Meet cascatelli, the pasta shape that’s stealing hearts with its ruffled edges and perfect sauce-holding grooves. Whether you’re craving quick weeknight dinners, cozy comfort food, or fresh seasonal favorites, these 18 delicious recipes have something for every pasta lover. Ready to fall in love with your new go-to noodle? Let’s dive in!
Creamy Garlic Parmesan Cascatelli
Let’s be real—you’ve probably seen cascatelli pasta all over your feed, and there’s a good reason why. This ridged, scoop-shaped pasta is basically designed to hold onto every bit of creamy, cheesy sauce, making it the perfect base for a cozy, garlicky parmesan situation that comes together in under 30 minutes. Trust me, once you try this version, it’ll become your new go-to for busy weeknights when you want something that feels fancy without all the fuss.
Ingredients
– 8 oz cascatelli pasta
– 2 tbsp olive oil (or any neutral oil)
– 4 cloves garlic, minced
– 1 cup heavy cream
– 1 cup grated parmesan cheese, plus more for serving
– 1/4 tsp black pepper
– 1/4 tsp salt (adjust to taste)
– 2 tbsp chopped fresh parsley
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the cascatelli pasta to the boiling water and cook for 9–11 minutes, stirring occasionally, until al dente (check package instructions as cook times may vary).
3. Reserve 1/2 cup of pasta water, then drain the pasta and set it aside.
4. Heat olive oil in a large skillet over medium heat until it shimmers.
5. Add minced garlic and sauté for 1–2 minutes, stirring constantly, until fragrant but not browned (to prevent bitterness).
6. Pour in heavy cream and bring to a gentle simmer, stirring occasionally.
7. Reduce heat to low and gradually whisk in grated parmesan until the sauce is smooth and no lumps remain.
8. Stir in black pepper and salt until fully incorporated.
9. Add the drained cascatelli to the skillet, tossing to coat evenly in the sauce.
10. If the sauce is too thick, add reserved pasta water 1 tablespoon at a time until desired consistency is reached (this helps the sauce cling to the pasta).
11. Remove from heat and stir in chopped parsley.
12. Serve immediately, topped with extra parmesan if desired.
Zesty, garlicky, and unbelievably creamy, this pasta has a texture that’s both hearty and luxurious—thanks to those clever cascatelli ridges trapping every bit of sauce. For a fun twist, try serving it alongside grilled chicken or tossing in some sautéed spinach for extra color and nutrients. Leftovers? They reheat surprisingly well with a splash of cream to bring back that silky consistency.
Spicy Tomato Basil Cascatelli
Ever have one of those days where you want something comforting but with a little kick? This spicy tomato basil cascatelli is my go-to when I need a quick, satisfying meal that feels special. It comes together in about 30 minutes and uses simple ingredients you probably already have.
Ingredients
- 8 oz cascatelli pasta
- 2 tbsp olive oil (or any neutral oil)
- 3 cloves garlic, minced
- 1/2 tsp red pepper flakes (adjust to taste)
- 1 (28 oz) can crushed tomatoes
- 1/4 cup fresh basil, chopped (plus more for garnish)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup grated Parmesan cheese (plus more for serving)
Instructions
- Bring a large pot of salted water to a rolling boil over high heat.
- Add the cascatelli pasta to the boiling water and cook for 9-11 minutes, stirring occasionally, until al dente.
- While pasta cooks, heat olive oil in a large skillet over medium heat until shimmering.
- Add minced garlic and red pepper flakes to the skillet and cook for 1 minute, stirring constantly, until fragrant but not browned.
- Pour in the crushed tomatoes and stir to combine with the garlic and pepper flakes.
- Simmer the sauce uncovered for 10 minutes, stirring occasionally, until slightly thickened.
- Stir in chopped basil, salt, and black pepper until well incorporated.
- Drain the cooked pasta, reserving 1/2 cup of pasta water.
- Add the drained pasta directly to the skillet with the tomato sauce.
- Toss the pasta with the sauce over low heat for 1-2 minutes, adding splashes of reserved pasta water if needed to loosen the sauce.
- Remove from heat and stir in grated Parmesan cheese until melted and creamy.
My favorite thing about this dish is how the sauce clings perfectly to cascatelli’s ruffled edges and sauce-catching tube. The spicy kick from the red pepper flakes balances beautifully with the sweet tomatoes and fresh basil. Try topping it with extra Parmesan and a drizzle of olive oil for restaurant-quality presentation at home.
