Ever crave that perfect bowl of creamy, comforting pasta? You’re in the right place! We’ve gathered 20 irresistible campanelle pasta recipes that deliver cozy satisfaction in every bite. From quick weeknight dinners to decadent weekend treats, these dishes are guaranteed to warm your soul and delight your taste buds. Get ready to find your new favorite comfort food—let’s dive into these delicious creations!
Creamy Garlic Parmesan Campanelle Pasta
Hear me out—this creamy garlic parmesan campanelle is about to become your new pasta obsession. Whip it up in under 30 minutes for that perfect weeknight dinner win.
Ingredients
– 1 box of campanelle pasta
– 4 tablespoons of salted butter
– 5 minced garlic cloves
– 1 cup of heavy cream
– 1 cup of freshly grated parmesan cheese
– A big pinch of salt
– A couple cracks of black pepper
– A handful of chopped fresh parsley
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the campanelle pasta and cook for exactly 9 minutes, stirring occasionally to prevent sticking.
3. While pasta cooks, melt butter in a large skillet over medium heat until it starts to foam slightly.
4. Add minced garlic and sauté for exactly 1 minute until fragrant but not browned.
5. Pour in heavy cream and bring to a gentle simmer, watching for small bubbles around the edges.
6. Gradually whisk in grated parmesan until the sauce becomes smooth and creamy.
7. Season with salt and pepper, tasting to ensure proper seasoning balance.
8. Drain the cooked pasta, reserving ½ cup of starchy pasta water.
9. Add drained pasta directly to the sauce in the skillet.
10. Toss continuously for 2 minutes, adding splashes of reserved pasta water if the sauce becomes too thick.
11. Stir in chopped parsley just before serving for fresh flavor and color.
12. Serve immediately in warm bowls.
Let this creamy dream coat every nook of the campanelle with garlicky parmesan goodness. The sauce clings perfectly to the pasta’s bell-shaped curves, creating the ultimate comfort food experience. Try topping with extra black pepper and serving alongside garlic bread for maximum dipping potential.
Campanelle Pasta with Sun-Dried Tomatoes and Spinach
Brace your taste buds for this vibrant pasta situation. We’re tossing tender campanelle with sun-dried tomatoes and fresh spinach for a dinner that slaps. Get ready to impress your weeknight self in under 30 minutes.
Ingredients
– 8 oz campanelle pasta
– 2 tbsp olive oil
– 3 garlic cloves, minced
– 1/2 cup sun-dried tomatoes in oil, chopped
– 4 cups fresh spinach
– 1/4 cup heavy cream
– 1/4 cup grated Parmesan
– A squeeze of lemon juice
– Salt and black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add campanelle pasta and cook for 10-12 minutes until al dente (tip: taste test at 10 minutes for perfect texture).
3. While pasta cooks, heat olive oil in a large skillet over medium heat.
4. Add minced garlic and sauté for 1 minute until fragrant but not browned.
5. Stir in chopped sun-dried tomatoes and cook for 2 minutes to release their oils.
6. Add fresh spinach in batches, wilting each addition before adding more (tip: this prevents overcrowding).
7. Pour in heavy cream and bring to a gentle simmer.
8. Stir in grated Parmesan until melted and creamy.
9. Drain cooked pasta, reserving 1/2 cup pasta water.
10. Add drained pasta directly to the skillet with the sauce.
11. Toss everything together, adding splashes of reserved pasta water until sauce coats each piece (tip: the starchy water creates restaurant-quality silkiness).
12. Finish with a squeeze of fresh lemon juice and season with salt and black pepper.
Absolutely crave-worthy with those chewy pasta bells catching every bit of creamy sauce. The sun-dried tomatoes pack that sweet-tart punch against the earthy spinach. Try topping with extra Parmesan and crushed red pepper for that extra kick.
Lemon Ricotta Campanelle with Fresh Herbs
Zesty doesn’t even begin to describe this pasta. Grab your ricotta and get ready to make the creamiest, brightest bowl of comfort food you’ve ever twirled. Your fork will thank you later.
