Cavatelli, a type of Italian pasta, is a hidden gem in the world of culinary delights. Its unique shape and texture make it a perfect canvas for a wide range of flavors and ingredients. From classic combinations to bold twists, cavatelli recipes are sure to satisfy any palate. Whether you’re a pasta aficionado or just looking for new inspiration, this article will take you on a journey through 20 mouth-watering cavatelli dishes that are sure to impress your family and friends.
**From Spaghetti Bolognese to Creamy Mushroom Sauces: What’s Next?**
In the following pages, we’ll dive into the world of cavatelli recipes, exploring everything from hearty meat sauces to light and creamy vegetarian options. With a variety of flavors, textures, and presentation styles, you’ll find inspiration for any occasion, whether it’s a family dinner or a special celebration. So grab your apron, get ready to cook, and let the culinary adventure begin!
Homemade Cavatelli with Garlic Butter Sauce
Experience the authentic taste of Italy with this homemade cavatelli recipe, served with a rich and flavorful garlic butter sauce.
Ingredients:
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1/2 cup warm water
– 1/4 cup grated Parmesan cheese
– 2 tablespoons olive oil
– 4 cloves garlic, minced
– 2 tablespoons unsalted butter, softened
– Fresh parsley, chopped (optional)
Instructions:
1. In a large mixing bowl, combine flour, salt, and baking powder.
2. Gradually add warm water to form a dough. Knead for 5-7 minutes until smooth.
3. Roll out the dough to about 1/8 inch thickness. Cut into desired shapes (e.g., squares or small circles).
4. Bring a large pot of salted water to a boil. Cook cavatelli for 2-3 minutes, or until they float to the surface.
5. In a separate skillet, melt butter over medium heat. Add garlic and cook until fragrant.
6. Serve cooked cavatelli with garlic butter sauce, topped with chopped parsley if desired.
Cooking Time: 20-25 minutes
Cavatelli Pasta with Spicy Sausage and Broccoli Rabe
This hearty pasta dish combines the flavors of spicy Italian sausage with the earthy taste of broccoli rabe, all wrapped up in a rich tomato sauce. A perfect one-pot meal for a cozy evening.
Ingredients:
– 12 oz cavatelli pasta
– 1 lb spicy Italian sausage, casings removed
– 4 cups broccoli rabe, chopped
– 2 cloves garlic, minced
– 1 can (28 oz) crushed tomatoes
– 1/4 cup chicken broth
– Salt and pepper, to taste
– Grated Parmesan cheese, for serving (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, cook sausage over medium-high heat, breaking apart with a spoon, until browned and cooked through.
3. Add broccoli rabe, garlic, crushed tomatoes, chicken broth, salt, and pepper to the skillet. Simmer for 10-12 minutes or until vegetables are tender.
4. Add cooked pasta to the skillet, tossing to combine with sausage and sauce. If needed, add reserved pasta water to achieve desired consistency.
5. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 25-30 minutes
Creamy Cavatelli with Mushrooms and Peas
This comforting pasta dish combines tender cavatelli with a rich and creamy sauce, perfectly seasoned with sautéed mushrooms and sweet peas. A quick and easy recipe that’s perfect for a weeknight dinner.
Ingredients:
– 8 oz cavatelli
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1 cup frozen peas
– 2 tbsp butter
– 2 cloves garlic, minced
– 1/2 cup heavy cream
– Salt and pepper to taste
– Grated Parmesan cheese for serving (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 sauté for 1 minute.
3. Add mushrooms and cook until tender, about 5 minutes.
4. Stir in peas and cook until thawed. Season with salt and pepper to taste.
5. In a small bowl, whisk together heavy cream and reserved pasta water. Pour into the skillet and stir to combine.
6. Add cooked cavatelli to the skillet, tossing to coat with sauce. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Classic Cavatelli and Ricotta Cheese
A comforting Italian dish that combines tender pasta, rich ricotta cheese, and a hint of nutmeg. This recipe is a staple of Southern Italy, perfect for a cozy dinner or special occasion.
Ingredients:
– 1 pound cavatelli pasta
– 2 cups whole milk ricotta cheese
– 2 tablespoons unsalted butter, softened
– 2 cloves garlic, minced
– 1/4 teaspoon nutmeg, freshly grated
– Salt and black 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.