Lemon Butter Shrimp Cascatelli
Sometimes you just need a dinner that feels fancy but comes together in minutes. This lemon butter shrimp with cascatelli is exactly that—bright, buttery, and ready before you know it. You’ll love how the pasta’s ruffled edges catch every bit of that silky sauce.
Ingredients
- 8 ounces cascatelli pasta (or any short pasta with good sauce-holding shape)
- 1 pound large raw shrimp, peeled and deveined (thaw if frozen)
- 3 tablespoons unsalted butter (divided use)
- 2 tablespoons olive oil (or any neutral oil)
- 3 cloves garlic, minced
- 1/4 cup fresh lemon juice (about 1 large lemon)
- 1/4 cup dry white wine (like Sauvignon Blanc, or substitute with extra lemon juice and 2 tbsp chicken broth)
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon red pepper flakes (optional, for a little heat)
- Salt and black pepper to taste
Instructions
- Bring a large pot of salted water to a rolling boil over high heat.
- Add the cascatelli pasta and cook for 9–11 minutes, stirring occasionally, until al dente (check package directions for exact time).
- Drain the pasta, reserving 1/2 cup of the starchy pasta water, then set both aside.
- While pasta cooks, pat the shrimp completely dry with paper towels—this helps them sear instead of steam.
- Season shrimp evenly on both sides with salt and black pepper.
- Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat until butter is melted and foaming.
- Add shrimp in a single layer and cook for 1–2 minutes per side, until pink and opaque—don’t overcrowd the pan, or they’ll steam.
- Transfer cooked shrimp to a plate and set aside.
- Reduce heat to medium and add remaining 1 tablespoon olive oil to the same skillet.
- Add minced garlic and red pepper flakes (if using) and cook for 30–60 seconds, stirring constantly, until fragrant but not browned.
- Pour in white wine and lemon juice, scraping up any browned bits from the bottom of the pan with a wooden spoon.
- Simmer the sauce for 2–3 minutes, until slightly reduced.
- Add remaining 2 tablespoons butter and stir until melted and sauce is glossy.
- Add the drained pasta and 1/4 cup reserved pasta water to the skillet, tossing to coat.
- Return shrimp to the skillet along with chopped parsley, tossing gently to combine—add more pasta water if the sauce seems too thick.
- Serve immediately. The cascatelli’s ruffles hold the bright, lemony sauce beautifully, while the shrimp stay tender and juicy. Try it with a simple arugula salad on the side, or top with extra lemon zest for even more zing.
Roasted Vegetable Cascatelli with Pesto
You know those days when you want something comforting but also fresh? Roasted Vegetable Cascatelli with Pesto is your answer. It’s hearty from the roasted veggies, bright from the pesto, and those cascatelli noodles hold onto every bit of flavor.
Ingredients
- 1 lb cascatelli pasta
- 1 large zucchini, chopped into 1-inch pieces (or sub summer squash)
- 1 red bell pepper, sliced into strips
- 1 small red onion, cut into wedges
- 3 tbsp olive oil (or any neutral oil)
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ cup prepared basil pesto (homemade or store-bought)
- ¼ cup grated Parmesan cheese, plus more for serving
- 2 tbsp toasted pine nuts (optional, for crunch)
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- Toss the zucchini, bell pepper, and red onion with olive oil, salt, and black pepper on the baking sheet.
- Roast the vegetables for 20–25 minutes, stirring halfway, until tender and lightly charred at the edges.
- While the vegetables roast, bring a large pot of salted water to a rolling boil.
- Add the cascatelli pasta and cook for 9–11 minutes, until al dente (check package instructions for exact time).
- Reserve ½ cup of pasta water before draining the pasta.
- Return the drained pasta to the pot and add the roasted vegetables, pesto, and Parmesan cheese.
- Stir everything together, adding splashes of reserved pasta water until the sauce coats the noodles evenly.
- Divide the pasta among bowls and top with extra Parmesan and toasted pine nuts if using.
Really, the texture here is everything—the cascatelli’s ruffles trap the pesto and little bits of roasted veg in every bite. Try serving it with a simple arugula salad on the side, or add grilled chicken if you want extra protein.
Carbonara-Style Cascatelli with Pancetta
Oh my goodness, you have to try this carbonara-style cascatelli with pancetta. It’s the ultimate comfort food twist that feels fancy but comes together in no time. Perfect for a cozy weeknight dinner that’ll make you feel like a total kitchen pro.
