Cavatappi Pompilio Recipe

Name: Cavatappi Pompilio
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 ounces cavatappi pasta; 3 cups heavy whipping cream; ½ tablespoon minced garlic; 2 cups onions, julienned; 2 ½ cups sliced mushrooms; ½ cup butter; 12 ounces capicolla ham, julienned; 2 ½ tablespoons fresh basil, chopped; salt; pepper; 2 ½ cups pea pods, julienned; ¾ cup parmesan cheese, grated

Servings: persons

16 ounces cavatappi pasta
3 cups heavy whipping cream
½ tablespoon minced garlic
2 cups onions, julienned
2 ½ cups sliced mushrooms
½ cup butter
12 ounces capicolla ham, julienned
2 ½ tablespoons fresh basil, chopped
salt
pepper
2 ½ cups pea pods, julienned
¾ cup parmesan cheese, grated

1
Cook pasta according to directions.
2
Meanwhile, in large pot, heat cream and add garlic, onions, and mushrooms, Cook for three minutes while constantly stirring.
3
Mix in butter, capicolla ham and basil.
4
Continue to stir until butter melts.
5
Mix in hot pasta and season with salt and pepper.
6
Add pea pods to pasta and sauce.
7
Mix well.
8
To finish, pour in Parmesan cheese and mix well.
9
When sauce has reached a medium-thin consistency, service immediately.

1545

kcal

Calories

104

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 16 ounces cavatappi pasta, 3 cups heavy whipping cream, ½ tablespoon minced garlic, 2 cups onions, julienned, and more.

Yes, Cavatappi Pompilio falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cavatappi Pompilio

How did you like this recipe?

Frequently Asked Questions