Ingredients
– 1 pound of campanelle pasta
– 2 cups of whole milk ricotta
– 3 lemons
– A big handful of fresh basil
– A smaller handful of fresh mint
– 2 cloves of garlic
– A generous glug of extra virgin olive oil
– A couple of big pinches of kosher salt
– A few cracks of black pepper
– A splash of pasta water
Instructions
1. Bring a large pot of heavily salted water to a rolling boil.
2. Zest all 3 lemons directly into a large mixing bowl.
3. Juice 2 of the lemons into the same bowl with the zest.
4. Mince 2 cloves of garlic and add them to the lemon mixture.
5. Chop your handful of basil and mint leaves, reserving a few whole leaves for garnish.
6. Add the chopped herbs to the bowl.
7. Pour in 2 cups of ricotta and a generous glug of olive oil.
8. Season with 2 big pinches of kosher salt and several cracks of black pepper.
9. Whisk everything together until completely smooth and creamy.
10. Add 1 pound of campanelle to the boiling water and cook for exactly 9 minutes (check your package instructions for al dente timing).
11. Reserve 1/2 cup of starchy pasta water before draining.
12. Drain the pasta thoroughly and immediately add it to the ricotta mixture.
13. Toss vigorously, adding splashes of reserved pasta water until the sauce coats every noodle beautifully.
14. Taste and adjust seasoning with more salt, pepper, or lemon juice if needed.
Creamy ricotta clings to every bell-shaped curve of the campanelle, while bright lemon cuts through the richness. Try serving it at room temperature for a stunning picnic pasta salad, or top with extra herbs and a final drizzle of olive oil for maximum freshness.
Spicy Sausage and Campanelle Pasta Bake
Whip up this cozy, spicy pasta bake that’s perfect for chilly nights and guaranteed to become a family favorite. Grab your campanelle, spicy sausage, and a few pantry staples—this dish comes together fast and packs a flavorful punch. Get ready to dig into layers of cheesy, saucy goodness straight from your oven.
Ingredients
- 1 pound of spicy Italian sausage, casings removed
- 12 ounces of campanelle pasta
- 1 yellow onion, diced
- 3 cloves of garlic, minced
- 1 (24-ounce) jar of marinara sauce
- 1 cup of shredded mozzarella cheese
- ½ cup of grated Parmesan cheese
- 2 tablespoons of olive oil
- 1 teaspoon of dried oregano
- ½ teaspoon of red pepper flakes
- Salt and black pepper
Instructions
- Preheat your oven to 375°F.
- Bring a large pot of salted water to a rolling boil.
- Add the campanelle pasta and cook for 10 minutes, stirring occasionally to prevent sticking.
- Drain the pasta and set it aside.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Add the spicy Italian sausage and cook for 6–8 minutes, breaking it up with a spoon until browned.
- Tip: Use a wooden spoon to crumble the sausage evenly for consistent texture.
- Add the diced onion and cook for 4–5 minutes until softened.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Pour in the marinara sauce, dried oregano, and red pepper flakes.
- Season with salt and black pepper, then simmer for 5 minutes.
- Tip: Let the sauce simmer to deepen the flavors before combining with pasta.
- Combine the cooked campanelle and sauce in a 9×13-inch baking dish.
- Sprinkle the shredded mozzarella and grated Parmesan evenly over the top.
- Bake for 20–25 minutes until the cheese is bubbly and golden brown.
- Tip: For extra crispiness, broil for the last 2–3 minutes, watching closely to avoid burning.
- Remove from the oven and let it rest for 5 minutes before serving.
Keep this bake in mind for potlucks or cozy dinners—the campanelle’s ruffled edges trap every bit of that spicy, cheesy sauce. Leftovers? They reheat beautifully, making tomorrow’s lunch just as exciting. Try serving it with a simple green salad to balance the richness.
Campanelle Pasta in Creamy Mushroom Sauce
Swipe up for the creamiest pasta that’ll make you cancel your dinner reservations. This campanelle with mushroom sauce comes together in under 30 minutes—perfect for those “I need comfort food NOW” nights. Trust me, your taste buds will thank you.
Ingredients
– 8 ounces of campanelle pasta
– 2 tablespoons of olive oil
– 1 pound of sliced cremini mushrooms
– 3 minced garlic cloves
– 1 cup of heavy cream
– ½ cup of grated Parmesan cheese
– A splash of white wine (about ¼ cup)
– A couple of fresh thyme sprigs
– Salt and black pepper to season
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the campanelle pasta and cook for 10–12 minutes until al dente, stirring occasionally to prevent sticking.