Ingredients
– 8 oz cascatelli pasta (or any short pasta shape you love)
– 4 oz pancetta, diced (or thick-cut bacon if that’s what you have)
– 2 large eggs, at room temperature (this helps prevent curdling)
– 1/2 cup grated Pecorino Romano cheese (Parmesan works too, but Pecorino is more traditional)
– 1/4 cup heavy cream (optional, for extra creaminess)
– 2 cloves garlic, minced (adjust to your garlic-loving heart’s content)
– 1/4 tsp black pepper, freshly ground (plus more for serving)
– 1 tbsp olive oil (or any neutral oil)
– Salt for pasta water (about 1 tbsp)
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the cascatelli pasta and cook for 9–11 minutes, stirring occasionally, until al dente (check the package for exact timing).
3. While the pasta cooks, heat olive oil in a large skillet over medium heat.
4. Add the diced pancetta and cook for 5–7 minutes, stirring often, until crispy and golden brown.
5. Stir in the minced garlic and cook for 1 minute until fragrant but not browned.
6. In a medium bowl, whisk together the eggs, grated Pecorino Romano, heavy cream (if using), and black pepper until smooth.
7. Tip: Temper the egg mixture by slowly adding a spoonful of hot pasta water while whisking to prevent scrambling.
8. Drain the cooked pasta, reserving 1/2 cup of pasta water.
9. Immediately add the hot pasta to the skillet with pancetta and garlic, tossing to coat.
10. Remove the skillet from heat and let it cool slightly for 1 minute.
11. Pour the egg and cheese mixture over the pasta, stirring quickly and continuously for 1–2 minutes until creamy.
12. Tip: If the sauce is too thick, gradually stir in reserved pasta water, 1 tbsp at a time, until desired consistency.
13. Serve immediately, garnished with extra black pepper and Pecorino Romano.
14. Tip: For extra flavor, toast the black pepper in a dry pan for 30 seconds before grinding.
You’ll love how the ridged cascatelli traps every bit of that silky, peppery sauce. The crispy pancetta adds a salty crunch that plays so well with the rich, cheesy coating. Try topping it with a fried egg for an indulgent brunch twist—it’s a game-changer!
Spinach and Ricotta Stuffed Cascatelli Bake
Remember that box of cascatelli pasta sitting in your pantry? It’s time to transform those fun, sauce-grabbing ruffles into the coziest baked pasta dish you’ll make all season. This spinach and ricotta stuffed version comes together with minimal fuss but delivers maximum comfort.
Ingredients
- 1 lb cascatelli pasta
- 2 tbsp olive oil (or any neutral oil)
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 10 oz frozen spinach, thawed and squeezed dry
- 15 oz whole milk ricotta cheese
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 1/4 tsp ground nutmeg
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 24 oz marinara sauce
- 8 oz low-moisture mozzarella, shredded
- 2 tbsp chopped fresh basil
Instructions
- Preheat your oven to 375°F and grease a 9×13 inch baking dish with cooking spray.
- Bring a large pot of salted water to a rolling boil over high heat.
- Add the cascatelli pasta to the boiling water and cook for 2 minutes less than package directions indicate for al dente texture.
- Drain the pasta in a colander but do not rinse, as the starch helps the sauce cling better.
- Heat olive oil in a large skillet over medium heat until shimmering, about 1 minute.
- Add diced onion and cook for 5-7 minutes until translucent and softened.
- Stir in minced garlic and cook for 30 seconds until fragrant but not browned.
- Add the squeezed-dry spinach to the skillet and cook for 2 minutes, breaking up any clumps.
- Transfer the spinach mixture to a large mixing bowl and let cool for 5 minutes.
- Add ricotta, egg, Parmesan, nutmeg, salt, and pepper to the bowl with the spinach mixture.
- Stir the filling ingredients together until fully combined and smooth.
- Spread 1 cup of marinara sauce evenly across the bottom of the prepared baking dish.
- Add the drained pasta to the remaining ricotta-spinach mixture and fold gently to coat every piece.
- Transfer the stuffed pasta to the baking dish, spreading it into an even layer.
- Pour the remaining marinara sauce over the top of the pasta, covering most surfaces.
- Sprinkle shredded mozzarella evenly over the entire surface of the bake.
- Cover the dish tightly with aluminum foil and bake at 375°F for 25 minutes.
- Remove the foil and continue baking for 15-20 minutes until the cheese is golden and bubbly.
