Are you ready to elevate your pasta game? Look no further than cavatelli, a type of Italian pasta that’s perfect for sopping up rich and savory sauces. With its rustic, handmade texture and versatility in the kitchen, cavatelli is a must-have ingredient for any serious home cook or food enthusiast.
In this article, we’ll explore 20 delicious cavatelli recipes to suit every taste and occasion. From classic combinations like homemade cavatelli with roasted garlic and olive oil, to more adventurous pairings like spicy sausage and broccoli rabe, there’s something here for everyone. Whether you’re in the mood for a comforting bowl of creamy Alfredo or a light and refreshing summer primavera, we’ve got you covered.
So go ahead, get creative, and let the cavatelli goodness begin!
Homemade Cavatelli with Roasted Garlic and Olive Oil
This recipe brings together the simplicity of homemade cavatelli pasta with the rich flavors of roasted garlic and olive oil, creating a delicious and satisfying dish.
Ingredients:
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1 egg
– 1 tablespoon olive oil
– 3-4 cloves roasted garlic (see note)
– Grated Parmesan cheese (optional)
Instructions:
1. In a mixing bowl, combine flour and salt.
2. Create a well in the center of the flour mixture and add the egg.
3. Using a fork, gradually incorporate the flour into the egg until a dough forms.
4. Knead the dough for 5-7 minutes until smooth and elastic.
5. Wrap the dough in plastic wrap and let rest for 30 minutes.
6. Divide the dough into 4 equal pieces and roll out each piece into a long rope.
7. Cut the ropes into 1-inch pieces to form cavatelli.
8. Bring a large pot of salted water to a boil and cook the cavatelli for 3-5 minutes or until al dente.
9. Drain and serve with roasted garlic and olive oil (melted together, if desired).
10. Top with Parmesan cheese, if desired.
Cooking Time: 30 minutes
Cavatelli with Spicy Sausage and Broccoli Rabe
This hearty Italian-inspired dish combines the richness of spicy sausage with the earthy flavor of broccoli rabe, all wrapped up in a comforting cavatelli pasta. Perfect for a cozy weeknight dinner or a weekend treat.
Ingredients:
– 1 pound cavatelli pasta
– 1 pound spicy Italian sausage, casings removed
– 2 tablespoons olive oil
– 3 cloves garlic, minced
– 4 cups broccoli rabe, chopped
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook cavatelli pasta according to package instructions until al dente. Reserve 1 cup pasta water before draining.
2. In a large skillet, heat olive oil over medium-high. Add sausage and cook, breaking up with spoon, until browned, about 5-7 minutes.
3. Add garlic and broccoli rabe to the skillet. Cook, stirring occasionally, until broccoli is tender, about 4-6 minutes.
4. Add cooked pasta to the skillet, tossing to combine with sausage and broccoli mixture. If needed, add some reserved pasta water to loosen the sauce.
5. Season with salt and pepper to taste. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Creamy Cavatelli Alfredo with Mushrooms and Peas
A rich and creamy pasta dish loaded with sautéed mushrooms, sweet peas, and tender cavatelli. This comforting recipe is perfect for a cozy night in.
Ingredients:
– 8 oz cavatelli
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1 cup frozen peas
– 3 cloves garlic, minced
– 1/2 cup (1 stick) unsalted butter
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook cavatelli according to package instructions; drain and set aside.
2. In a large skillet, melt butter over medium-high heat. Add mushrooms and cook until tender, about 3-4 minutes. Add garlic and cook for an additional minute.
3. Stir in peas and cook until thawed, about 1 minute.
4. In a separate saucepan, combine heavy cream and Parmesan cheese. Bring to a simmer over medium heat and cook until slightly thickened, about 2-3 minutes.
5. Combine cooked cavatelli, mushroom mixture, and creamy sauce. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes
Lemon Butter Cavatelli with Shrimp and Asparagus
This recipe combines the richness of lemon butter cavatelli pasta with the sweetness of shrimp and the crunch of asparagus, perfect for a springtime dinner.
Ingredients:
– 8 oz cavatelli pasta
– 2 tbsp unsalted butter
– 1/4 cup freshly squeezed lemon juice
– 1/2 cup heavy cream
– 1 lb large shrimp, peeled and deveined
– 1 lb fresh asparagus, trimmed
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook the cavatelli pasta according to package instructions until al dente. Reserve 1 cup of pasta cooking liquid before draining.