3. While the pasta cooks, heat olive oil in a large skillet over medium-high heat.
4. Add the sliced cremini mushrooms and sauté for 6–8 minutes until they release their liquid and turn golden brown.
5. Stir in the minced garlic and cook for 1 minute until fragrant—don’t let it burn!
6. Pour in the splash of white wine to deglaze the pan, scraping up any browned bits with a wooden spoon.
7. Reduce the heat to medium-low and add the heavy cream, stirring gently to combine.
8. Sprinkle in the grated Parmesan cheese and stir continuously until the sauce is smooth and thickened, about 3–4 minutes.
9. Strip the leaves from the thyme sprigs and add them to the sauce, along with salt and black pepper to taste.
10. Drain the cooked pasta, reserving ½ cup of pasta water.
11. Toss the pasta with the mushroom sauce in the skillet, adding a splash of reserved pasta water if needed to loosen the sauce.
Just imagine that first bite: the campanelle’s ruffled edges cradle every drop of that velvety mushroom sauce. Serve it with a crispy side salad or garlic bread to soak up the extra creaminess—leftovers (if you have any) taste even better the next day.
Pesto Campanelle with Roasted Cherry Tomatoes
Ready to level up your pasta game? Roast cherry tomatoes until they burst with sweet flavor, then toss with pesto-coated campanelle. This dish comes together in under 30 minutes but tastes like you spent hours in the kitchen.
Ingredients
– 1 pound campanelle pasta
– 2 pints cherry tomatoes
– 3 tablespoons olive oil
– 1 teaspoon kosher salt
– ½ teaspoon black pepper
– 1 cup basil pesto (store-bought or homemade)
– ½ cup grated Parmesan cheese
– A handful of fresh basil leaves
Instructions
1. Preheat your oven to 400°F.
2. Toss cherry tomatoes with olive oil, salt, and pepper on a baking sheet.
3. Roast tomatoes for 20 minutes until they collapse and caramelize around the edges.
4. Meanwhile, bring a large pot of salted water to a rolling boil.
5. Cook campanelle according to package directions until al dente (usually 9-11 minutes).
6. Reserve 1 cup of pasta water before draining.
7. Return drained pasta to the hot pot.
8. Add pesto and ¼ cup of reserved pasta water to the pasta.
9. Stir vigorously to create a creamy emulsion that coats every bell-shaped noodle.
10. Fold in roasted tomatoes and their juices.
11. Add more pasta water if needed to reach your desired sauce consistency.
12. Stir in Parmesan cheese until melted and incorporated.
13. Tear fresh basil leaves and scatter over the top.
Tip: Don’t skip reserving pasta water—the starchy liquid helps the pesto cling to the noodles. Roasting tomatoes concentrates their sweetness, balancing the pesto’s garlicky punch. For extra flavor, toast the campanelle in the dry pot before adding water.
This dish delivers incredible texture contrast between the tender pasta, juicy tomatoes, and crisp basil garnish. The campanelle’s ruffled edges trap every bit of the vibrant pesto sauce beautifully. Try serving it family-style with grilled chicken or as a stunning vegetarian main—either way, prepare for empty bowls.
Campanelle Pasta with Shrimp and Garlic Butter Sauce
Zesty doesn’t even begin to describe this pasta situation. Get ready to wow your taste buds with tender shrimp swimming in garlicky butter sauce. This campanelle dish is about to become your new weeknight hero.
Ingredients
– 1 pound of campanelle pasta
– 1 pound of large shrimp, peeled and deveined
– 6 tablespoons of unsalted butter
– 5 garlic cloves, minced
– A splash of dry white wine (about ¼ cup)
– A couple of fresh lemons
– A handful of chopped fresh parsley
– A pinch of red pepper flakes
– Salt and black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil.
