When it comes to pasta, there are countless shapes and sizes to choose from. But one shape that’s often overlooked yet incredibly versatile is the cavatelli. These small, shell-shaped pasta pieces are a staple in many Italian households, particularly in the southern regions where they originated. With their ridged surface and delicate texture, cavatelli are perfect for sopping up sauces or pairing with rich and creamy ingredients.
From classic pairings like tomato sauce and mozzarella to bold combinations featuring spicy sausage and broccoli rabe, we’ve rounded up 20 delicious cavatelli recipes that showcase the versatility of this beloved pasta shape. Whether you’re looking for a quick weeknight dinner or an impressive dish to serve at your next dinner party, these mouthwatering recipes are sure to inspire.
Homemade Cavatelli with Roasted Garlic and Olive Oil
Experience the rich flavors of Italy with this simple recipe for homemade cavatelli, perfectly complemented by roasted garlic and olive oil. These tender pasta pockets are a delightful twist on traditional stuffed pasta.
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup semolina flour
– 1 egg
– 1/4 teaspoon salt
– Water, as needed
– 3-4 cloves of garlic
– 1/4 cup olive oil
Instructions:
1. Preheat oven to 400°F (200°C). Cut the top off a whole head of garlic, drizzle with olive oil, and wrap in foil. Roast for 30-40 minutes or until soft.
2. In a large mixing bowl, combine all-purpose flour, semolina flour, egg, and salt. Gradually add water as needed to form a dough. Knead for 5-7 minutes.
3. Divide the dough into small pieces and roll out each piece into a thin sheet. Place a spoonful of roasted garlic in the center of each sheet.
4. Fold the pasta over the garlic, forming a pouch, and press edges together to seal. Cook cavatelli in boiling salted water for 3-5 minutes or until they float. Serve with additional olive oil and roasted garlic.
Cooking Time: 30-40 minutes (roasting garlic) + 10-15 minutes (cooking pasta)
Cavatelli Pasta with Spicy Sausage and Broccoli Rabe
This hearty pasta dish combines the rich flavors of spicy Italian sausage, tender broccoli rabe, and homemade cavatelli noodles for a satisfying meal. Perfect for a chilly evening or a quick weeknight dinner.
Ingredients:
– 12 oz (340g) cavatelli pasta
– 1 lb (450g) spicy Italian sausage, casings removed
– 2 tablespoons olive oil
– 3 cloves garlic, minced
– 4 cups broccoli rabe, chopped
– 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 up with a spoon, until browned and cooked through, about 5 minutes.
3. Add olive oil, garlic, and broccoli rabe to the skillet. Cook until broccoli is tender, about 4-5 minutes.
4. Stir in chicken broth and reserved pasta water. Simmer for 2-3 minutes.
5. Combine cooked cavatelli pasta with sausage and broccoli mixture. Season with salt and pepper to taste. Serve with Parmesan cheese, if desired.
Cooking Time: About 20-25 minutes
Creamy Cavatelli with Mushrooms and Truffle Oil
Experience the rich flavors of Italy with this decadent pasta dish, featuring tender cavatelli tossed in a creamy mushroom sauce infused with the deep, earthy notes of truffle oil.
Ingredients:
– 8 oz. cavatelli
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 tablespoons butter
– 1 onion, finely chopped
– 1 clove garlic, minced
– 1/4 cup heavy cream
– 1 tablespoon truffle oil
– Salt and pepper, to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. 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 onion and garlic; cook until softened, 3-4 minutes.
3. Add mushrooms and cook until they release their moisture and start browning, about 5 minutes.
4. Pour in heavy cream and stir to combine. Bring mixture to a simmer and cook for 2-3 minutes or until slightly thickened.
5. Stir in truffle oil and season with salt and pepper.
6. Combine cooked cavatelli and mushroom sauce. If needed, add some reserved pasta water to achieve desired consistency.
7. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Classic Cavatelli alla Sorrentina with Tomato and Mozzarella
Savor the flavors of Italy with this timeless recipe from Sorrento, featuring cavatelli pasta tossed with fresh tomatoes, mozzarella cheese, and a hint of basil. Perfect for a quick and satisfying dinner.