2. In a separate saucepan, melt butter over medium heat. Add garlic and cook for 1 minute.
3. Stir in ricotta cheese until smooth. Season with nutmeg, salt, and pepper.
4. Combine cooked pasta and ricotta mixture. Toss until well coated.
5. Serve warm, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Cavatelli with Fresh Tomato Basil Sauce
This classic Italian recipe combines the rich flavors of fresh tomatoes and basil with the tender texture of cavatelli, a type of hand-rolled pasta. Perfect for a quick and satisfying weeknight dinner.
Ingredients:
– 8 oz cavatelli pasta
– 3 cups fresh tomatoes, diced
– 1/4 cup extra-virgin olive oil
– 2 cloves garlic, minced
– 1/4 cup chopped fresh basil
– Salt and pepper to taste
– Grated Parmesan cheese (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, heat olive oil over medium-high heat. Add garlic and sauté for 1-2 minutes until fragrant.
3. Add diced tomatoes and cook for 5-7 minutes until they release their juices and start to break down.
4. Stir in chopped basil and season with salt and pepper to taste.
5. Combine cooked cavatelli, tomato sauce, and reserved pasta water (if needed). Toss everything together until the pasta is well coated.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Lemon Garlic Shrimp Cavatelli
This recipe combines the sweetness of shrimp with the tanginess of lemon, the pungency of garlic, and the comforting familiarity of cavatelli pasta. Perfect for a quick and satisfying weeknight dinner.
Ingredients:
– 12 oz (340g) cavatelli pasta
– 1 lb (450g) large shrimp, peeled and deveined
– 2 cloves garlic, minced
– 2 tbsp lemon juice
– 1 tsp olive oil
– 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 large skillet, heat olive oil over medium-high. Add garlic and sauté for 1 minute.
3. Add shrimp and cook until pink and fully cooked, about 2-3 minutes per side.
4. Remove shrimp from skillet and set aside.
5. Reduce heat to low and add lemon juice to the skillet. Scrape up any browned bits from the bottom of the pan.
6. Combine cooked pasta, reserved pasta water, and lemon garlic sauce in a large bowl. Toss with cooked shrimp.
7. Season with salt and pepper to taste. Garnish with chopped parsley if desired.
Cooking Time: 15-20 minutes
Roasted Butternut Squash Cavatelli
Warm up to the comforting flavors of fall with this roasted butternut squash cavatelli recipe. The sweetness of the squash pairs perfectly with the savory goodness of homemade cavatelli.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 1 cup all-purpose flour
– 1/2 cup whole wheat flour
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup extra-virgin olive oil
– 1/4 cup grated Parmesan cheese
– 1 egg, beaten (for egg wash)
– Fresh sage leaves (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the butternut squash: Peel and cube the squash. Toss with olive oil, salt, and pepper on a baking sheet. Roast for 30 minutes or until tender.
3. Make the cavatelli dough: In a large mixing bowl, combine flours, salt, and black pepper. Gradually add in Parmesan cheese and beaten egg. Mix until a dough forms.
4. Roll out the dough and shape into small cavatelli.
5. Cook the cavatelli: Bring a large pot of boiling water to a boil. Add the cavatelli and cook for 2-3 minutes or until they float to the surface.
6. Serve with roasted squash, topped with fresh sage leaves if desired.
Cooking Time: 45 minutes
Cavatelli alla Vodka with Pancetta
This recipe is a creative twist on traditional pasta dishes, combining the rich flavors of vodka-infused tomato sauce with crispy pancetta and homemade cavatelli. The result is a bold and satisfying meal perfect for a cozy night in.
Ingredients:
– 1 pound cavatelli
– 6 oz pancetta, diced
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 3 garlic cloves, minced
– 1 can (28 oz) crushed tomatoes
– 1/4 cup vodka
– Salt and pepper to taste
– Grated Parmesan cheese, for serving
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, cook pancetta over medium heat until crispy. Remove from heat and set aside.
3. In the same skillet, add olive oil, onion, and garlic. Cook until onion is translucent.
4. Add crushed tomatoes, vodka, salt, and pepper to the skillet. Stir to combine and simmer for 10-12 minutes, stirring occasionally.
