There’s something undeniably comforting about a bowl of creamy pasta, and this Creamy Basil & Calabrian Chili Cavatelli is one of those recipes I find myself making again and again. I remember the first time I prepared it — the scent of fresh basil filling the kitchen, the silky sauce coating each little curve of the cavatelli, and that subtle kick from the Calabrian chili transforming it from simple to exceptional. It’s one of those dishes that feels both rustic and elegant, reminding me that the best meals often come from the simplest ingredients, brought together with care and balance.
What I love most about this recipe is its perfect harmony of creamy and spicy. The smooth sauce, rich with Parmesan and cream, is beautifully balanced by the brightness of basil and the mild heat of Calabrian chili paste. It’s the kind of dish that makes people stop after the first bite and ask, “What’s in this?” Yet, it’s incredibly easy to make, which is why it has become a staple in my kitchen.
You will love this recipe for many reasons. It’s quick and fuss-free, perfect for busy weeknights when you want something special without spending hours cooking. It’s versatile — you can add grilled chicken, shrimp, or roasted vegetables to make it heartier, or enjoy it just as it is for a lighter meal. It’s also affordable, using accessible ingredients that you might already have in your pantry, making it ideal for home cooks who love gourmet flavors without the gourmet price tag.
The beauty of this creamy basil and chili sauce is how adaptable it is. You can tone down the heat for a milder version or increase the Calabrian chili for a bolder, spicier finish. It’s equally delicious with other pasta shapes like orecchiette or penne if cavatelli isn’t available. Every variation still carries that satisfying balance of creaminess, freshness, and spice that makes it unforgettable.
Ingredients for Creamy Basil & Calabrian Chili Cavatelli:
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12 oz (340 g) cavatelli pasta
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1 cup heavy cream
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2 tablespoons Calabrian chili paste (adjust to taste)
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2 tablespoons olive oil
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3 cloves garlic, minced
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½ cup grated Parmesan cheese
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½ cup fresh basil leaves, finely chopped
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Salt and black pepper, to taste
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½ cup pasta cooking water (reserved)
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Optional garnish: extra basil leaves and grated Parmesan
How to Prepare This Recipe
When I prepare Creamy Basil & Calabrian Chili Cavatelli, I always start by setting up all the ingredients before turning on the stove. Having everything ready makes the cooking process smooth and enjoyable. This dish comes together quickly, so being organized helps you focus on the magic happening in the pan — the aroma of garlic sizzling, the cream thickening, and the basil releasing its fragrant oils.
Step-by-Step Instructions for Preparation
Step 1: Boil the Pasta
Begin by filling a large pot with water and bringing it to a rolling boil. Add a generous pinch of salt — it should taste like seawater. Once boiling, add the cavatelli pasta and cook according to the package directions until al dente. Stir occasionally to prevent sticking. Before draining, reserve about half a cup of the starchy pasta water, which will help thicken the sauce later. Drain the pasta and set it aside while you prepare the sauce.
Step 2: Prepare the Base of the Sauce
In a large skillet, heat two tablespoons of olive oil over medium heat. Add the minced garlic and sauté gently for 30–45 seconds, just until it becomes fragrant. Avoid browning the garlic, as that can make the sauce taste bitter. The goal is to let the garlic infuse the oil with flavor.
Step 3: Add the Calabrian Chili Paste
Once the garlic is ready, stir in the Calabrian chili paste. It will immediately release its deep red color and smoky aroma. Stir it into the oil for about 30 seconds to allow the flavors to bloom. If you prefer a milder heat, use a little less chili paste at first and taste as you go. The sauce should be vibrant but balanced, never overwhelming.
Step 4: Pour in the Cream
Reduce the heat slightly, then pour in the heavy cream. Stir well to combine it with the chili-garlic mixture. Let it gently simmer for 3–4 minutes, stirring often so the cream doesn’t scorch. You’ll see it start to thicken slightly, creating that luscious base that will soon coat the pasta beautifully.
Step 5: Add Parmesan and Basil
Add the grated Parmesan cheese slowly while stirring, allowing it to melt into the sauce. Then add the finely chopped fresh basil. The cheese will add saltiness and depth, while the basil provides freshness and color. Keep stirring until everything blends into a silky, fragrant sauce.
Step 6: Combine the Pasta and Sauce
Add the cooked cavatelli directly to the skillet. Toss it gently to ensure each piece of pasta is evenly coated in the creamy basil-chili sauce. If the sauce feels too thick, pour in a small amount of the reserved pasta water. The starch in that water helps the sauce cling perfectly to the pasta, creating a smooth, restaurant-quality finish.
Step 7: Adjust the Seasoning
Taste the dish and season with salt and black pepper as needed. You can also adjust the spice level by adding a touch more Calabrian chili paste if you like it hotter. Once the balance of creaminess, spice, and saltiness feels just right, remove it from the heat.