2. Add campanelle pasta and cook for 10-12 minutes until al dente (tip: taste test at 10 minutes for perfect texture).
3. Drain pasta, reserving 1 cup of starchy pasta water.
4. Pat shrimp completely dry with paper towels.
5. Season shrimp generously with salt and black pepper on both sides.
6. Melt 2 tablespoons butter in a large skillet over medium-high heat.
7. Add shrimp in a single layer and cook for 2 minutes per side until pink and opaque.
8. Remove shrimp from skillet and set aside.
9. Reduce heat to medium and melt remaining 4 tablespoons butter in the same skillet.
10. Add minced garlic and cook for 1 minute until fragrant but not browned (tip: watch closely to prevent burning).
11. Stir in red pepper flakes and cook for 30 seconds.
12. Pour in white wine and simmer for 2 minutes until reduced by half.
13. Add reserved pasta water ¼ cup at a time, stirring to create a silky sauce.
14. Return cooked pasta to the skillet and toss to coat in the sauce.
15. Add cooked shrimp back to the skillet.
16. Squeeze juice from 1 lemon over everything.
17. Toss in chopped parsley and give one final mix.
18. Serve immediately with extra lemon wedges.
Tender campanelle catches every drop of that garlic butter sauce perfectly. The shrimp stay juicy while the lemon cuts through the richness beautifully. Try serving this in shallow bowls with crusty bread for dipping into that incredible sauce.
Cheesy Campanelle Mac and Cheese with Breadcrumbs
Fork-twirling, soul-warming comfort just got a major upgrade. This cheesy campanelle situation delivers maximum sauce pockets and crispy breadcrumb crunch. Get ready to ditch the boxed stuff forever.
Ingredients
– 1 pound of campanelle pasta
– 4 tablespoons of salted butter
– 1/4 cup of all-purpose flour
– 3 cups of whole milk at room temp
– 8 ounces of sharp cheddar cheese, shredded
– 4 ounces of gruyère cheese, shredded
– 1/2 teaspoon of garlic powder
– 1/2 teaspoon of smoked paprika
– 1 cup of panko breadcrumbs
– 2 tablespoons of grated parmesan cheese
– A big pinch of salt
– A couple cracks of black pepper
Instructions
1. Preheat your oven to 375°F and grab a 9×13 inch baking dish.
2. Bring a large pot of salted water to a rolling boil.
3. Add the campanelle pasta and cook for exactly 9 minutes until al dente.
4. Drain the pasta thoroughly but don’t rinse it—the starch helps the sauce cling.
5. Melt 2 tablespoons of butter in a large saucepan over medium heat.
6. Whisk in the flour continuously for 2 minutes until it forms a smooth paste.
7. Gradually pour in the milk while whisking constantly to prevent lumps.
8. Cook the sauce for 5-7 minutes until it thickens enough to coat the back of a spoon.
9. Remove the saucepan from heat and stir in both shredded cheeses until fully melted.
10. Season the cheese sauce with garlic powder, smoked paprika, salt, and pepper.
11. Combine the cooked campanelle with the cheese sauce in the baking dish.
12. Melt the remaining 2 tablespoons of butter in a small skillet over medium heat.
13. Toast the panko breadcrumbs in the butter for 3-4 minutes until golden brown.
14. Mix the toasted breadcrumbs with grated parmesan cheese.
15. Sprinkle the breadcrumb mixture evenly over the pasta in the baking dish.
16. Bake uncovered for 20 minutes until the edges are bubbly and breadcrumbs are deeply golden.
17. Let the mac and cheese rest for 5 minutes before serving—this helps the sauce set perfectly.
Bubbly, golden perfection straight from the oven. The campanelle’s fluted edges trap that creamy gruyère-cheddar sauce in every bite, while the crispy panko topping adds serious texture contrast. Serve it alongside roasted broccoli or crumble some crispy bacon right over the top for the ultimate comfort food upgrade.
Campanelle Pasta with Butternut Squash and Sage
Huddle up, fall flavor fans! This campanelle pasta cradles roasted butternut squash in a creamy, sage-kissed sauce. You’ll want to lick the bowl—no judgment here.
Ingredients
– 1 pound of campanelle pasta
– 1 small butternut squash, peeled and cubed (about 3 cups)
– A big handful of fresh sage leaves
– 3 cloves of garlic, minced
– 1 cup of heavy cream
– A generous ½ cup of grated Parmesan cheese
– 2 tablespoons of olive oil
– 1 tablespoon of butter
– A pinch of red pepper flakes
– Salt and freshly ground black pepper
Instructions
1. Preheat your oven to 400°F.
2. Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper on a baking sheet.
