Creamy Tomato Cavatappi with Pancetta and Spinach

There’s something magical about a pasta dish where the sauce clings to every nook and cranny of the noodles. This cavatappi in a tomato cream sauce achieves just that, thanks to a classic roux technique that yields a luxuriously thick and velvety texture. The tangy tomato base is enriched with milk and Parmesan, creating a dairy-rich coating that perfectly complements the curly pasta.

Crispy pancetta adds a savory, salty crunch, while fresh spinach brings a pop of color and nutrients. A buttery panko breadcrumb topping, broiled to golden perfection, provides an irresistible contrast. This recipe is a timeless crowd-pleaser that feels both comforting and elegant.

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Ingredients

6 Cavatappi PastaView ingredient guideLike ingredientDislike ingredient

0.25 Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 PancettaView ingredient guideLike ingredientDislike ingredient

1 MilkView ingredient guideLike ingredientDislike ingredient

1 FlourView ingredient guideLike ingredientDislike ingredient

2 GarlicView ingredient guideLike ingredientDislike ingredient

0.25 ParsleyView ingredient guideLike ingredientDislike ingredient

0.5 Crushed TomatoesView ingredient guideLike ingredientDislike ingredient

2.5 SpinachView ingredient guideLike ingredientDislike ingredient

0.25 Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Preheat the broiler to high or oven to 500°F. Bring a large pot of salted water to a boil. Mince or grate the garlic and roughly chop the parsley.
2. Once the water is boiling, add the cavatappi and cook until al dente, 9-11 minutes. Drain and set aside.
3. Place 1 tablespoon butter in a small microwave-safe bowl and microwave until melted, about 30 seconds. Alternatively, melt in a small pan. Stir in the panko and half the parsley; season with salt and pepper. Set aside.
4. Heat a drizzle of oil in a large ovenproof pan over medium-high heat. Add half the pancetta (save the rest for another use) and cook, tossing, until crisp, 4-5 minutes. Use a slotted spoon to transfer pancetta to a paper towel-lined plate, leaving the fat in the pan.
5. Reduce heat to medium. Add the garlic and cook until fragrant, about 30 seconds. Sprinkle in the flour and cook, stirring constantly, until lightly browned, about 1 minute. Slowly pour in the milk while whisking vigorously. Bring to a boil and cook until thickened, 1-2 minutes. Remove from heat and stir in the Parmesan until melted.
6. Add half the crushed tomatoes and half the spinach to the pan (use the rest as you like). Stir until the spinach wilts; if needed, return the pan to medium heat. Season with salt and pepper. Stir in the cooked cavatappi, pancetta and remaining parsley. Adjust seasoning.
7. Sprinkle the panko mixture evenly over the pasta. Broil or bake until the crust is golden brown, 2-3 minutes. Divide among plates and serve immediately.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any short pasta like penne, fusilli or rigatoni works well. Adjust cooking time according to package directions.

Can I make this dish vegetarian?

Absolutely. Omit the pancetta and use vegetable broth or a splash of olive oil for flavor. You can also add mushrooms for a savory boost.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of milk or water to refresh the sauce.