2. In a medium saucepan, melt butter over medium heat. Whisk in lemon juice and heavy cream. Simmer for 2-3 minutes or until slightly thickened.
3. Add the cooked shrimp to the saucepan and cook until pink and just done, about 2-3 minutes.
4. Meanwhile, grill or sauté the asparagus until tender, about 3-5 minutes.
5. Combine the pasta, reserved cooking liquid, lemon butter mixture, and asparagus in a large serving bowl. Season with salt and pepper to taste. Top with Parmesan cheese if desired.
Cooking Time: Approximately 15-20 minutes
Slow-Cooked Cavatelli Bolognese with Fresh Herbs
This hearty and aromatic pasta dish is a twist on the classic spaghetti bolognese, featuring cavatelli instead. The slow-cooked sauce is rich in flavor and tender to the bite.
Ingredients:
– 12 oz (340g) cavatelli
– 1 lb (450g) ground beef
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 carrot, finely chopped
– 1 can (28 oz/794g) crushed tomatoes
– 1 cup (250ml) red wine
– 1 tsp dried basil
– 1 tsp dried oregano
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook cavatelli according to package instructions. Drain and set aside.
2. In a large pot or Dutch oven, cook ground beef over medium-high heat until browned, breaking it up into small pieces as it cooks.
3. Add onion, garlic, and carrot to the pot; cook until vegetables are softened, about 5 minutes.
4. Add crushed tomatoes, red wine, basil, oregano, salt, and pepper. Stir to combine.
5. Simmer sauce over low heat for 2-3 hours or overnight.
6. Combine cooked cavatelli with sauce and stir to coat.
7. Garnish with chopped parsley, if desired.
8. Serve hot.
Cooking Time: 2-3 hours (or overnight)
Pesto Cavatelli with Sun-Dried Tomatoes and Pine Nuts
This Italian-inspired pasta dish is a flavorful combination of creamy pesto, tender cavatelli, and sweet sun-dried tomatoes, topped with crunchy pine nuts.
Ingredients:
– 12 oz (340g) cavatelli
– 1/2 cup (120g) freshly made pesto
– 1/4 cup (30g) sun-dried tomatoes, chopped
– 1/4 cup (60g) pine nuts
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook the cavatelli according to package instructions until al dente.
2. In a large skillet, combine the pesto, sun-dried tomatoes, and pine nuts. Cook over medium heat for 3-4 minutes or until heated through.
3. Drain the cooked cavatelli and add it to the skillet. Toss with the pesto mixture until well combined.
4. Season with salt and pepper to taste. If desired, top with grated Parmesan cheese.
5. Serve hot and enjoy!
Cooking Time: 15-20 minutes
Cavatelli Carbonara with Crispy Pancetta and Peppercorn
A rich and creamy pasta dish that combines the simplicity of carbonara with the added depth of crispy pancetta and peppercorn.
Ingredients:
– 12 oz cavatelli pasta
– 4 slices pancetta, diced
– 2 large eggs
– 1/2 cup grated Parmesan cheese
– 1 tsp black peppercorns, freshly ground
– Salt, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil and cook the cavatelli pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, cook the diced pancetta over medium heat until crispy, about 5-7 minutes.
3. In a medium bowl, whisk together the eggs, Parmesan cheese, and ground peppercorn.
4. Add the cooked cavatelli pasta to the bowl and toss with the egg mixture until well combined.
5. Add the reserved pasta water in small increments to achieve a creamy sauce.
6. Stir in the crispy pancetta and season with salt to taste.
7. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Roasted Butternut Squash Cavatelli with Sage Brown Butter
Roasted Butternut Squash Cavatelli with Sage Brown Butter: A Fall-Inspired Pasta Dish
This recipe combines the warmth of roasted butternut squash with the earthy flavor of sage, all wrapped up in a rich brown butter sauce. Perfect for a cozy fall evening.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 12 oz cavatelli pasta
– 2 tablespoons olive oil
– Salt and pepper to taste
– 4 tablespoons unsalted butter
– 2 tablespoons chopped fresh sage leaves
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roast the butternut squash: Peel, seed, and dice the squash into 1-inch pieces. Toss with olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes, or until tender.