3. Roast the squash for 25 minutes, or until tender and lightly browned at the edges.
4. Bring a large pot of salted water to a rolling boil.
5. Add the campanelle pasta and cook for 9–11 minutes, until al dente.
6. Reserve 1 cup of pasta water before draining the pasta.
7. Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat.
8. Fry the sage leaves for 1–2 minutes until crisp, then remove and set aside.
9. Sauté the minced garlic and red pepper flakes in the same skillet for 30 seconds, just until fragrant.
10. Pour in the heavy cream and bring to a gentle simmer.
11. Stir in the grated Parmesan cheese until the sauce is smooth.
12. Add the roasted butternut squash and cooked pasta to the skillet.
13. Toss everything together, adding splashes of reserved pasta water until the sauce coats the pasta nicely.
14. Crumble the fried sage leaves over the top before serving.
That silky sauce clings to every curve of the campanelle, while the squash adds sweet, earthy notes. Try topping it with extra crispy sage or a drizzle of browned butter for a restaurant-worthy twist.
One-Pot Campanelle Pasta with Chicken and Broccoli
You need this creamy, dreamy pasta in your life STAT. Yearning for maximum flavor with minimal cleanup? This one-pot wonder delivers tender chicken, perfectly cooked broccoli, and campanelle that catches every bit of that luscious sauce.
Ingredients
– 1 pound of boneless, skinless chicken breasts, cut into bite-sized pieces
– A good glug of olive oil (about 2 tablespoons)
– 4 cloves of garlic, minced
– 1 small yellow onion, diced
– 2 cups of chicken broth
– 1 cup of heavy cream
– 12 ounces of campanelle pasta
– 1 head of broccoli, cut into small florets
– A big handful of grated Parmesan cheese (about 1 cup)
– A couple of pinches of salt and black pepper
Instructions
1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
2. Add the chicken pieces and season with a pinch of salt and pepper.
3. Cook the chicken for 5-7 minutes, stirring occasionally, until it’s golden brown on all sides and cooked through.
4. Remove the cooked chicken from the pot and set it aside on a plate.
5. Add the diced onion to the same pot and cook for 3-4 minutes until it becomes translucent.
6. Stir in the minced garlic and cook for just 1 minute until fragrant.
7. Pour in the chicken broth and heavy cream, scraping the bottom of the pot to lift any browned bits.
8. Add the campanelle pasta directly to the liquid and bring everything to a boil.
9. Reduce the heat to medium-low, cover the pot, and let it simmer for 10 minutes.
10. Stir in the broccoli florets, then cover and cook for another 5 minutes.
11. Return the cooked chicken to the pot and stir to combine.
12. Remove the pot from the heat and stir in the grated Parmesan cheese until the sauce becomes creamy and smooth.
13. Let the pasta rest for 2 minutes off the heat to allow the sauce to thicken slightly.
Keep those campanelle flowers cupping all that creamy goodness—the texture is pure comfort with al dente pasta, tender chicken, and broccoli that still has a slight crunch. Killer served straight from the pot with extra Parmesan and crusty bread for dipping into that luxurious sauce.
Campanelle with Roasted Red Pepper and Goat Cheese
Perfect for when you’re craving something creamy without the heavy cream. This vibrant pasta comes together in under 30 minutes and delivers restaurant-worthy flavor with minimal effort.
Ingredients
- 8 ounces campanelle pasta
- 2 large red bell peppers
- 4 ounces goat cheese
- 3 cloves garlic
- 2 tablespoons olive oil
- A big pinch of red pepper flakes
- A handful of fresh basil leaves
- Salt to season
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- Cut the red bell peppers into 1-inch wide strips, removing seeds and stems.
- Toss pepper strips with 1 tablespoon olive oil and a pinch of salt on the baking sheet.
- Roast peppers for 20-25 minutes until edges are charred and peppers are tender.
- While peppers roast, bring a large pot of salted water to a rolling boil.
- Add campanelle pasta and cook for 9-11 minutes until al dente (tip: taste a piece at 9 minutes to check doneness).
- Reserve 1 cup of pasta water before draining the pasta.
- In a blender, combine roasted peppers, goat cheese, garlic cloves, remaining olive oil, and red pepper flakes.