- Let the bake rest for 10 minutes before serving to allow the filling to set properly.
- Sprinkle chopped fresh basil over the top just before serving.
Every bite delivers creamy ricotta filling nestled inside those signature cascatelli ruffles, with the spinach adding earthy depth against the bright marinara. The edges get delightfully crispy while the center stays wonderfully saucy. Try serving individual portions in shallow bowls with garlic bread for dipping into any extra sauce.
Sun-Dried Tomato and Chicken Cascatelli
You know those days when you want something impressive but don’t have hours to spend in the kitchen? Yeah, this sun-dried tomato and chicken cascatelli is your new go-to. It comes together faster than you can decide what to watch on TV tonight.
Ingredients
– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
– 8 oz cascatelli pasta
– 2 tbsp olive oil (or any neutral oil)
– 3 cloves garlic, minced
– 1/2 cup sun-dried tomatoes in oil, drained and chopped
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1/4 cup fresh basil, chopped
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 tsp red pepper flakes (optional, for heat)
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add cascatelli pasta to the boiling water and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat olive oil in a large skillet over medium-high heat until shimmering.
4. Season chicken pieces evenly with salt and black pepper.
5. Add chicken to the hot skillet in a single layer, cooking for 5-6 minutes until golden brown on one side.
6. Flip chicken pieces and cook for another 4-5 minutes until internal temperature reaches 165°F.
7. Remove chicken from skillet and set aside on a plate.
8. Reduce heat to medium and add minced garlic to the same skillet, cooking for 30 seconds until fragrant.
9. Stir in chopped sun-dried tomatoes and cook for 1 minute to release their flavor.
10. Pour heavy cream into the skillet and bring to a gentle simmer.
11. Whisk in grated Parmesan cheese until the sauce becomes smooth and slightly thickened.
12. Drain cooked pasta, reserving 1/4 cup of pasta water.
13. Return cooked pasta to the empty pot and add the cream sauce, chicken, and fresh basil.
14. Toss everything together, adding reserved pasta water 1 tablespoon at a time if the sauce needs thinning.
15. Let the dish rest for 2 minutes off heat to allow flavors to meld.
Really, the texture combination here is everything—the ruffled cascatelli catches every bit of that creamy sauce, while the sun-dried tomatoes add chewy bursts of sweetness against the tender chicken. Try serving it family-style in a big bowl with extra Parmesan for sprinkling, or pack it cold for tomorrow’s lunch—it’s just as good reheated.
Mushroom and Truffle Oil Cascatelli
Aren’t you always looking for that perfect pasta dish that feels fancy but comes together easily? This mushroom and truffle oil cascatelli delivers restaurant-quality flavor with minimal fuss. You’ll love how the unique shape of cascatelli catches every bit of that luxurious sauce.
Ingredients
– 8 oz cascatelli pasta
– 1 lb mixed mushrooms (cremini, shiitake, or your favorite blend), sliced
– 3 tbsp olive oil (or any neutral oil)
– 4 cloves garlic, minced
– 1/2 cup heavy cream
– 2 tbsp truffle oil (adjust to taste)
– 1/4 cup grated Parmesan cheese, plus more for serving
– 2 tbsp fresh parsley, chopped
– Salt and black pepper to season
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add cascatelli pasta and cook for 8-10 minutes until al dente, following package directions for timing.
3. While pasta cooks, heat olive oil in a large skillet over medium-high heat until shimmering.
4. Add sliced mushrooms in a single layer and cook without stirring for 4-5 minutes to develop golden-brown color.
5. Flip mushrooms and cook another 3-4 minutes until evenly browned and tender.
6. Reduce heat to medium-low and add minced garlic, cooking for 1 minute until fragrant but not browned.
7. Pour in heavy cream and simmer for 2 minutes until slightly thickened.
8. Drain cooked pasta, reserving 1/2 cup pasta water.
9. Add drained cascatelli directly to the mushroom cream sauce in the skillet.
10. Stir in 1/4 cup pasta water to help the sauce coat the pasta evenly.
11. Remove skillet from heat and drizzle in truffle oil, stirring to combine.
12. Fold in grated Parmesan cheese until melted into the sauce.
13. Season with salt and black pepper, tasting and adjusting as needed.
14. Garnish with fresh parsley before serving.
Now you’ve got a dish where the cascatelli’s ridges hold onto that creamy truffle-infused sauce beautifully. The earthy mushrooms pair perfectly with the luxurious truffle oil, creating a sophisticated yet comforting meal. Try topping it with extra Parmesan and serving alongside a crisp green salad for the ultimate dinner experience.
