Cavatappi Pasta With Cream Sauce Food

CREAMY CAVATAPPI & CHEESE

Steps:

• Cook cavatappi according to package directions., Meanwhile, saute garlic in butter in a Dutch oven. Stir in flour and pepper sauce until blended; gradually add milk. Bring to a boil; cook and stir until thickened, about 2 minutes., Stir in cheeses until melted; add green onions. Drain cavatappi; stir into cheese mixture., Transfer to a greased 13x9-in. baking dish. Combine the bread crumbs, bacon and melted butter; sprinkle over top., Bake, uncovered, at 350° until bubbly, 20-25 minutes. Sprinkle with green onion and, if desired, pepper.

CAVATAPPI WITH BROCCOLI SAUCE

Steps:

• Bring a large pot of salted water to a boil. Add the broccoli and cook until very tender, 7 to 8 minutes. Remove the broccoli to a paper towel-lined plate using a slotted spoon, reserving the water in the pot. Add the pasta to the boiling water, stir and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain.
• Meanwhile, pat the broccoli dry and transfer to a bowl. Using a fork or potato masher, mash the broccoli until mostly smooth but still slightly chunky.
• Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook until starting to sizzle and the garlic is just browning, 1 to 2 minutes. Add the broccoli and combine with a rubber spatula, lightly mashing it with the oil and cooking down the broccoli a bit further, 2 to 3 minutes.
• Add the pasta and 1/2 cup of the reserved cooking water to the skillet. Stir to combine and add the cheese. Continue to fold the broccoli and pasta together until the sauce coats the pasta, adding more cooking water as needed to loosen, 2 to 3 minutes. Season with salt and pepper. Turn off the heat and stir in the lemon juice.
• Divide the pasta among bowls. Top with more cheese and drizzle with olive oil.

CAVATAPPI PASTA WITH CREAM SAUCE

Steps:

• Cook the pasta according to package directions.
• In a large skillet or saucepan, heat the butter over medium heat. Once melted, add in garlic and cook for 2 minutes, stirring often.
• Whisk in the flour and cook for 1 minute. Mix in the broth, milk, italian seasoning, cheese, salt and pepper. Mix until fully combined and bring to a simmer.
• Cook for 2 minutes, stirring often, until the cheese is fully melted and combined into the sauce.
• Add the drained pasta to the skillet with the sauce and stir to coat fully. Serve immediately and ENJOY!

CAVATAPPI WITH VODKA SAUCE

Steps:

• Cook pasta by following package directions, omitting salt and fat; drain.
• Melt butter in a medium saucepan over medium heat.
• Add in onion and garlic; cover and cook 3 minutes or until tender.
• Add in tomato sauce; simmer, partially covered, 8 minutes or until thick.
• Combine flour and water, stirring with a whisk until smooth; add flour mixture to pan; cook 1 minute.
• Add in half-and-half, milk, vodka, salt, and pepper; bring to a boil.
• Stir in cheese; decrease heat to low; cook 3 minutes or until cheese melts, stirring frequently.
• Add in pasta; toss to coat; sprinkle with basil.

CAVATAPPI WITH BASIL AND CHICKEN CREAM SAUCE

Steps:

• If putting this over pasta, start your water boiling first, and add pasta when water comes to a boil.
• Melt the butter.
• Add flour and cook to make light roux.
• Stir in milk, salt, pepper, parmigiano-reggiano, garlic powder, chicken, and basil over low-med heat.
• Cook until creamy and thick, or to the consistency you like. I find that I have to turn the heat down to low as the sauce begins to come together.