Ingredients:
– 12 oz (340g) cavatelli pasta
– 2 cups (400g) cherry tomatoes, halved
– 8 oz (225g) fresh mozzarella cheese, sliced
– 1/4 cup (30g) extra-virgin olive oil
– 4 sprigs of fresh basil, chopped
– Salt and pepper to taste
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 (250ml) pasta water before draining.
2. In a large skillet, heat olive oil over medium-high heat. Add cherry tomatoes and cook for 3-4 minutes or until they start to release their juices.
3. Add mozzarella slices and chopped basil to the skillet. Cook for an additional 1-2 minutes, stirring occasionally.
4. Toss cooked cavatelli pasta with tomato-mozzarella mixture, adding reserved pasta water if needed to achieve a creamy consistency. Season with salt and pepper to taste.
Cooking Time: 15-20 minutes
Cavatelli with Fresh Basil Pesto and Cherry Tomatoes
Experience the flavors of Italy with this simple yet flavorful recipe, combining tender cavatelli pasta with a vibrant basil pesto sauce and sweet cherry tomatoes.
Ingredients:
– 8 oz cavatelli pasta
– 1/2 cup fresh basil leaves
– 1/4 cup pine nuts
– 1/2 cup grated Parmesan cheese
– 2 cloves garlic, minced
– Salt and pepper to taste
– 2 cups cherry tomatoes, halved
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 blender or food processor, combine basil leaves, pine nuts, Parmesan cheese, garlic, and a pinch of salt and pepper. Blend until smooth.
3. Add the pesto sauce to the cooked pasta and toss to combine.
4. Top with halved cherry tomatoes and season with salt and pepper to taste.
Cooking Time: 20 minutes
Lemon Butter Cavatelli with Shrimp and Asparagus
This recipe combines the rich flavors of lemon butter with the sweetness of shrimp and asparagus, all wrapped up in a comforting package of cavatelli pasta. Perfect for a spring evening, this dish is sure to brighten up your plate.
Ingredients:
– 8 oz cavatelli pasta
– 2 tbsp unsalted butter
– 2 lemons, juiced (about 1/4 cup)
– 1 lb large shrimp, peeled and deveined
– 1 bunch fresh asparagus, trimmed
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook cavatelli pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, melt butter over medium-high heat. Add shrimp and cook until pink and cooked through, about 2-3 minutes per side.
3. Add asparagus to the skillet and cook until tender, about 4-5 minutes.
4. Stir in lemon juice and season with salt and pepper to taste.
5. Combine cooked pasta, shrimp mixture, and grated Parmesan cheese (if using). Serve immediately.
Cooking Time: 15-20 minutes
Slow-Cooked Cavatelli in Rich Beef Ragu
Slow-Cooked Cavatelli in Rich Beef Ragu: A Hearty Comfort Food Recipe
This slow-cooked pasta dish is a classic Italian comfort food that’s perfect for a cozy night in. The rich beef ragu and tender cavatelli pasta will transport you to the Tuscan countryside with every bite.
Ingredients:
– 1 pound cavatelli pasta
– 2 pounds ground beef
– 1 medium onion, finely chopped
– 3 cloves garlic, minced
– 1 cup red wine
– 1 cup beef broth
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Preheat your slow cooker to low heat.
2. Cook the cavatelli pasta according to package instructions, then set aside.
3. In a large skillet, cook the ground beef over medium-high heat until browned, breaking it up with a spoon as it cooks.
4. Add the chopped onion and minced garlic to the skillet and cook until the onion is translucent.
5. Stir in the red wine, beef broth, tomato paste, thyme, salt, and pepper.
6. Transfer the mixture to your slow cooker and add the cooked cavatelli pasta.
7. Cook on low for 3-4 hours or high for 1-2 hours.
Serve hot, garnished with chopped fresh parsley if desired.
Cooking Time: 3-4 hours (low) or 1-2 hours (high)
Cavatelli with Roasted Butternut Squash and Sage
This autumnal pasta dish combines the comforting warmth of roasted butternut squash with the earthy flavor of sage, all wrapped up in a rich and creamy sauce.
Ingredients:
– 12 oz cavatelli pasta
– 1 large butternut squash (about 2 lbs)
– 2 tbsp olive oil
– 3 cloves garlic, minced
– 1/4 cup heavy cream
– 1 tsp dried sage
– Salt and pepper to taste
– Grated Parmesan cheese for serving (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the butternut squash in a large baking dish with olive oil, garlic, salt, and pepper for about 45-50 minutes, or until tender.