5. Combine cooked cavatelli with tomato sauce, adding reserved pasta water as needed. Top with crispy pancetta and grated Parmesan cheese.
Cooking Time: 20-25 minutes
Spinach and Ricotta Stuffed Cavatelli
This recipe combines the classic Italian pasta, cavatelli, with the creamy richness of ricotta cheese and the earthy flavor of spinach. The result is a deliciously stuffed pasta dish that’s perfect for any occasion.
Ingredients:
– 1 package cavatelli pasta
– 2 cups fresh spinach leaves
– 1 cup ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– Extra virgin olive oil
Instructions:
1. Preheat the oven to 375°F (190°C).
2. Cook cavatelli pasta according to package instructions. Drain and set aside.
3. In a mixing bowl, combine spinach leaves, ricotta cheese, Parmesan cheese, and beaten egg. Mix until well combined.
4. Stuff each cooked cavatelli with the spinach-ricotta mixture.
5. Place stuffed cavatelli on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper.
6. Bake for 15-20 minutes or until golden brown.
Cooking Time: 15-20 minutes
Cavatelli with Pesto and Cherry Tomatoes
This recipe is a classic Italian combination of tender cavatelli pasta, vibrant pesto sauce, and sweet cherry tomatoes. Perfect for a quick weeknight dinner or a casual gathering with friends.
Ingredients:
– 8 oz cavatelli pasta
– 1/2 cup freshly made pesto
– 1 pint cherry tomatoes, halved
– 2 cloves garlic, minced
– 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, heat the pesto over medium heat. Add minced garlic and cook for 1 minute.
3. Add halved cherry tomatoes to the skillet and cook for an additional 2-3 minutes, stirring occasionally.
4. Add cooked cavatelli pasta to the skillet, tossing to combine with pesto sauce and tomato mixture.
5. Season with salt and pepper to taste. If desired, sprinkle grated Parmesan cheese on top.
6. Serve immediately, garnished with additional cherry tomatoes if desired.
Cooking Time: 15-20 minutes
Slow-Cooked Beef Ragu with Cavatelli
Slow-Cooked Beef Ragu with Cavatelli: A hearty, comforting Italian-inspired dish that’s perfect for a chilly evening or special occasion. This slow-cooked ragù is made with tender beef, rich tomato sauce, and flavorful cavatelli pasta.
Ingredients:
– 1 pound beef chuck roast, cut into 2-inch pieces
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 1 cup red wine
– 1 cup beef broth
– 2 cups crushed tomatoes
– 1 teaspoon dried basil
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 12 oz cavatelli pasta
– Grated Parmesan cheese (optional)
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat. Brown the beef, then remove from pot.
2. Add onion and garlic; cook until softened. Add wine, broth, tomatoes, basil, salt, and pepper. Stir to combine.
3. Return beef to the pot, cover, and transfer to slow cooker. Cook on low for 8-10 hours or high for 4-6 hours.
4. Cook cavatelli according to package instructions. Serve with ragù spooned over pasta and topped with Parmesan cheese, if desired.
Cooking Time: 8-10 hours (low) or 4-6 hours (high)
Cavatelli with Brown Butter and Sage
This classic Italian recipe combines the comforting warmth of brown butter with the earthy sweetness of sage, perfectly complementing the pillowy texture of cavatelli pasta.
Ingredients:
– 12 oz (340g) cavatelli pasta
– 4 tablespoons unsalted butter
– 2 tablespoons fresh sage leaves, chopped
– Salt and pepper to taste
Instructions:
1. Bring a large pot of salted water to a boil. Cook the cavatelli according to package instructions until al dente, then reserve 1 cup of pasta water before draining.
2. In a medium saucepan, melt 2 tablespoons of butter over medium heat. Continue cooking, stirring occasionally, until the butter turns golden brown and emits a nutty aroma (about 5-7 minutes).
3. Remove from heat and stir in chopped sage leaves. Season with salt and pepper to taste.
4. Add the cooked cavatelli to the saucepan, tossing to combine with the brown butter and sage mixture. If needed, add some reserved pasta water to achieve a creamy consistency.
