Description
This Creamy Basil & Calabrian Chili Cavatelli recipe is a luscious, comforting pasta dish that combines the chewiness of cavatelli with a rich, spicy, and aromatic cream sauce. Featuring the heat from Calabrian chili peppers balanced by fresh herbs like basil and oregano, and finished with parmesan cheese, this quick and easy 25-minute meal delivers bold flavors and a velvety texture you’ll crave every night.
Ingredients
Scale
Pasta
- 1 pound Cavatelli pasta
Sauce
- 2 tablespoons Unsalted butter
- 2 medium Shallots, finely chopped
- 3 cloves Garlic, finely chopped
- 1 teaspoon Kosher salt, plus more to taste
- 1 teaspoon Fennel seeds
- 2 tablespoons Tomato paste
- 1 tablespoon Calabrian chili peppers
- 1 cup Heavy cream
- 1/4 cup Fresh basil leaves, thinly sliced
- 2 tablespoons Chopped fresh oregano
- 1/2 cup Freshly grated parmesan cheese
- Freshly cracked black pepper, to taste
Instructions
- Prepare Ingredients: Bring a large pot of heavily salted water to a rolling boil. While waiting, chop shallots, garlic, basil leaves, and oregano so everything is ready for cooking.
- Cook Pasta: Add the cavatelli pasta to the boiling water and cook for 1 minute less than the package instructions for al dente texture. Reserve 1/2 cup of the starchy pasta cooking water, then drain the pasta.
- Sauté Aromatics: Heat a 12-inch stainless steel skillet over medium heat. Add the unsalted butter and let it melt, then add the chopped shallots. Cook for about 2 minutes until they soften. Add the garlic and cook for another minute until caramelized and tender, stirring frequently. Season with a pinch of kosher salt.
- Add Flavorings: Stir in the fennel seeds, tomato paste, and Calabrian chili peppers. Cook these together for 1 minute to release their flavors into the mixture.
- Create Cream Sauce: Pour in the heavy cream and add the reserved 1/2 cup of pasta water. Stir the sauce well to combine all ingredients. Bring the sauce to a gentle simmer and let it thickens slightly, about 1 minute.
- Finish Sauce with Herbs and Cheese: Add chopped fresh oregano and basil to the sauce, season with an additional pinch of salt. Add the drained cavatelli directly to the skillet and toss thoroughly to coat the pasta. Gradually stir in the freshly grated parmesan cheese until melted and the sauce clings to the pasta. Adjust thickness by increasing the heat to thicken or adding a splash more pasta water if needed.
- Serve and Garnish: Plate the creamy cavatelli and finish with a sprinkle of freshly cracked black pepper. Optionally, garnish with extra basil leaves and parmesan cheese for an elegant presentation.
Notes
- Adjust the quantity of Calabrian chili peppers according to your preferred spice level.
- Using freshly grated parmesan cheese will provide better melt and flavor compared to pre-grated varieties.
- Reserve pasta water to adjust sauce consistency perfectly.
- Serve immediately for the best texture and flavor.
- This dish pairs well with a light salad or crusty bread to balance the rich sauce.
