⏱ 25 min
Italian
Creamy Garlic Tuscan Pasta
Velvety garlic parmesan cream sauce with sun-dried tomatoes, baby spinach, and perfectly cooked penne.
What makes this Garlic Butter Broccoli Cavatelli Pasta Recipe so rewarding is how effortlessly it brings authentic trattoria-level satisfaction right into your home kitchen. Centered around or frozen cavatelli pasta, broccoli florets and garlic, thinly, this dish comes together in just 25 min, filling your home with the inviting aroma of simmered aromatics and authentic Italian comfort.
Ingredients
4 servings
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Step-by-Step Instructions
1
Boil Cavatelli & Broccoli (10 Min)
Boil cavatelli in salted water for **8 minutes**. Add broccoli florets to same pot for final **3 minutes**. Reserve 1/2 cup pasta water and drain.
2
Sauté Garlic in Olive Oil (3 Min)
Heat olive oil and butter in a large skillet. **Sauté** sliced garlic and red pepper flakes for **2 minutes** until golden and aromatic.
3
Toss Pasta & Cheese (2 Min)
**Add** cooked cavatelli, broccoli, reserved pasta water, and Pecorino Romano cheese to skillet. Toss vigorously until creamy and serve hot!
Chef Amara’s Kitchen Secrets & Pro Tips
- Slice Garlic Thin: Slicing garlic thinly creates sweet caramelized garlic chips without burning.
- Reserve Starch Water: Starchy pasta water creates a creamy sauce without needing heavy cream.
1. Build Deep Flavor from the Fond: When browning ingredients, scrape up the caramelized golden bits (fond) from the pan bottom with a splash of liquid. That concentrated brown crust is where true savory umami lives. 2. Protect Minced Garlic from Burning: Garlic cooks and turns fragrant in just 30 to 45 seconds. Add it toward the end of sautéing onions or aromatics so it perfumes the dish without acquiring a bitter edge. 3. Chef's Kitchen Secret: Slice Garlic Thin: Slicing garlic thinly creates sweet caramelized garlic chips without burning.
Chef’s Cooking Guide & FAQs
Troubleshooting & Quick Fixes
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Troubleshooting & Quick Fixes
- What if the Sauce for Garlic Butter Broccoli Cavatelli Pasta Recipe Separates or Feels Greasy?: If a dairy or emulsion sauce breaks, immediately take the pan off direct heat. Vigorously whisk in a tablespoon of hot water, broth, or cream until the velvety sheen re-emulsifies.
- How to Rescue a Dish That Tastes Overly Salty?: Dilute with additional unsalted liquid (broth, cream, or water), or splash in a small touch of acid like fresh lemon juice or vinegar to soften sharp salinity.
Storage, Freezing & Reheating Guidelines
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Storage, Freezing & Reheating Guidelines
Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently in a saucepan with a splash of water, broth, or olive oil over low heat until steaming. If freezing pasta bakes or sauces, freeze for up to 3 months and bake from frozen at 350°F.
Frequently Asked Questions
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Frequently Asked Questions
Q: Can I substitute gluten-free pasta? A: Yes, high-quality corn and brown rice pasta holds up wonderfully in this sauce. Cook 1 minute less than package directions to maintain al dente bite.
Q: Can I prepare the sauce in advance? A: Yes, Italian sauces often taste even better the next day as the herbs, garlic, and aromatics meld overnight in the refrigerator.
Home Cook Community
Kitchen Notes & Discussion
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