Pumpkin Sage Cascatelli with Toasted Walnuts
Let’s be honest—you’re probably looking for cozy fall comfort food right about now. This pumpkin sage cascatelli with toasted walnuts delivers exactly that, combining seasonal flavors with a fun pasta shape that holds sauce beautifully. You’ll love how the earthy sage and sweet pumpkin come together in this simple but impressive dish.
Ingredients
– 1 pound cascatelli pasta (or any short pasta shape)
– 2 tablespoons olive oil (or any neutral oil)
– 4 tablespoons unsalted butter
– 1/2 cup chopped walnuts
– 3 cloves garlic, minced
– 1/4 cup fresh sage leaves, chopped
– 1 cup pumpkin puree (not pumpkin pie filling)
– 1/2 cup heavy cream
– 1/2 cup grated Parmesan cheese, plus more for serving
– 1/4 teaspoon nutmeg
– Salt and black pepper to taste
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the cascatelli pasta to the boiling water and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat olive oil in a large skillet over medium heat for 1 minute until shimmering.
4. Add walnuts to the skillet and toast for 3-4 minutes, stirring constantly, until fragrant and lightly browned.
5. Transfer toasted walnuts to a small bowl and set aside.
6. Melt butter in the same skillet over medium heat until foamy, about 2 minutes.
7. Add minced garlic and chopped sage to the butter and cook for 1 minute until fragrant but not browned.
8. Stir in pumpkin puree and heavy cream until fully combined and smooth.
9. Reduce heat to low and simmer the sauce for 5 minutes, stirring occasionally, until slightly thickened.
10. Drain the cooked pasta, reserving 1/2 cup of pasta water.
11. Add the drained pasta directly to the skillet with the pumpkin sauce.
12. Stir in grated Parmesan cheese and nutmeg until cheese melts into the sauce.
13. If sauce seems too thick, gradually add reserved pasta water 2 tablespoons at a time until desired consistency is reached.
14. Season with salt and black pepper, then fold in toasted walnuts.
So what makes this dish special? The cascatelli’s ruffled edges catch every bit of that creamy pumpkin sauce, while the toasted walnuts add wonderful crunch against the tender pasta. Try serving it in shallow bowls with extra Parmesan sprinkled on top—it’s the kind of meal that makes autumn evenings feel extra cozy.
Bacon and Pea Cascatelli Alfredo
Oh, you know those nights when you want something comforting but don’t want to spend hours in the kitchen? This bacon and pea cascatelli alfredo is your answer. It’s creamy, satisfying, and comes together faster than you can decide what to watch on TV.
Ingredients
– 8 ounces cascatelli pasta (or any short pasta you love)
– 6 slices thick-cut bacon, chopped (regular bacon works too)
– 1 cup frozen peas
– 2 cloves garlic, minced (about 2 teaspoons)
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese, plus more for serving
– 2 tablespoons unsalted butter
– 1/4 teaspoon black pepper
– 1/4 teaspoon salt (adjust based on bacon saltiness)
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add cascatelli pasta to the boiling water and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, place chopped bacon in a cold large skillet and turn heat to medium.
4. Cook bacon for 6-8 minutes, stirring frequently, until crispy and browned.
5. Use a slotted spoon to transfer bacon to a paper towel-lined plate, leaving 1 tablespoon bacon fat in the skillet.
6. Add minced garlic to the skillet and cook for 30-45 seconds until fragrant but not browned.
7. Pour heavy cream into the skillet and bring to a gentle simmer over medium heat.
8. Whisk in Parmesan cheese until completely melted and sauce is smooth.
9. Stir in butter until incorporated into the sauce.
10. Add frozen peas to the sauce and cook for 2 minutes until heated through.
11. Drain cooked pasta, reserving 1/2 cup pasta water.
12. Add drained pasta to the sauce along with cooked bacon, black pepper, and salt.
13. Toss everything together, adding splashes of reserved pasta water if needed to thin the sauce.
14. Serve immediately in warm bowls. A final sprinkle of Parmesan over each serving makes the cheese melt beautifully into the creamy sauce. The cascatelli’s unique shape catches every bit of that rich alfredo, while the peas add sweet pops and the bacon brings that salty crunch. Try topping with fresh cracked pepper or serving with garlic bread for dipping into any extra sauce.