- Blend until completely smooth, about 1-2 minutes (tip: if sauce seems thick, add 2-3 tablespoons of reserved pasta water to help it blend).
- Return drained pasta to the pot and pour the red pepper sauce over it.
- Toss continuously over low heat for 1-2 minutes until pasta is evenly coated (tip: add more reserved pasta water 1 tablespoon at a time if sauce needs thinning).
- Chiffonade the basil leaves by stacking, rolling tightly, and slicing into thin ribbons.
- Stir most of the basil into the pasta, reserving some for garnish.
- Serve immediately in warm bowls topped with remaining basil.
The campanelle’s trumpet shapes catch every bit of the velvety sauce, creating the perfect creamy-to-pasta ratio in each bite. That tangy goat cheese cuts through the sweet roasted peppers beautifully. Try serving it with grilled chicken or shrimp for a complete meal that’ll have everyone asking for seconds.
Campanelle Pasta with Pancetta and Peas
Viral comfort food alert! This campanelle pasta with pancetta and peas delivers restaurant-quality flavor in under 30 minutes. Grab your skillet and let’s transform simple ingredients into your new weeknight obsession.
Ingredients
– 8 ounces of campanelle pasta
– 4 ounces of diced pancetta
– 1 cup of frozen peas
– 2 cloves of garlic, minced
– 1/2 cup of heavy cream
– 1/4 cup of grated Parmesan cheese
– A couple tablespoons of olive oil
– A splash of pasta water
– A pinch of salt and black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add campanelle pasta and cook for 10-12 minutes until al dente, stirring occasionally to prevent sticking.
3. Meanwhile, heat 2 tablespoons of olive oil in a large skillet over medium heat.
4. Add diced pancetta and cook for 5-7 minutes until crispy and golden brown.
5. Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
6. Add frozen peas to the skillet and cook for 2-3 minutes until heated through.
7. Pour in 1/2 cup of heavy cream and bring to a gentle simmer.
8. Reserve 1/4 cup of pasta water before draining the cooked campanelle.
9. Add drained pasta directly to the skillet with the cream sauce.
10. Stir in grated Parmesan cheese until the sauce becomes creamy and cohesive.
11. Add a splash of reserved pasta water to thin the sauce to your desired consistency.
12. Season with a pinch of salt and black pepper, tasting as you go.
13. Toss everything together until the pasta is evenly coated in the creamy sauce.
Heavenly textures meet in every bite—the crispy pancetta contrasts beautifully with tender peas and creamy sauce clinging to each pasta bell. Serve it family-style in your favorite big bowl, or elevate it with extra Parmesan and fresh herbs for date night. This dish proves that simple ingredients can create absolute magic when combined with confidence and care.
Campanelle Pasta in Creamy Alfredo Sauce with Bacon
Whip up the coziest pasta night ever with this campanelle masterpiece. Grab your fork and get ready for creamy Alfredo perfection with crispy bacon bits that’ll have everyone begging for seconds.
Ingredients
- 8 ounces of campanelle pasta
- 6 slices of thick-cut bacon
- 2 cups of heavy cream
- 1 cup of freshly grated Parmesan cheese
- 3 cloves of garlic, minced
- 2 tablespoons of unsalted butter
- A pinch of salt
- A crack of black pepper
- A handful of fresh parsley, chopped
Instructions
- Bring a large pot of salted water to a rolling boil over high heat.
- Add campanelle pasta and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
- While pasta cooks, chop bacon into ½-inch pieces using kitchen shears for easy cutting.
- Cook bacon in a large skillet over medium heat for 6-8 minutes until crispy and browned.
- Transfer bacon to a paper towel-lined plate using a slotted spoon, reserving 1 tablespoon of bacon drippings in the skillet.
- Add butter to the skillet with bacon drippings and melt over medium heat.
- Sauté minced garlic for 1 minute until fragrant but not browned.
- Pour heavy cream into the skillet and bring to a gentle simmer, stirring constantly.
- Reduce heat to low and gradually whisk in Parmesan cheese until the sauce is smooth and thickened.
- Season sauce with a pinch of salt and several cracks of black pepper.
- Drain cooked pasta thoroughly and immediately add to the Alfredo sauce.
- Toss pasta with sauce until every bell-shaped noodle is coated.
