Cavatappi Pasta in Cream Sauce
This exceptionally easy recipe for cavatappi with cream sauce and sun-dried tomatoes can save the day when you need dinner in no time. It’s got tender corkscrew pasta and a simple Parmesan cream sauce.
Ingredients
- 8 ounces cavatappi pasta
- 1 Tablespoon butter
- 1/4 cup oil-packed julienned sun-dried tomatoes
- 1/4 cup low-sodium chicken broth or vegetable broth
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon garlic powder
- kosher salt and black pepper
- 1/4 cup heavy cream
- 1/4 cup grated Parmesan plus more for serving
- fresh parsley or basil optional garnish
Instructions
- Bring a large pot of water to a rapid boil, then add a generous pinch of salt and the pasta. Cook just to al dente, according to package directions. When the pasta is tender, scoop about 1 cup of the water out in a liquid measuring cup, then drain the rest. Set pasta and reserved water aside.8 ounces cavatappi pasta
- While the pasta cooks, melt butter in a large skillet set over medium heat. Add sun-dried tomatoes together with a small drizzle of oil from the jar.1 Tablespoon butter, 1/4 cup oil-packed julienned sun-dried tomatoes
- After 30-60 seconds, add the broth, Italian seasoning, garlic powder, and 1/2 teaspoon kosher salt.1/4 cup low-sodium chicken broth, 1/2 teaspoon Italian seasoning, 1/4 teaspoon garlic powder, kosher salt and black pepper
- Bring this mixture to a simmer, then add cream and stir until the sauce is mostly smooth.1/4 cup heavy cream
- Reduce heat to low and stir in the drained pasta and Parmesan. Add reserved pasta water 1-2 Tablespoons at a time until the sauce is loosened to your liking. (I usually add about 1/4 cup total but this will vary to taste.)1/4 cup grated Parmesan
- Season with additional salt and pepper to taste. Garnish with fresh herbs and more Parmesan as desired. Enjoy!fresh parsley or basil
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Notes
- Sun-Dried Tomatoes: You can use whole sun-dried tomatoes, just chop them into small pieces before adding to the skillet. If you only have the dry packaged sun-dried tomatoes (as opposed to oil-packed in a jar) try to rehydrate them for at least a few minutes in oil or water before adding to the pan.
- Garlic: If you want to substitute fresh minced garlic, use 1-2 cloves and sauté it briefly in the butter before adding the sun-dried tomatoes.
- Storage: Place leftovers in any airtight container in the refrigerator for 3-4 days. (These are our favorite meal prep boxes for the fridge.)
- Warming: Reheat in the microwave or in a small pan over medium heat on the stovetop. If the cream sauce looks dry, add a splash of water or broth to thin it back out.
Nutrition Estimate
Calories: 329 kcal, Carbohydrates: 45 g, Protein: 11 g, Fat: 12 g, Saturated Fat: 7 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 3 g, Trans Fat: 0.1 g, Cholesterol: 29 mg, Sodium: 153 mg, Potassium: 273 mg, Fiber: 2 g, Sugar: 2 g, Vitamin A: 448 IU, Vitamin C: 7 mg, Calcium: 105 mg, Iron: 1 mg