Mediterranean Cascatelli with Olives and Feta
Craving something fresh and satisfying? This Mediterranean cascatelli with olives and feta is your answer. You get those lovely ruffled pasta shapes holding onto every bit of flavor, tossed with briny olives, creamy feta, and a zesty lemon dressing—it’s a weeknight win that feels special without any fuss.
Ingredients
- 8 oz cascatelli pasta
- 2 tbsp extra virgin olive oil, or any good-quality olive oil
- 3 cloves garlic, minced
- 1/2 cup Kalamata olives, pitted and halved
- 1/4 cup fresh parsley, chopped
- 2 tbsp lemon juice, freshly squeezed for best flavor
- 4 oz feta cheese, crumbled
- 1/4 tsp red pepper flakes, optional for heat
- Salt, to season the pasta water generously
Instructions
- Bring a large pot of salted water to a rolling boil over high heat.
- Add the cascatelli pasta and cook for 9–11 minutes, stirring occasionally, until al dente (check package directions for exact time).
- While pasta cooks, heat olive oil in a large skillet over medium heat until shimmering.
- Add minced garlic and sauté for 1–2 minutes, stirring constantly, until fragrant but not browned.
- Stir in Kalamata olives and red pepper flakes, if using, and cook for 1 minute to warm through.
- Drain the cooked pasta, reserving 1/4 cup of pasta water.
- Add the drained pasta directly to the skillet with the olive mixture.
- Pour in lemon juice and toss to combine, adding reserved pasta water a tablespoon at a time if needed to loosen the sauce.
- Remove skillet from heat and stir in chopped parsley and crumbled feta.
- Toss everything gently until the feta just starts to soften into the sauce.
Keep it simple or make it yours—the cascatelli’s ridges catch the tangy lemon and salty feta beautifully, while the olives add a pop of briny goodness. Try serving it warm with a side of crusty bread to scoop up every last bit, or chill it for a refreshing pasta salad the next day.
Spicy Sausage and Kale Cascatelli
Craving something hearty with a little kick? This spicy sausage and kale cascatelli is exactly what you need on a busy weeknight. It comes together in about 30 minutes and delivers big, comforting flavors you’ll love.
Ingredients
- 1 lb spicy Italian sausage, casings removed (or mild if you prefer less heat)
- 1 large bunch kale, stems removed and leaves chopped (about 6 cups packed)
- 12 oz cascatelli pasta (or another short pasta like rigatoni)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1/4 cup olive oil
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1/2 tsp red pepper flakes (optional, for extra heat)
- Salt and black pepper to taste
Instructions
- Bring a large pot of salted water to a rolling boil over high heat.
- Add the cascatelli pasta to the boiling water and cook for 9-11 minutes, until al dente (check package instructions as times may vary).
- While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Add the spicy Italian sausage, breaking it up with a wooden spoon into small crumbles.
- Cook the sausage for 6-8 minutes, stirring occasionally, until it’s browned and cooked through.
- Transfer the cooked sausage to a plate, leaving about 1 tablespoon of drippings in the skillet.
- Add the diced onion to the skillet and cook for 4-5 minutes, until softened and translucent.
- Stir in the minced garlic and cook for 1 minute, until fragrant (be careful not to burn it).
- Add the chopped kale to the skillet in batches, stirring until it wilts, about 3-4 minutes total.
- Return the cooked sausage to the skillet with the kale and onion mixture.
- Drain the cooked pasta, reserving 1/2 cup of the starchy pasta water.
- Add the drained pasta to the skillet along with the remaining 2 tablespoons of olive oil.
- Pour in 1/4 cup of the reserved pasta water and toss everything together.
- Sprinkle in the grated Parmesan cheese and toss until the cheese melts and creates a light sauce.
- Season with salt, black pepper, and red pepper flakes if using, tossing to combine.
Get ready for the most satisfying texture combination—the ruffled cascatelli catches every bit of the savory sausage and wilted kale. That spicy kick from the sausage pairs perfectly with the slight bitterness of the kale, making each bite more interesting than the last. Try serving it with an extra sprinkle of Parmesan and a drizzle of good olive oil for a restaurant-worthy finish at home.
Pesto and Cherry Tomato Cascatelli Salad
Oh my goodness, you have to try this pesto and cherry tomato cascatelli salad—it’s the kind of vibrant, no-fuss dish that makes weeknight dinners feel special without any stress. Picture tender cascatelli pasta twirled with bright, garlicky pesto and sweet, juicy tomatoes, all coming together in under 30 minutes. Honestly, it’s so simple and satisfying, you’ll want to make it on repeat.