- Stir in crispy bacon pieces, reserving a tablespoon for garnish.
- Garnish with fresh parsley and remaining bacon before serving hot.
Outrageously creamy sauce clings to every curve of the campanelle, while crispy bacon adds salty crunch in every bite. Serve it straight from the skillet for maximum comfort food vibes, or top with extra Parmesan for cheesy goodness that stretches with every forkful.
Campanelle Pasta with Garlic Butter Scallops
Y’all need to drop everything for this one. Seared scallops meet twirly pasta in a garlic butter bath that’ll have you licking the plate. Seriously addictive restaurant-quality vibes in under 30 minutes.
Ingredients
– A box of campanelle pasta
– A pound of fresh sea scallops
– A couple of tablespoons of olive oil
– Half a stick of butter
– 4 cloves of garlic, minced
– A splash of white wine
– A handful of fresh parsley, chopped
– A good squeeze of lemon juice
– Salt and freshly cracked black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil.
2. Add the campanelle pasta and cook for exactly 9 minutes until al dente.
3. While pasta cooks, pat scallops completely dry with paper towels.
4. Season scallops generously with salt and pepper on both sides.
5. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
6. Place scallops in the hot skillet, making sure they don’t touch.
7. Sear scallops for 2 minutes without moving them until a golden crust forms.
8. Flip scallops and cook for exactly 1 more minute.
9. Remove scallops to a plate immediately.
10. Reduce heat to medium and add the remaining olive oil to the same skillet.
11. Add minced garlic and cook for 30 seconds until fragrant but not browned.
12. Pour in the white wine and let it bubble for 1 minute to reduce.
13. Cut the butter into chunks and swirl into the skillet until melted and creamy.
14. Drain the cooked pasta, reserving ½ cup of pasta water.
15. Add the hot pasta directly to the garlic butter sauce.
16. Toss the pasta with ¼ cup of the reserved pasta water.
17. Return the seared scallops to the skillet, nestling them into the pasta.
18. Squeeze fresh lemon juice over everything.
19. Sprinkle with chopped parsley and toss gently once more.
20. Serve immediately while hot.
The tender scallops practically melt against the al dente pasta, while that garlic butter sauce clings to every nook and cranny. Try serving it family-style in one big skillet for maximum drama, or plate it up fancy with extra lemon wedges for squeezing.
Campanelle Pasta with Roasted Garlic and White Wine Sauce
Brace yourself for pasta perfection that’ll have everyone asking for seconds. This campanelle dish brings roasted garlic depth and a silky white wine sauce that clings to every curve—no fancy skills required, just big flavor. Get ready to impress without the stress.
Ingredients
– 1 pound campanelle pasta
– 1 whole head of garlic
– A good glug of olive oil (about 3 tablespoons)
– 1 cup dry white wine
– 1 cup heavy cream
– A couple of fresh thyme sprigs
– A big pinch of red pepper flakes
– 1/2 cup grated Parmesan cheese
– Salt and freshly ground black pepper
– A handful of chopped fresh parsley
Instructions
1. Preheat your oven to 400°F.
2. Slice the top off the garlic head to expose the cloves, drizzle with 1 tablespoon olive oil, wrap in foil, and roast for 40 minutes until soft and golden.
3. Bring a large pot of salted water to a rolling boil.
4. Add campanelle pasta and cook for 9–11 minutes until al dente (check package timing).
5. Squeeze roasted garlic cloves from their skins into a small bowl and mash with a fork into a paste.
6. Heat remaining 2 tablespoons olive oil in a large skillet over medium heat.
7. Add garlic paste and cook for 1 minute until fragrant.
8. Pour in white wine, simmer for 3–4 minutes until reduced by half.
9. Stir in heavy cream, thyme sprigs, red pepper flakes, and a pinch of salt and pepper.
10. Simmer sauce for 5 minutes until slightly thickened.
11. Reserve 1/2 cup pasta water before draining pasta.
12. Add drained pasta to skillet with sauce.
13. Toss pasta in sauce, adding splashes of reserved pasta water until sauce coats noodles evenly.
14. Remove skillet from heat, discard thyme sprigs.
15. Stir in Parmesan cheese until melted and creamy.
16. Garnish with chopped parsley and extra black pepper.
Keep those campanelle curves cradling every bit of that velvety sauce—the roasted garlic melts into the background with a sweet, mellow warmth. For a next-level twist, top with crispy pancetta or serve alongside a simple arugula salad to cut through the richness.