3. Cook cavatelli pasta according to package instructions.
4. Make brown butter sauce: In a small skillet, melt 2 tablespoons of butter over medium heat. Add chopped sage leaves; cook until fragrant, about 1 minute. Remove from heat and whisk in remaining 2 tablespoons of butter until smooth.
5. Combine roasted squash, cooked pasta, and brown butter sauce. Toss to combine. Top with Parmesan cheese if desired.
Cooking time: approximately 45-50 minutes
Cavatelli Primavera with Seasonal Vegetables and White Wine Sauce
This vibrant pasta dish celebrates the flavors of spring, combining tender cavatelli noodles with a medley of seasonal vegetables and a light, zesty white wine sauce.
Ingredients:
– 8 oz cavatelli pasta
– 1 lb mixed spring vegetables (asparagus, bell peppers, carrots, snap peas)
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1/4 cup white wine
– 1/4 cup chicken broth
– 2 tbsp butter
– Salt and pepper to taste
– Fresh parsley or basil leaves for garnish
Instructions:
1. Bring a large pot of salted water to a boil. Cook cavatelli pasta according to package instructions until al dente.
2. In a large skillet, heat olive oil over medium-high heat. Add garlic and sauté 1 minute.
3. Add mixed spring vegetables and cook until tender, about 5 minutes.
4. Add white wine and chicken broth to the skillet. Simmer until sauce has reduced slightly, about 2-3 minutes.
5. Stir in butter until melted. Season with salt and pepper to taste.
6. Combine cooked cavatelli pasta and vegetable-wine sauce mixture. Toss to combine.
7. Garnish with fresh parsley or basil leaves. Serve immediately.
Cooking Time: 20-25 minutes
Spicy Arrabbiata Cavatelli with Fresh Basil
This recipe combines the spicy kick of arrabbiata sauce with the tender, curvy cavatelli pasta and a burst of fresh basil. Perfect for a quick weeknight dinner or a weekend meal.
Ingredients:
– 8 oz cavatelli pasta
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 3 garlic cloves, minced
– 1 (28 oz) can crushed tomatoes
– 1/4 cup arrabbiata sauce (homemade or store-bought)
– 1 teaspoon red pepper flakes
– Salt and pepper to taste
– Fresh basil leaves, chopped (for garnish)
Instructions:
1. Bring a large pot of salted water to a boil. Cook the cavatelli pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat the olive oil over medium-high heat. Add the chopped onion and cook for 3-4 minutes or until translucent.
3. Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning.
4. Stir in the crushed tomatoes, arrabbiata sauce, red pepper flakes, salt, and pepper. Bring the sauce to a simmer and let it cook for 5-7 minutes or until slightly thickened.
5. Add the cooked cavatelli pasta to the skillet, tossing to combine with the sauce. If needed, add some reserved pasta water to achieve the desired consistency.
6. Garnish with chopped fresh basil leaves and serve immediately.
Cooking Time: 20-25 minutes
Cavatelli with Italian Sausage, Peppers, and Onions
Savor the rich flavors of Italy with this hearty pasta dish, featuring cavatelli, Italian sausage, bell peppers, and onions.
Ingredients:
– 1 pound cavatelli
– 1 pound sweet Italian sausage, casings removed
– 2 large bell peppers, sliced
– 1 large onion, sliced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook cavatelli according to package instructions until al dente. Reserve 1 cup pasta water before draining.
2. In a large skillet, cook sausage over medium-high heat, breaking apart with a spoon, until browned and cooked through, about 5-7 minutes.
3. Add sliced peppers and onions to the skillet; cook until tender, about 10-12 minutes.
4. Add garlic, olive oil, salt, and pepper to the skillet; stir to combine.
5. Combine cooked cavatelli with sausage-pepper mixture; toss, adding reserved pasta water as needed.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Truffle Oil Cavatelli with Wild Mushrooms and Parmesan
Elevate your pasta game with this decadent recipe that combines the earthy flavors of wild mushrooms, creamy truffle oil, and nutty Parmesan cheese.
Ingredients:
– 12 oz cavatelli pasta
– 2 cups mixed wild mushrooms (such as chanterelle, cremini, and shiitake), cleaned and sliced
– 2 tbsp truffle oil
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook the cavatelli pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat 1 tbsp of truffle oil over medium-high heat. Add the sliced mushrooms and cook for 3-4 minutes, or until they release their moisture and start to brown.