5. Serve immediately, garnished with additional sage leaves if desired.
Cooking Time: 15-20 minutes
Sun-Dried Tomato and Spinach Cavatelli
This recipe combines the rich flavors of sun-dried tomatoes, spinach, and cavatelli pasta to create a hearty and satisfying dish perfect for a weeknight dinner or special occasion.
Ingredients:
– 12 oz cavatelli pasta
– 1 cup sun-dried tomatoes, chopped
– 2 cups fresh spinach leaves
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh basil leaves for garnish (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook the cavatelli pasta according to package instructions until al dente.
2. In a large skillet, heat the olive oil over medium heat. Add the garlic and cook for 1-2 minutes until fragrant.
3. Add the chopped sun-dried tomatoes and cook for an additional 2-3 minutes until heated through.
4. Stir in the fresh spinach leaves until wilted.
5. Drain the cooked cavatelli pasta and add to the skillet with the tomato-spinach mixture. Toss to combine.
6. Season with salt, pepper, and Parmesan cheese. Serve hot, garnished with fresh basil leaves if desired.
Cooking Time: 20-25 minutes
Cavatelli Carbonara with Crispy Prosciutto
This classic Italian recipe gets a delightful twist with the addition of crispy prosciutto, elevating the creamy sauce and tender pasta to new heights. Perfect for a cozy dinner or special occasion.
Ingredients:
– 12 oz cavatelli pasta
– 4 oz pancetta or bacon, diced
– 1/2 cup grated Parmesan cheese
– 3 large eggs
– 1/2 cup whole milk
– Salt and black pepper to taste
– 6 slices prosciutto, thinly sliced
– 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, cook pancetta over medium heat until crispy. Remove from heat and set aside.
3. In a medium bowl, whisk together eggs, Parmesan cheese, and a pinch of salt and pepper.
4. Add reserved pasta water to the egg mixture and whisk until smooth.
5. Add cooked pasta to the egg mixture and toss until well coated.
6. Add crispy pancetta and toss to combine.
7. Place 2-3 slices prosciutto on top of the pasta mixture and cook in a preheated oven at 400°F (200°C) for 5-7 minutes or until crispy.
8. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Mediterranean Cavatelli with Olives and Feta
This recipe combines the rich flavors of the Mediterranean with the comforting warmth of homemade cavatelli. The result is a dish that’s perfect for a cozy night in.
Ingredients:
– 1 cup all-purpose flour
– 2 cups water
– 1/4 teaspoon salt
– 1/4 teaspoon olive oil
– 1/2 cup pitted green olives, sliced
– 1/2 cup crumbled feta cheese
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh parsley
– Salt and pepper to taste
Instructions:
1. In a large mixing bowl, combine flour, water, and salt. Knead until dough forms.
2. Roll out the dough to about 1/4 inch thickness. Cut into desired shape (e.g., squares or circles).
3. Cook cavatelli in boiling water for 3-5 minutes or until they float to the surface.
4. In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute.
5. Add sliced olives and crumbled feta cheese. Cook for an additional 2-3 minutes or until the cheese is melted.
6. Combine cooked cavatelli with the olive-feta mixture. Season with salt, pepper, and parsley.
Cooking Time: Approximately 20-25 minutes
Cavatelli with Roasted Red Pepper Sauce
A classic Italian comfort food, Cavatelli pasta is paired with a vibrant and flavorful roasted red pepper sauce for a satisfying meal.
Ingredients:
– 1 pound cavatelli pasta
– 2 large red bell peppers
– 2 cloves garlic, minced
– 1/4 cup extra-virgin olive oil
– Salt and pepper, to taste
– Grated Parmesan cheese, optional (for serving)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roast the red bell peppers for 30-40 minutes, or until charred and blistered.
3. Remove the peppers from the oven and let cool. Peel off the skin, discarding it, and chop the flesh into small pieces.
4. Cook the cavatelli pasta according to package instructions. Drain and set aside.
5. In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté for 1-2 minutes, or until fragrant.
6. Add the roasted red pepper pieces to the skillet and stir to combine with the garlic and oil. Season with salt and pepper to taste.
7. Combine the cooked cavatelli pasta with the roasted red pepper sauce and toss to coat.
8. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 45-50 minutes
Truffle Oil Cavatelli with Wild Mushrooms
Elevate your pasta game with this decadent dish featuring truffle oil and earthy wild mushrooms.