Ingredients
- 8 ounces cascatelli pasta (or any short pasta like fusilli)
- 1 cup basil pesto, store-bought or homemade (adjust for creamier texture)
- 2 cups cherry tomatoes, halved (use multicolored ones for visual appeal)
- 2 tablespoons extra virgin olive oil (or any neutral oil)
- 1/2 teaspoon salt (add more if needed)
- 1/4 teaspoon black pepper (freshly ground for best flavor)
- 1/4 cup grated Parmesan cheese (plus extra for serving)
Instructions
- Fill a large pot with 4 quarts of water and bring it to a rolling boil over high heat.
- Add 1 tablespoon of salt to the boiling water to season the pasta as it cooks.
- Stir in 8 ounces of cascatelli pasta and cook for 10–12 minutes, until al dente (check package instructions for exact time).
- Tip: Reserve 1/2 cup of pasta water before draining, as the starchy liquid helps emulsify the pesto later.
- Drain the pasta in a colander, but do not rinse it to keep the starch for sauce adherence.
- Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat for 1 minute.
- Add 2 cups of halved cherry tomatoes and sauté for 3–4 minutes, until they start to soften and release juices.
- Tip: Gently press a few tomatoes with the back of a spoon to create a light sauce base.
- Reduce the heat to low and stir in 1 cup of basil pesto, warming it for 1 minute to meld flavors.
- Add the drained pasta to the skillet, tossing to coat evenly with the pesto and tomatoes.
- Pour in 1/4 cup of the reserved pasta water and toss for 1–2 minutes, until the sauce clings to the pasta.
- Tip: If the sauce seems thick, add more pasta water 1 tablespoon at a time until desired consistency.
- Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, tasting and adjusting if needed.
- Turn off the heat and stir in 1/4 cup of grated Parmesan cheese until well combined.
You’ll love how the cascatelli’s ruffled edges trap every bit of that herby pesto, while the tomatoes burst with sweetness against the salty Parmesan. Try serving it warm with a sprinkle of extra cheese or chill it for a refreshing pasta salad—either way, it’s a texture and flavor win.
Roasted Garlic and White Wine Cascatelli
Just when you thought pasta couldn’t get any better, this roasted garlic and white wine cascatelli comes along to prove you wrong. It’s the kind of cozy, impressive dish that feels fancy but is actually super approachable for a weeknight dinner. You’ll love how the flavors come together in this comforting bowl.
Ingredients
– 1 head garlic
– 2 tbsp olive oil (or avocado oil)
– 8 oz cascatelli pasta
– 1 cup dry white wine (like sauvignon blanc)
– 1/2 cup heavy cream
– 1/4 cup grated parmesan cheese
– 2 tbsp butter
– 1/4 tsp salt
– 1/4 tsp black pepper
– 2 tbsp chopped fresh parsley
Instructions
1. Preheat your oven to 400°F.
2. Slice the top off the garlic head to expose the cloves.
3. Drizzle 1 tablespoon of olive oil over the exposed garlic cloves.
4. Wrap the garlic head tightly in aluminum foil.
5. Roast the garlic in the preheated oven for 40 minutes until soft and golden brown.
6. Remove the roasted garlic from the oven and let it cool for 10 minutes.
7. Squeeze the softened garlic cloves out of their skins into a small bowl.
8. Bring a large pot of salted water to a rolling boil.
9. Add the cascatelli pasta to the boiling water.
10. Cook the pasta for 8-10 minutes until al dente, checking at 8 minutes.
11. Reserve 1/2 cup of pasta water before draining the pasta.
12. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
13. Add the mashed roasted garlic to the skillet and cook for 1 minute until fragrant.
14. Pour in the white wine and simmer for 3 minutes until reduced by half.
15. Stir in the heavy cream and bring to a gentle simmer.
16. Add the cooked cascatelli pasta to the sauce.
17. Toss the pasta in the sauce until well coated.
18. Stir in the parmesan cheese until melted and creamy.
19. Add the butter and stir until incorporated.
20. If the sauce is too thick, add reserved pasta water 1 tablespoon at a time.
21. Season with salt and black pepper.
22. Garnish with chopped fresh parsley before serving.
Rich, creamy sauce clings perfectly to cascatelli’s unique ridges and scoop-shaped pieces. The roasted garlic adds deep, mellow sweetness that balances the bright white wine notes. Try serving it with grilled chicken or shrimp for a complete meal, or enjoy it as-is for the ultimate comfort food experience.