3. Add the remaining 1 tbsp of truffle oil to the skillet and stir to combine with the mushrooms.
4. Add the cooked cavatelli pasta to the skillet, tossing to coat with the mushroom mixture. If the pasta seems dry, add some reserved pasta water.
5. Season with salt and pepper to taste. Sprinkle Parmesan cheese on top and toss to combine.
6. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes
Garlic Butter Cavatelli with Clams and White Wine
A creamy, garlicky pasta dish loaded with tender clams and a hint of white wine.
Ingredients:
– 12 oz cavatelli pasta
– 2 tablespoons unsalted butter
– 3 cloves garlic, minced
– 1/4 cup white wine (dry)
– 1/2 cup freshly shucked clams, rinsed and drained
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook cavatelli according to package instructions until al dente. Reserve 1 cup pasta water before draining.
2. In a large skillet, melt butter over medium heat. Add garlic and cook for 1 minute, until fragrant.
3. Add white wine and cook until reduced by half, about 2 minutes.
4. Add clams to the skillet and cook, stirring occasionally, until they open, about 3-5 minutes.
5. Add reserved pasta water to the skillet and stir to combine.
6. Combine cooked cavatelli with clam mixture. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes
Spinach and Ricotta Stuffed Cavatelli Bake
This creamy, cheesy casserole is a twist on traditional stuffed pasta, featuring tender cavatelli filled with a spinach and ricotta mixture. Perfect for a cozy weeknight dinner or special occasion.
Ingredients:
– 1 package of cavatelli (about 12 oz)
– 2 cups fresh spinach leaves
– 8 oz ricotta cheese
– 1 cup shredded mozzarella
– 1/4 cup grated Parmesan
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook cavatelli according to package instructions until al dente. Drain and set aside.
3. In a mixing bowl, combine spinach leaves, ricotta cheese, mozzarella, Parmesan, salt, and pepper. Mix well.
4. Stuff each cooked cavatelli with the spinach-ricotta mixture, placing them in a single layer in a baking dish.
5. Drizzle olive oil over the stuffed pasta, then cover with aluminum foil and bake for 20 minutes.
6. Remove foil and continue baking for an additional 10-15 minutes, or until golden brown.
Cooking Time: 30-35 minutes
Tomato Basil Cavatelli with Fresh Mozzarella
This classic Italian-inspired recipe combines the flavors of fresh tomatoes, fragrant basil, and creamy mozzarella to create a light and satisfying pasta dish perfect for warm weather.
Ingredients:
– 8 oz cavatelli pasta
– 2 cups cherry tomatoes, halved
– 1/4 cup fresh basil leaves, chopped
– 2 cloves garlic, minced
– 2 tbsp olive oil
– Salt and pepper to taste
– 8 oz fresh mozzarella cheese, sliced
Instructions:
1. Bring a large pot of salted water to a boil. Cook the cavatelli pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat olive oil over medium heat. Add garlic and cook for 1 minute.
3. Add cherry tomatoes and cook for 3-4 minutes or until they release their juices and start to soften.
4. Stir in chopped basil leaves and season with salt and pepper to taste.
5. Combine cooked pasta, tomato mixture, and reserved pasta water (if needed). Toss everything together gently.
6. Top the pasta with sliced fresh mozzarella cheese and serve immediately.
Cooking Time: 15-20 minutes
Cavatelli with Roasted Eggplant and Ricotta Salata
Savor the flavors of Italy with this simple yet satisfying recipe, combining tender cavatelli pasta, smoky roasted eggplant, and creamy ricotta salata.
Ingredients:
– 8 oz cavatelli pasta
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 2 tbsp olive oil
– Salt, to taste
– 1 cup ricotta salata cheese
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss eggplant slices with olive oil and salt. Spread on a baking sheet and roast for 20-25 minutes, or until tender and lightly browned.
3. Cook cavatelli pasta according to package instructions. Drain and set aside.
4. Crumbling ricotta salata cheese into small pieces, toss with cooked cavatelli and roasted eggplant.
5. Season with salt to taste. Garnish with chopped parsley, if desired.
Cooking Time: 30-35 minutes
Lobster Cavatelli in a Light Cream Sauce
Elevate your pasta game with this decadent yet elegant dish featuring succulent lobster meat and tender cavatelli tossed in a rich light cream sauce.