3. Cook cavatelli pasta according to package instructions. Drain and set aside.
4. In a saucepan, combine roasted squash, heavy cream, and dried sage. Simmer over medium heat until the sauce thickens slightly.
5. Combine cooked pasta and squash sauce. Season with salt and pepper to taste.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time:
– Roasting butternut squash: 45-50 minutes
– Cooking pasta: 8-10 minutes
– Total cooking time: approximately 53-60 minutes
Garlicky Cavatelli with Spinach and Ricotta
Savor the rich flavors of Italy with this creamy, garlicky cavatelli pasta dish, loaded with wilted spinach and a generous helping of ricotta cheese.
Ingredients:
– 12 oz (340g) cavatelli pasta
– 3 cloves garlic, minced
– 2 tablespoons olive oil
– 1 cup fresh spinach leaves
– 1/2 cup ricotta cheese
– Salt and pepper to taste
– Grated Parmesan cheese for serving (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook the cavatelli pasta 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-low heat. Add the minced garlic and cook for 4-5 minutes or until fragrant.
3. Add the fresh spinach leaves to the skillet and cook until wilted.
4. Stir in the ricotta cheese and season with salt and pepper to taste.
5. Combine the cooked cavatelli pasta, reserved pasta water, and garlicky spinach mixture. Toss until well combined.
6. Serve immediately, topped with grated Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Cavatelli Carbonara with Pancetta and Peas
This classic carbonara recipe gets a fresh twist by incorporating cavatelli pasta, crispy pancetta, and sweet peas. The result is a rich and satisfying dish that’s perfect for a cozy night in.
Ingredients:
– 8 oz cavatelli pasta
– 6 slices of pancetta, diced
– 2 cups frozen peas
– 3 large eggs
– 1 cup grated Parmesan cheese
– Salt and black pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil and cook cavatelli pasta according to package instructions until al dente.
2. In a large skillet, cook pancetta over medium heat until crispy. Remove from heat and set aside.
3. Add frozen peas to the same skillet and cook until thawed and tender.
4. In a separate bowl, whisk together eggs, Parmesan cheese, salt, and pepper.
5. Combine cooked pasta, pancetta, and peas in a large serving dish. Pour egg mixture over the top and toss until well combined.
6. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes
Spicy Arrabbiata Cavatelli with Fresh Chili
Spicy Arrabbiata Cavatelli with Fresh Chili
Savor the bold flavors of Italy’s Amalfi Coast with this spicy and savory pasta dish. Perfect for those who like a little heat, this recipe combines tender cavatelli pasta with a zesty arrabbiata sauce made fresh chili peppers.
Ingredients:
– 12 oz cavatelli pasta
– 3-4 fresh chili peppers (such as Calabrian or Italian hot wax)
– 2 cloves garlic, minced
– 1/4 cup extra virgin olive oil
– 1 can (28 oz) crushed tomatoes
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil and cook the cavatelli pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a blender or food processor, combine the chili peppers, garlic, and olive oil. Blend until smooth.
3. In a medium saucepan, combine the crushed tomatoes, blended pepper mixture, salt, and reserved pasta water. Simmer over low heat for 15-20 minutes, stirring occasionally.
4. Add the cooked cavatelli pasta to the tomato sauce and toss until well coated.
5. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 25-30 minutes
Cavatelli with Clams and White Wine Sauce
Cavatelli with Clams and White Wine Sauce: A Delightful Seafood Pairing
This recipe combines the rustic charm of handmade cavatelli pasta with the brininess of fresh clams and a rich white wine sauce, creating a harmonious seafood pairing that’s perfect for a special occasion or a cozy night in.
Ingredients:
– 1 pound fresh clams, scrubbed and rinsed
– 12 oz cavatelli pasta
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1/4 cup white wine (dry)
– 1/4 cup clam juice
– 2 tablespoons butter
– 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 heat. Add garlic and cook for 1 minute.
3. Add clams, white wine, clam juice, and butter to the skillet. Cover and cook until clams open (about 5-7 minutes).
4. Add reserved pasta water to the skillet and stir to combine.
5. Combine cooked cavatelli with clam mixture. Season with salt and pepper to taste.
6. Garnish with chopped parsley, if desired.
Cooking Time: 20-25 minutes
Baked Cavatelli with Three Cheeses and Breadcrumbs
Baked Cavatelli with Three Cheeses and Breadcrumbs is a creamy, cheesy, crunchy delight that’s perfect for any occasion.
