cavatappi

Stubborn butternut squash often resists being peeled or even cut. Its eventual smooth sweetness is worth it, but what if you could skip the whole having-to-be-patient part? By sautéeing a big pile of grated butternut squash, you’re on the fast-track to tender squash. From there, you need only some spice, garlic and oil to turn it into a belly-warming pasta sauce that's equally at home spooned onto warm or room-temperature grains — or on its own as a kind of squash purée. But don’t think you’re making baby food: This is a sophisticated pasta, silky but still has some bite, a sneaky heat and brightness from lemony nuts on top, which may just be the dish's secret star.

Pasta Aglio Olio With Butternut Squash

roughly chopped, toasted nuts (preferably hazelnuts, almonds

lemon juice (from about half a lemon)

extra-virgin olive oil

Kosher salt and black pepper

cavatappi curly pasta

garlic cloves, thinly sliced

chile flakes

butternut squash,

Bring a large pot of heavily salted water to a boil. Meanwhile, in a small bowl, stir together the nuts, lemon juice and 1 tablespoon olive oil, seasoning to taste with salt and pepper. Set aside.

  Once the water’s boiling, add the pasta and cook until al dente according to package directions. As the pasta cooks, make the sauce: In a sauté pan or skillet large enough to hold all the pasta,  cook 3/4 cup olive oil, garlic and chile flakes over medium heat until the garlic turns blond, about 2 minutes, adjusting heat as needed to avoid burning.

 Add the squash and a pinch of salt and pepper and cook, stirring occasionally and pressing down on the mixture so it steams, until softened, about 5 minutes. Remove 1 cup of water from the pasta pot. Add 3/4 cup of the pasta water to the sauce, and let simmer until the water evaporates and a glossy sauce forms, about 2 minutes. Turn the heat to low.

When the pasta is done, drain and immediately dump it into the sauce, tossing to coat. Adjust with salt, pepper and remaining pasta water. Serve with the nuts on top.

Cheesy baked pasta makes for a weeknight dinner favorite.

Cavatappi Recipe

broccoli (1 large or 2 small heads)

cream cheese

sharp cheddar cheese,

cheese

garlic

cavatappi pasta

unsalted butter

all-purpose flour

kosher salt,

Arrange a rack in the middle of the oven and heat the oven to 400F.

Bring a large pot or Dutch oven of heavily salted water to a boil. Meanwhile, trim the stalks from 1 pound broccoli, then cut the florets into 1/2-inch pieces. Cut 2 ounces cream cheese into 1/4-inch cubes. Grate 8 ounces sharp cheddar cheese on the largest holes of a box grater (about 2 cups). Finely grate 2 ounces Parmesan cheese (about 1 cup). Mince 2 garlic cloves.

Add 1 pound dried cavatappi pasta to the boiling water and cook 2 minutes less than al dente, about 6 minutes or according to the package instructions. In the final minute of cooking, add the broccoli. It will turn bright green. Drain the pasta and broccoli. 

Melt 4 tablespoons unsalted butter in the now-empty pot over medium heat. Add the garlic and cook, stirring occasionally until fragrant, about 30 seconds. Add 1/4 cup all-purpose flour and whisk to combine. The mixture will look like wet sand. Cook, stirring constantly, until the mixture begins to dry out,1 to 2 minutes.

Slowly whisk in 4 cups whole or 2% milk and continue whisking until smooth. Bring to a boil over high heat. Reduce the heat to medium-low and simmer, stirring occasionally, until thickened enough to coat the back of a spoon, 4 to 7 minutes. 

Remove the pot from the heat. Add the cream cheese, cheddar, half of the Parmesan, and 1 teaspoon kosher salt. Stir until the cheese is melted and the sauce is smooth. Add the cavatappi and broccoli and stir to combine.

Transfer the mixture to a 9x13-inch baking dish and spread into an even layer. Sprinkle with the remaining Parmesan cheese. Bake until lightly browned on top and the sauce is bubbling, 15 to 20 minutes.

Bold, briny and tangy, this 15-minute pasta is full of personality. Olives are first slightly blistered in oil, drawing out their brininess, then crumbled feta is stirred into the pasta at the end until melty. Keep the feta chunky when breaking it apart so that the squares become soft and creamy, tasting almost baked. Castelvetrano olives are best here for their meaty texture and gentle flavor, but you can also use your preferred olive. Smash them with the flat side of a chef’s knife — or even the heel of your palm in a pinch — then use your fingers to pluck the olive flesh off the pit. Any stubborn meat clinging to the pit is fair game to be eaten then and there.

Pasta With Feta and Green Olives

Kosher salt

fusilli

olive oil

green olives,

garlic clove, grated or minced

lemon,

red-pepper flakes,

Black pepper

Bring a large pot of salted water to a boil. Add the pasta and cook at a gentle boil until al dente, about 2 minutes less than the package instructions.

Meanwhile, in a saucepan or skillet, heat the oil over medium-high until shimmering. Add the olives, cooking until they start to blister in spots, 2 to 3 minutes. Remove from the heat, then add in the garlic, lemon zest and red-pepper flakes, stirring constantly for about 30 seconds, then let sit uncovered until the pasta is finished.

Reserve 1 cup pasta water, drain the pasta, then return it to the pot over medium-low heat. Pour in the olive mixture, the lemon juice and ¾ cup pasta water, and stir well for 1 to 2 minutes until the noodles are coated in a smooth, glossy sauce, adding more water if needed. Turn off the heat, stir in the feta and let it soften and melt slightly. Finish with a grind or two of black pepper and a sprinkle of red-pepper flakes, if desired. Season to taste with salt, and serve immediately.