Campanelle Pasta with Smoked Salmon and Dill Cream
Brace yourself for the easiest fancy pasta you’ll ever make. This creamy smoked salmon situation comes together in 20 minutes flat and tastes like a restaurant splurge without the fuss. Seriously, your weeknight dinner game just leveled up.
Ingredients
– 8 ounces of campanelle pasta
– A couple of tablespoons of olive oil
– 1 minced garlic clove
– A generous half cup of heavy cream
– A big handful of fresh dill, chopped
– The zest and juice from half a lemon
– 4 ounces of smoked salmon, torn into bite-sized pieces
– A splash of pasta water (save it!)
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the campanelle pasta and cook for 10-12 minutes until al dente (check package directions).
3. Reserve 1/2 cup of starchy pasta water right before draining, then drain the pasta completely.
4. Heat olive oil in a large skillet over medium heat until it shimmers.
5. Add minced garlic and sauté for exactly 1 minute until fragrant but not browned.
6. Pour in heavy cream and bring to a gentle simmer, stirring constantly.
7. Stir in chopped dill, lemon zest, and lemon juice until fully incorporated.
8. Add torn smoked salmon pieces and cook for 2 minutes until just warmed through.
9. Tip the drained pasta into the skillet and toss to coat evenly with the sauce.
10. Add splashes of reserved pasta water, 1 tablespoon at a time, until the sauce reaches your desired consistency.
11. Remove from heat and serve immediately. Perfectly creamy campanelle catches every bit of that silky salmon sauce. The fresh dill and lemon cut through the richness beautifully. Try topping with extra salmon ribbons and serving with crusty bread for dipping.
Campanelle Pasta with Caramelized Onions and Gorgonzola
Every pasta night needs this game-changer. Elevate your weeknight dinner with sweet caramelized onions and bold gorgonzola that clings perfectly to campanelle’s ruffled edges. Trust me, this one’s going straight to your favorites list.
Ingredients
– 1 pound of campanelle pasta
– 2 large yellow onions, thinly sliced
– 4 tablespoons of olive oil
– 1/2 cup of heavy cream
– 4 ounces of gorgonzola cheese, crumbled
– A couple of fresh thyme sprigs
– A generous pinch of salt
– A good crack of black pepper
– 1/4 cup of grated parmesan for finishing
Instructions
1. Heat 2 tablespoons of olive oil in a large skillet over medium-low heat.
2. Add thinly sliced onions and cook for 30-35 minutes, stirring every 5 minutes, until they turn deep golden brown and sweet.
3. While onions cook, bring a large pot of salted water to a rolling boil.
4. Add campanelle pasta and cook for 9-11 minutes until al dente, checking at 9 minutes for perfect texture.
5. Reserve 1 cup of pasta water before draining the cooked pasta.
6. Increase skillet heat to medium and pour in heavy cream, stirring to combine with caramelized onions.
7. Add crumbled gorgonzola and stir continuously until the cheese melts into a creamy sauce, about 2-3 minutes.
8. Strip thyme leaves from stems directly into the sauce for fresh herbal notes.
9. Add the drained pasta to the skillet along with 1/2 cup of reserved pasta water.
10. Toss everything together until the sauce coats every ruffled edge of the campanelle.
11. Season with salt and several cracks of black pepper, adjusting to your preference.
12. Finish with grated parmesan and remaining 2 tablespoons of olive oil for extra richness.
13. Serve immediately while hot and creamy. Our caramelized onions create this incredible sweet-savory balance that plays perfectly against the tangy gorgonzola. Opt for serving this in shallow bowls to showcase how the sauce pools in the pasta’s bell-shaped curves, or top with extra thyme sprigs for that restaurant-worthy presentation.
Summary
Deliciously comforting—these 20 creamy campanelle pasta recipes are your ticket to cozy, satisfying meals. Whether you’re craving classic Alfredo or something with a twist, there’s a dish here to warm your heart. We’d love to hear which one becomes your go-to—drop a comment with your favorite and share this roundup on Pinterest to spread the comfort!