Ingredients:
– 1 pound cavatelli pasta
– 2 tablespoons olive oil
– 1 cup grated Parmesan cheese
– 1/2 cup grated mozzarella cheese
– 1/4 cup grated ricotta cheese
– 1/4 cup breadcrumbs
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook cavatelli pasta according to package instructions until al dente. Drain and set aside.
3. In a large bowl, combine Parmesan, mozzarella, and ricotta cheese.
4. Add cooked pasta to the cheese mixture and toss until well combined.
5. Transfer the pasta mixture to a baking dish and top with breadcrumbs.
6. Drizzle olive oil over the breadcrumbs and season with salt and pepper.
7. Bake for 20-25 minutes or until golden brown and bubbly.
Cooking Time: 20-25 minutes
Cavatelli Primavera with Seasonal Vegetables
Springtime brings a bounty of fresh vegetables, making this primavera dish a perfect celebration of the season. This recipe combines tender cavatelli pasta with sautéed seasonal vegetables and a hint of garlic, all wrapped up in a light and creamy sauce.
Ingredients:
– 8 oz cavatelli pasta
– 2 cups mixed spring vegetables (such as asparagus, bell peppers, zucchini, and cherry tomatoes)
– 3 cloves garlic, minced
– 1/4 cup olive oil
– 1/2 cup heavy cream
– 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 cooking 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 mixed spring vegetables to the skillet and cook for 4-5 minutes until tender.
4. Stir in heavy cream and reserved pasta cooking water. Season with salt and pepper to taste.
5. Combine cooked cavatelli pasta and vegetable mixture. Toss to combine, ensuring pasta is well coated.
6. Serve hot, garnished with chopped fresh parsley if desired.
Cooking Time: 20-25 minutes
Brown Butter Cavatelli with Walnuts and Parmesan
This recipe combines the richness of brown butter with the nutty flavor of walnuts and the salty tang of Parmesan, all wrapped up in tender cavatelli pasta. Perfect as a main course or as a side dish for your next special occasion.
Ingredients:
– 12 oz (340g) cavatelli pasta
– 4 tablespoons (60g) unsalted butter
– 1/2 cup (60g) chopped walnuts
– 1/4 cup (30g) grated Parmesan cheese
– 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, melt butter over medium heat. Continue cooking until it turns golden brown and develops a nutty aroma (about 5-7 minutes).
3. Add chopped walnuts and cook for an additional minute, stirring frequently to prevent burning.
4. Combine cooked cavatelli pasta with the brown butter mixture, adding some reserved pasta water if needed to achieve a creamy consistency.
5. Season with salt and pepper to taste. Sprinkle Parmesan cheese on top and garnish with chopped parsley, if desired.
Cooking Time: 20-25 minutes
Cavatelli with Italian Sausage and Peppers
This classic Italian-inspired dish is a comforting, flavorful twist on traditional pasta recipes. By combining tender cavatelli, savory Italian sausage, and sweet bell peppers, you’ll create a satisfying meal that’s perfect for any occasion.
Ingredients:
– 12 oz (340g) cavatelli pasta
– 1 lb (450g) Italian sausage, casings removed
– 2 large bell peppers, sliced
– 3 cloves garlic, minced
– 1 onion, diced
– 1 cup (250ml) marinara sauce
– Salt and pepper, to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Bring a large pot of salted water to boil. Cook cavatelli pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, cook Italian sausage over medium-high heat, breaking apart with a spoon, until browned and cooked through. Remove from heat.
3. Add sliced bell peppers, minced garlic, and diced onion to the same skillet. Cook over medium-low heat until tender, about 10 minutes.
4. Stir in marinara sauce and reserved pasta water. Bring to simmer.
5. Combine cooked cavatelli, sausage mixture, and some grated Parmesan cheese (if using). Toss to combine.
Cooking Time: 30-40 minutes
Pumpkin Sage Cavatelli with Toasted Hazelnuts
This autumnal pasta dish combines the warmth of roasted pumpkin and sage with the nutty crunch of toasted hazelnuts, all wrapped up in a rich and creamy sauce.