Smoky bacon and cabbage are a classic Eastern European combination, but tossing them with pasta and a bit of cream takes them in a heartier direction. Use a short, curvy shape, such as cavatappi or fusilli, that can catch the silky sauce in its crooks. Red cabbage is called for here, but regular green or Savoy cabbage would also work well. Top any leftovers with a fried egg and, of course, extra grated cheese.

Creamy Pasta With Bacon and Red Cabbage

cavatappi, fusilli or other short, curvy pasta

bacon,

red onion, thinly sliced

heavy cream

mixed chopped fresh herbs,

Cook the pasta in a large pot of well-salted boiling water (2 heaping tablespoons kosher salt to about 7 quarts water) according to package instructions until it's just short of al dente. Reserve 1 cup pasta water, and drain.

Meanwhile, heat the olive oil over medium heat in a 12-inch skillet, preferably with sides. Add the bacon and cook until crisp, about 5 to 6 minutes, then remove with a slotted spoon and set aside on a plate lined with paper towels.

Add the onion to the pan, toss to coat in the rendered bacon fat and cook until translucent, about 1 to 2 minutes. Add the cabbage, toss to combine and cook until the cabbage is tender but maintains its vibrant color, about 3 to 5 minutes more. Season with salt and pepper.

Turn the heat to low and add the pasta to the skillet along with the bacon, heavy cream and grated cheese tossing to coat until the pasta is glossy with sauce and it thickens slightly, about 1 to 2 minutes. If you want the pasta saucier, add in 1/4 to 1 cup pasta water and toss until the desired consistency is reached. Top with the mixed herbs and pass grated cheese at the table, if desired.

Get ready for the epitome of springtime indulgence with this decadent pasta you&#39;ll be dreaming about long after dinner&#39;s done.It all starts with a bold and complex flavor base - Homemade caramelized onion and bacon jam, cooked down to a sticky, jammy goodness that&#39;s salty, sweet, and umami all at once. This savory jam is so good, you&#39;ll want to slather it on everything from toast to burgers to ice cream - but when folded through cavatappi and offset by a burst of balsamic and tomato, you&#39;ll be in pasta heaven.The final touch? A generous shower of freshly grated Parmesan cheese and toasted pine nuts, adding a nutty crunch to every bite. It&#39;s the perfect dish to impress dinner guests and leave everyone swooning during al fresco suppers this spring. Just add a perfect sunset and a side salad and consider your feast complete!

Caramelized Onion &amp; Bacon Jam Cavatappi with Cherry Tomatoes &amp; Parmesan

boxes Three Farm Daughters Cavatappi Pasta

Applewood smoked bacon, chopped

Sweet Yellow Onions, finely sliced

tbsp Balsamic Vinegar

tsp Dry Mustard Powder

Cherry Tomatoes

garlic, crushed

½ cup Chicken or Vegetable Broth

White Wine

Parmesan Cheese, finely grated

Sea Salt & Black Pepper, to taste

Basil

Pine Nuts, toasted, to serve

In a large heavy-based skillet, cook the chopped bacon over medium heat until lightly golden and fat has rendered.

Before adding the onions to the skillet, carefully pour out any excess bacon drippings (You’ll only need to keep about 2 tbsp of rendered bacon fat, so drain off and discard any excess.)

Next, add the sliced onions to the pan with the bacon. Season with a large pinch of salt and cook, stirring frequently for 15 mins, until the onions are completely softened and turning golden brown.

Reduce heat to medium-low and add the mustard powder and balsamic vinegar. Cook gently, stirring occasionally until onions are jammy, deeply golden and caramelized, around 30-40 minutes.

Meanwhile, bring a large pot of salted water to a rolling boil. Cook the Three Farm Daughters Cavatappi until al dente, around 11 minutes. Reserve 1 cup of pasta water, then drain and set aside to keep warm while you finish the sauce.

Next, add the cherry tomatoes and garlic to the pan with the caramelized onions and bacon jam. Cook, stirring often, until the garlic is fragrant and tomatoes soften, around 5 minutes.

Pour over the white wine and simmer for 30 seconds, then add the chicken or vegetable broth. Bring the mixture to a simmer for 5-7 minutes, until the liquid has reduced and thickened slightly.

To assemble, add the cooked Cavatappi to the skillet, along with half of the grated Parmesan. Toss the pasta with the onion and bacon jam until everything is well combined, adding a few spoonfuls of reserved pasta water until a glossy and velvety sauce coats each Cavatappi twist.

Season to taste and pile into a pretty serving dish, scattering over the ribbons of fresh basil and reserved parmesan cheese. Top with toasted pine nuts for crunch, and dig in!

Top 5 cavatappi recipes from across the web

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Pasta Aglio Olio With Butternut Squ...

Cavatappi Recipe

Pasta With Feta and Green Olives

Creamy Pasta With Bacon and Red Cab...

Caramelized Onion & Bacon Jam C...

Top 5 cavatappi recipes from across the web

The most viewed cavatappi recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pasta Aglio Olio With Butternut Squ...

Cavatappi Recipe

Pasta With Feta and Green Olives

Creamy Pasta With Bacon and Red Cab...

Caramelized Onion &amp; Bacon Jam C...

The most viewed cavatappi recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Caramelized Onion & Bacon Jam C...