Caramelized Onion and Gorgonzola Cascatelli
Ugh, is there anything better than pasta night? You’re about to make a dish that feels fancy but is totally doable on a busy weeknight—caramelized onion and gorgonzola cascatelli. It’s rich, a little funky, and so comforting.
Ingredients
- 2 large yellow onions, thinly sliced (about 4 cups)
- 2 tbsp olive oil (or any neutral oil)
- 1 tsp granulated sugar
- 1/4 tsp salt
- 8 oz cascatelli pasta
- 4 oz gorgonzola cheese, crumbled (or sub blue cheese)
- 1/4 cup heavy cream
- 1/4 cup reserved pasta water
- Fresh parsley, chopped (for garnish, optional)
Instructions
- Heat olive oil in a large skillet over medium-low heat.
- Add sliced onions and cook for 5 minutes, stirring occasionally, until they begin to soften.
- Sprinkle sugar and salt over the onions.
- Continue cooking onions for 30–40 minutes, stirring every 5–7 minutes, until deeply golden brown and sweet. (Tip: Low and slow is key—don’t rush the caramelization!)
- While onions cook, bring a large pot of salted water to a boil.
- Add cascatelli pasta and cook according to package directions, about 10–12 minutes, until al dente.
- Reserve 1/4 cup of pasta water before draining the pasta.
- Reduce heat under the caramelized onions to low.
- Stir in crumbled gorgonzola and heavy cream until the cheese melts and the sauce is smooth.
- Add the drained pasta to the skillet.
- Pour in reserved pasta water and toss everything together for 1–2 minutes until the sauce clings to the pasta. (Tip: The starchy pasta water helps emulsify the sauce!)
- Garnish with fresh parsley if using. (Tip: A sprinkle of black pepper brightens the rich flavors.)
Wow, the ridged cascatelli holds every bit of that creamy, tangy sauce. The sweet onions balance the gorgonzola’s boldness perfectly. Try it with a simple arugula salad on the side—the peppery greens cut through the richness beautifully.
Chili Flake and Garlic Oil Cascatelli
Ever have one of those nights where you want something spectacular but don’t want to spend hours in the kitchen? This chili flake and garlic oil cascatelli is your answer. It comes together in about the time it takes to boil water and delivers restaurant-quality flavor right at home.
Ingredients
- 8 oz cascatelli pasta (or any short pasta shape)
- 1/2 cup extra virgin olive oil (or any neutral oil)
- 6 garlic cloves, thinly sliced
- 2 tbsp red chili flakes (adjust for spice preference)
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 tsp kosher salt
- 1/2 tsp black pepper
Instructions
- Bring a large pot of salted water to a rolling boil over high heat.
- Add cascatelli pasta to the boiling water and cook for 8-10 minutes until al dente (check package instructions for exact timing).
- While pasta cooks, heat olive oil in a large skillet over medium-low heat.
- Add thinly sliced garlic to the oil and cook for 2-3 minutes until fragrant and lightly golden (watch carefully to prevent burning).
- Stir in red chili flakes and cook for 30 seconds until they sizzle and release their aroma.
- Remove the skillet from heat immediately to prevent the garlic from overcooking.
- Reserve 1/2 cup of pasta water before draining the cooked cascatelli.
- Transfer drained pasta directly into the skillet with the chili-garlic oil.
- Add 1/4 cup of reserved pasta water to the skillet and toss everything together (the starchy water helps create a silky sauce).
- Sprinkle in grated Parmesan cheese and toss until the cheese melts into the sauce.
- Stir in chopped parsley, kosher salt, and black pepper.
- If the sauce seems too thick, add more pasta water 1 tablespoon at a time until desired consistency is reached.
Here’s the magic of this dish: the cascatelli’s unique shape catches every bit of that spicy garlic oil in its ridges and sauce-catching holes. The gentle heat from the chili flakes builds with each bite, while the toasted garlic adds deep, savory notes. Try topping it with grilled shrimp or serving alongside roasted vegetables for a complete meal that feels anything but basic.
Summary
Whether you’re new to cascatelli or a seasoned pasta lover, these 18 recipes offer endless inspiration for delicious meals. We hope you find a new favorite to try this week! Don’t forget to leave a comment sharing which recipe you loved most and pin this article to your Pinterest boards for easy reference. Happy cooking!