Ingredients:
– 8 oz cavatelli pasta
– 1 small pumpkin (about 2 cups), peeled and cubed
– 2 tbsp olive oil
– 1/4 cup chopped fresh sage
– 2 cloves garlic, minced
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– 1/4 cup toasted hazelnuts, chopped
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss pumpkin with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. Cook cavatelli pasta according to package instructions. Reserve 1 cup of pasta water before draining.
4. In a large skillet, combine roasted pumpkin, garlic, sage, and reserved pasta water. Simmer over medium heat for 5 minutes or until the sauce thickens slightly.
5. Stir in Parmesan cheese until melted. Season with salt and pepper to taste.
6. Add cooked cavatelli pasta to the skillet, tossing to combine.
7. Sprinkle toasted hazelnuts on top and serve.
Cooking Time: 40-45 minutes
Cavatelli with Sun-Dried Tomatoes and Goat Cheese
Cavatelli with Sun-Dried Tomatoes and Goat Cheese: A flavorful and colorful pasta dish that combines the richness of goat cheese with the sweetness of sun-dried tomatoes.
Ingredients:
– 12 oz cavatelli pasta
– 1 cup sun-dried tomatoes, chopped
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1/4 cup goat cheese, crumbled
– 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. Reserve 1 cup of pasta cooking liquid before draining.
2. In a large skillet, heat the olive oil over medium-low heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
3. Add the chopped sun-dried tomatoes to the skillet and stir to combine with the garlic and oil. Cook for an additional 2-3 minutes.
4. Combine the cooked pasta, reserved cooking liquid, and tomato mixture in a large serving bowl. Toss to combine.
5. Top the pasta with crumbled goat cheese and season with salt and pepper to taste.
6. Garnish with fresh basil leaves if desired.
Cooking Time: 20-25 minutes
Quick Cavatelli with Garlic, Olive Oil, and Chili Flakes
Quick Cavatelli with Garlic, Olive Oil, and Chili Flakes: A flavorful and aromatic pasta dish that’s ready in under 15 minutes!
Ingredients:
– 12 oz cavatelli pasta
– 3 cloves garlic, minced
– 1/4 cup olive oil
– 1/2 teaspoon chili flakes
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook the cavatelli pasta according to package instructions until al dente, about 8-10 minutes.
2. In a large skillet, heat the olive oil over medium-high heat. Add the minced garlic and cook for 1 minute, stirring constantly to prevent burning.
3. Add the chili flakes to the skillet and cook for an additional 30 seconds, stirring frequently.
4. Once the pasta is cooked, drain it in a colander and add it to the skillet with the garlic and chili oil mixture. Toss the pasta to combine, ensuring the cavatelli is well coated.
5. Season with salt and pepper to taste. If desired, top with grated Parmesan cheese.
Cooking Time: 12-15 minutes
Cavatelli with Roasted Eggplant and Ricotta Salata
This classic Italian pasta dish combines the tender texture of cavatelli with the rich flavors of roasted eggplant and creamy ricotta salata.
Ingredients:
– 12 oz cavatelli pasta
– 2 large eggplants, sliced into 1/2-inch thick rounds
– 1 cup ricotta salata cheese, crumbled
– 2 tbsp olive oil
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss eggplant slices with olive oil, salt, and pepper on a baking sheet.
3. Roast eggplant for 20-25 minutes or until tender and lightly caramelized.
4. Cook cavatelli pasta according to package instructions. Drain and set aside.
5. In a large skillet, combine roasted eggplant and crumbled ricotta salata cheese. Toss gently to combine.
6. Add cooked cavatelli pasta to the skillet and toss with eggplant and ricotta mixture until well combined.
7. Season with salt and pepper to taste.
8. Garnish with chopped parsley, if desired.
Cooking Time: 30-35 minutes
Summary
Get ready to elevate your pasta game with these 20 delicious cavatelli recipes! From classic combinations like tomato and mozzarella, to bold twists featuring spicy sausage and broccoli rabe, there’s something for every occasion. Discover creamy cavatelli with mushrooms and truffle oil, or go Mediterranean-inspired with fresh basil pesto and cherry tomatoes. Whether you’re in the mood for rich beef ragu, roasted butternut squash, or garlicky spinach, these recipes will guide you through a culinary journey of flavors and textures. So go ahead, get creative, and make your taste buds dance with these mouth-watering cavatelli dishes!