Ingredients:
– 12 oz cavatelli pasta
– 2 cups mixed wild mushrooms (such as cremini, shiitake, and oyster), sliced
– 2 cloves garlic, minced
– 1/4 cup truffle oil
– 2 tbsp olive oil
– 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 pasta water before draining.
2. In a large skillet, heat olive oil over medium-high. Add garlic and sauté for 1 minute. Add mushrooms and cook until tender, about 5 minutes.
3. Stir in truffle oil and season with salt and pepper to taste.
4. Add cooked cavatelli pasta to the skillet, tossing to combine with mushroom mixture. If needed, add reserved pasta water to achieve desired consistency.
5. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Cavatelli with Spicy Arrabbiata Sauce
This classic Italian recipe combines tender cavatelli pasta with a bold and spicy arrabbiata sauce, perfect for those who crave a little heat. This quick and easy dish is sure to become a staple in your kitchen.
Ingredients:
– 1 pound cavatelli pasta
– 2 tablespoons olive oil
– 4 garlic cloves, minced
– 1 can (28 oz) crushed tomatoes
– 1/4 cup chopped fresh basil
– 1/4 teaspoon red pepper flakes
– Salt and pepper, to taste
– Grated Parmesan cheese, for serving (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, heat olive oil over medium-high heat. Add garlic and cook for 1 minute, or until fragrant.
3. Add crushed tomatoes, basil, red pepper flakes, salt, and pepper to the skillet. Stir to combine. Reduce heat to low and simmer for 10-12 minutes, stirring occasionally.
4. Add reserved pasta water to the sauce and stir to combine. Toss cooked cavatelli with the spicy arrabbiata sauce.
5. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 20-22 minutes
Baked Cavatelli with Three Cheeses
Baked Cavatelli with Three Cheeses: A Creamy, Dreamy Twist on Classic Pasta
Get ready to elevate your pasta game with this rich and satisfying recipe that combines the pillowy texture of cavatelli with a trio of creamy cheeses. This dish is perfect for a cozy dinner party or a family gathering.
Ingredients:
– 1 pound cavatelli
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup grated mozzarella
– 1/2 cup grated Parmesan
– 1/4 cup crumbled ricotta
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
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 large skillet, heat olive oil over medium-high. Add onion and garlic; cook until translucent.
4. In a large bowl, combine cooked cavatelli, onion mixture, mozzarella, Parmesan, and ricotta. Season with salt and pepper to taste.
5. Transfer the mixture to a baking dish and top with additional mozzarella (optional).
6. Bake for 20-25 minutes or until cheese is melted and bubbly.
7. Garnish with chopped parsley, if desired.
Cooking Time: 20-25 minutes
Cavatelli Primavera with Seasonal Vegetables
This spring-inspired pasta dish combines the flavors of fresh vegetables with the comforting warmth of cavatelli and a hint of lemon. Perfect for a light and satisfying meal, this recipe showcases the best of seasonal produce.
Ingredients:
– 8 oz cavatelli
– 2 cups mixed seasonal vegetables (such as asparagus, bell peppers, zucchini, and cherry tomatoes)
– 2 cloves garlic, minced
– 1/4 cup olive oil
– 2 tbsp unsalted butter
– 2 tbsp freshly squeezed lemon juice
– 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. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat the olive oil over medium-high heat. Add the garlic and cook for 1-2 minutes or until fragrant.
3. Add the mixed vegetables and cook for 3-4 minutes or until tender. Season with salt and pepper to taste.
4. Stir in the butter and lemon juice until melted. Combine with the cooked cavatelli, adding some reserved pasta water if needed to achieve a creamy consistency.
5. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Summary
Discover a world of flavors with these 20 delicious cavatelli recipes, perfect for any occasion! From classic combinations to bold twists, this collection has something for everyone. Enjoy homemade cavatelli with garlic butter sauce, spicy sausage and broccoli rabe, or creamy mushrooms and peas. Treat yourself to decadent dishes like sun-dried tomato and spinach cavatelli, truffle oil cavatelli with wild mushrooms, and baked cavatelli with three cheeses. Whether you’re looking for a quick weeknight dinner or a special occasion meal, these recipes will inspire your next culinary adventure.
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