Ingredients:
– 1 pound cavatelli pasta
– 1/2 cup (1 stick) unsalted butter, softened
– 1/2 cup fresh lobster meat, diced
– 1/4 cup all-purpose flour
– 1 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook cavatelli pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a medium saucepan, melt butter over medium heat. Add flour and whisk to combine; cook for 1 minute.
3. Gradually pour in heavy cream, whisking continuously to prevent lumps. Bring mixture to a simmer and cook until slightly thickened, about 5 minutes.
4. Stir in diced lobster meat and season with salt and pepper. Combine cooked pasta and light cream sauce, adding reserved pasta water if needed.
5. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes
Cavatelli with Pancetta, Peas, and Lemon Zest
This recipe combines the classic Italian combination of cavatelli pasta, crispy pancetta, and sweet peas with a burst of citrus flavor from lemon zest. A perfect blend of textures and flavors that will leave you wanting more.
Ingredients:
– 1 pound cavatelli pasta
– 6 slices pancetta, diced
– 2 cups fresh or frozen peas
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 2 teaspoons lemon zest
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook cavatelli pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, cook pancetta over medium heat until crispy. Remove from heat and set aside.
3. In the same skillet, add olive oil, garlic, and peas. Cook for 2-3 minutes or until peas are tender. Add lemon zest and stir to combine.
4. Add cooked cavatelli pasta to the skillet, tossing with pea mixture. If needed, add reserved pasta water to achieve desired consistency.
5. Season with salt and pepper to taste. Serve hot, topped with crispy pancetta and grated Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Four Cheese Cavatelli with Toasted Breadcrumbs
This rich and satisfying pasta dish combines the comforting flavors of Italy with a crunchy twist. Four distinct cheeses, perfectly balanced, mingle with toasted breadcrumbs for a delightful textural contrast.
Ingredients:
– 8 oz cavatelli pasta
– 2 tbsp olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup grated Parmesan cheese
– 1/2 cup crumbled ricotta cheese
– 1/4 cup shredded mozzarella cheese
– 1/4 cup grated cheddar cheese
– Salt and pepper, to taste
– 1/4 cup breadcrumbs
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 350°F (175°C).
2. Cook cavatelli according to package instructions until al dente. Drain and set aside.
3. In a large skillet, heat olive oil over medium-high. Add onion and garlic; cook until translucent.
4. Combine cooked pasta, Parmesan, ricotta, mozzarella, and cheddar cheese in the skillet. Toss until well combined.
5. Transfer pasta mixture to a baking dish and top with toasted breadcrumbs (see note).
6. Bake for 15-20 minutes or until golden brown. Sprinkle with chopped parsley, if desired.
Cooking Time: 25-30 minutes
Cavatelli with Spicy Calabrian Chili and Garlic Oil
This recipe combines the classic Italian pasta dish Cavatelli with the bold flavors of Spicy Calabrian Chili and rich Garlic Oil. The result is a spicy, savory, and aromatic dish that’s perfect for a quick weeknight dinner.
Ingredients:
– 8 oz Cavatelli pasta
– 1/4 cup Spicy Calabrian Chili peppers, chopped
– 3 cloves garlic, minced
– 1/2 cup Garlic Oil (see note)
– Salt and freshly ground black pepper
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook Cavatelli pasta according to package instructions until al dente. Reserve 1 cup of pasta cooking liquid before draining.
2. In a large skillet, heat the Garlic Oil over medium-low heat. Add chopped Calabrian Chili peppers and cook for 5 minutes, stirring occasionally.
3. Add minced garlic to the skillet and cook for an additional minute, until fragrant.
4. Add cooked Cavatelli pasta to the skillet, tossing to combine with chili-garlic mixture. If needed, add some reserved pasta cooking liquid to create a creamy sauce.
5. Season with salt and black pepper to taste. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Summary
Cook up a storm with these 20 mouthwatering cavatelli recipes! From classic comfort dishes to sophisticated twists, this collection has something for every occasion. Try homemade cavatelli with roasted garlic and olive oil, or spice things up with spicy sausage and broccoli rabe. Go creamy with alfredo and mushrooms, or brighten up with lemon butter and shrimp. With a range of flavors and ingredients, these recipes are sure to become new favorites. Get cooking and discover the delicious world of cavatelli!
