
- 5
Sauté Garlic
Add 3 minced garlic cloves and sauté until fragrant, about 1 minute.
- 6
Add Tomatoes and Seasonings
Pour in 28 oz of crushed tomatoes. Stir in the oregano, basil, salt, black pepper, and sugar. Bring to a simmer.
- 7
Simmer Sauce
Reduce heat to low and let the marinara sauce simmer for 20 minutes, stirring occasionally.
- 8
Add Parmesan Cheese
Stir in 1 cup of grated Parmesan cheese until melted and well combined. Remove from heat.
Making Butter Sauce
- 9
Melt Butter
In a separate saucepan, melt 4 tablespoons of unsalted butter over medium heat.
- 10
Sauté Garlic
Add 2 minced garlic cloves and sauté for about 1 minute until fragrant.
- 11
Add Parsley and Season
Stir in 2 tablespoons of chopped parsley and season with salt and black pepper to taste. Remove from heat.
Serving
- 12
Combine and Serve
To serve, toss the cooked cavatappi pasta with either the marinara sauce or the butter sauce. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached. Serve immediately.