Step 8: Serve and Garnish
Serve the pasta immediately while it’s still warm and glossy. Garnish each plate with extra basil leaves and a sprinkle of grated Parmesan for a beautiful presentation. If you want a hint of freshness, drizzle a little olive oil on top right before serving.
Quick and Easy
This recipe is one of my go-to options when I want to serve something that tastes like it took hours to make, but actually comes together in about 25 minutes. The steps are simple, and each one builds upon the last to create layers of flavor without requiring complex techniques. The key is to use fresh ingredients and not rush the sauce — let it simmer just long enough to bring everything together.
Customizable
What makes this recipe so appealing is how easy it is to adapt. You can add grilled chicken or shrimp for extra protein, or toss in sautéed spinach, roasted cherry tomatoes, or steamed broccoli to add color and nutrients. For a lighter option, you can replace the heavy cream with half-and-half or a blend of milk and a touch of butter. The recipe also works beautifully with other pasta shapes such as penne, fusilli, or orecchiette if you don’t have cavatelli on hand.
Popular with Many People
Whenever I serve this dish — whether for a family dinner, a friendly get-together, or even a quiet evening alone — it’s always a crowd-pleaser. The combination of creamy sauce and gentle heat makes it satisfying yet sophisticated. It feels indulgent but remains approachable, which is why so many people love it. Even those who aren’t fans of spicy food often find themselves enjoying the subtle warmth from the Calabrian chili.
This Creamy Basil & Calabrian Chili Cavatelli truly captures the essence of comfort food with a refined twist. It’s easy enough for weeknights, impressive enough for special occasions, and endlessly adaptable for every taste and preference.
PrintCreamy Basil & Calabrian Chili Cavatelli: A Rich and Spicy Pasta Dish
This Creamy Basil & Calabrian Chili Cavatelli combines smooth, velvety cream with the gentle heat of Calabrian chili and the fragrant freshness of basil. Every bite delivers a perfect balance of spice, richness, and aroma. It’s a dish that feels both comforting and elevated — ideal for quick weeknight dinners or elegant weekend meals.
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 4 1x
Ingredients
- 12 oz (340 g) cavatelli pasta
- 1 cup heavy cream
- 2 tablespoons Calabrian chili paste (adjust to taste)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- ½ cup grated Parmesan cheese
- ½ cup fresh basil leaves, finely chopped
- Salt and black pepper, to taste
- ½ cup pasta cooking water (reserved)
- Optional garnish: extra basil leaves and grated Parmesan
Instructions
- Boil the Pasta: Fill a large pot with salted water and bring it to a rolling boil. Add the cavatelli pasta and cook until al dente according to package instructions. Reserve ½ cup of pasta water, then drain and set aside.
- Prepare the Sauce Base: In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté gently for about 30–45 seconds until fragrant but not browned.
- Add the Calabrian Chili Paste: Stir in the Calabrian chili paste and cook for 30 seconds to release its aroma and flavor.
- Add the Cream: Pour in the heavy cream and stir to combine. Let the mixture simmer gently for 3–4 minutes, stirring often until slightly thickened.
- Add Parmesan and Basil: Sprinkle in grated Parmesan cheese, stirring until melted and smooth. Stir in chopped basil to infuse the sauce with freshness and color.
- Combine Pasta and Sauce: Add the cooked cavatelli to the skillet and toss to coat evenly. Pour in a small amount of reserved pasta water if the sauce needs loosening.
- Season and Serve: Taste and adjust seasoning with salt and black pepper. Serve immediately, garnished with extra basil leaves and Parmesan cheese.
Notes
To make the dish lighter, use half-and-half instead of heavy cream.
You can add cooked chicken, shrimp, or turkey bacon for extra protein.
For a vegetarian version, include roasted cherry tomatoes, spinach, or mushrooms.
The sauce thickens as it cools, so add a splash of pasta water when reheating leftovers.
FAQs
1. Can I use a different type of pasta for this recipe?
Absolutely. While cavatelli’s ridged shape holds the sauce beautifully, you can use any short pasta such as penne, fusilli, orecchiette, or rigatoni. The key is to choose a pasta that can catch the creamy sauce well.
2. Is Calabrian chili paste very spicy?
Calabrian chili paste has a medium level of heat with smoky, fruity undertones. It’s not overpowering but adds depth and warmth. If you prefer a milder dish, start with one tablespoon and increase gradually.
3. Can I make this recipe ahead of time?
Yes, but it’s best enjoyed fresh. You can prepare the sauce in advance, store it in the refrigerator for up to two days, and reheat it gently before tossing it with freshly cooked pasta. Add a splash of pasta water when reheating to restore creaminess.
4. What protein works best with this dish?
Grilled chicken, shrimp, or even turkey bacon complement the creamy and spicy flavors perfectly. For a vegetarian option, roasted vegetables or sautéed mushrooms add excellent texture and taste.
5. How do I make the sauce lighter?
You can replace the heavy cream with half-and-half or a blend of milk and a little butter for a lighter yet still creamy consistency.