Excited to elevate your pasta game? Cellentani’s playful corkscrew shape is perfect for holding onto delicious sauces, making it ideal for everything from quick weeknight dinners to impressive comfort food feasts. We’ve gathered 25 must-try recipes that will transform this fun pasta into your new kitchen favorite. Get ready to discover creative, mouthwatering dishes that are sure to become regulars on your dinner table!
Spicy Sausage and Spinach Cellentani
Craving something hearty with a kick? This spicy sausage and spinach cellentani delivers bold flavor in under 30 minutes. Corkscrew pasta catches every bit of the creamy sauce perfectly.
Ingredients
– A box of cellentani pasta
– A pound of spicy Italian sausage
– A couple big handfuls of fresh spinach
– A can of diced tomatoes
– A splash of heavy cream
– A couple cloves of garlic
– A tablespoon of olive oil
– A pinch of red pepper flakes
Instructions
1. Bring a large pot of salted water to a rolling boil.
2. Add cellentani and cook for 9 minutes until al dente.
3. Meanwhile, heat olive oil in a large skillet over medium-high heat.
4. Remove sausage from casings and crumble into the hot skillet.
5. Cook sausage for 6-8 minutes until browned, breaking it up with a spatula.
6. Mince garlic cloves and add to the skillet with red pepper flakes.
7. Cook for 1 minute until fragrant, stirring constantly to prevent burning.
8. Tip: Don’t drain the sausage fat – it adds incredible flavor to the sauce.
9. Pour in diced tomatoes with their juices and bring to a simmer.
10. Stir in heavy cream and cook for 2 minutes until slightly thickened.
11. Add spinach by the handful, wilting each addition before adding more.
12. Tip: Reserve 1/2 cup pasta water before draining – it helps emulsify the sauce.
13. Drain pasta and add directly to the skillet with the sausage mixture.
14. Toss everything together, adding splashes of pasta water until the sauce coats the noodles.
15. Tip: Let the pasta sit off heat for 2 minutes to absorb the sauce fully.
16. Serve immediately while hot.
Unbelievably creamy with a satisfying spicy kick from the sausage. The cellentani’s spiral shape traps pockets of the tomato-cream sauce in every bite. Try topping with extra red pepper flakes for those who want more heat, or serve alongside garlic bread to soak up every last drop.
Creamy Mushroom and Truffle Cellentani
Zesty earthy flavors come together in this comforting pasta dish that’s perfect for a cozy dinner. Creamy mushroom and truffle cellentani combines rich, savory notes with a luxurious texture that feels indulgent yet simple to make. You’ll love how the corkscrew pasta holds every bit of the delicious sauce.
Ingredients
– 8 ounces of cellentani pasta
– a couple of tablespoons of olive oil
– a pound of sliced cremini mushrooms
– 3 minced garlic cloves
– a splash of dry white wine
– a cup of heavy cream
– a quarter cup of grated Parmesan cheese
– a tablespoon of truffle oil
– a pinch of salt and black pepper
– a handful of chopped fresh parsley
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the cellentani pasta and cook for 9–11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat olive oil in a large skillet over medium-high heat until shimmering.
4. Add sliced cremini mushrooms in a single layer and cook for 5–7 minutes without stirring to allow them to brown deeply.
5. Stir mushrooms, then add minced garlic and cook for 1 minute until fragrant.
6. Pour in dry white wine to deglaze the pan, scraping up any browned bits with a wooden spoon for extra flavor.
7. Reduce heat to medium and stir in heavy cream, simmering for 3–4 minutes until slightly thickened.
8. Drain the cooked pasta, reserving a half cup of starchy pasta water.
9. Add drained pasta to the skillet with the mushroom sauce.
10. Toss to coat, adding splashes of reserved pasta water as needed to loosen the sauce.
11. Stir in grated Parmesan cheese until melted and creamy.
12. Drizzle truffle oil over the pasta and toss gently to distribute the flavor evenly.
13. Season with salt and black pepper, then garnish with chopped fresh parsley.
14. Serve immediately while hot. Aromatic and velvety, this pasta boasts a deep umami flavor from the seared mushrooms and truffle oil. The corkscrew shape traps the creamy sauce in every bite, making it ideal for a weeknight treat. Try topping with extra Parmesan or serving alongside a crisp green salad for contrast.
Roasted Red Pepper and Basil Cellentani
Very few pasta dishes come together this quickly while delivering such vibrant flavor. Roasted red peppers and fresh basil create a sauce that’s both creamy and bright. This cellentani version captures every drop of the delicious sauce in its corkscrew spirals.
Ingredients
– 1 pound of cellentani pasta
– A couple of large roasted red peppers from a jar
– A big handful of fresh basil leaves
– 2 cloves of garlic
– A generous 1/4 cup of olive oil
– A splash of heavy cream
– A pinch of red pepper flakes
– A good sprinkle of salt
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the cellentani pasta and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, drain the roasted red peppers and pat them dry with paper towels to remove excess moisture.
4. Combine roasted red peppers, fresh basil leaves, garlic cloves, olive oil, and red pepper flakes in a blender.
5. Blend on high speed for 45-60 seconds until the mixture becomes completely smooth and creamy.
6. Pour the blended sauce into a large skillet and warm it over medium heat for 3-4 minutes, stirring constantly.
7. Stir in the heavy cream and continue heating for another minute until the sauce is warmed through.
8. Reserve 1/2 cup of pasta water before draining the cooked cellentani.
9. Add the drained pasta directly to the skillet with the sauce.
10. Toss the pasta with the sauce, adding splashes of reserved pasta water until the sauce coats every spiral evenly.
11. Season with salt and serve immediately. Deliciously creamy yet surprisingly light, this pasta features tender cellentani spirals that trap the vibrant red pepper sauce perfectly. The subtle heat from pepper flakes balances the sweet roasted peppers, while fresh basil adds a bright finish. Try topping with grilled chicken or serving alongside crusty bread to soak up every last bit of sauce.
Four Cheese and Sun-Dried Tomato Cellentani
Looking for a pasta dish that feels fancy but comes together in minutes? This four cheese cellentani delivers creamy comfort with bursts of tangy sun-dried tomato flavor. Let’s get cooking.
Ingredients
– A box of cellentani pasta
– A couple cups of heavy cream
– A good handful of grated parmesan
– A generous scoop of ricotta
– A few slices of provolone, torn up
– A jar of sun-dried tomatoes in oil, chopped
– A splash of the sun-dried tomato oil
– A couple cloves of garlic, minced
– A pinch of salt
– A crack of black pepper
– A sprinkle of fresh basil
Instructions
1. Bring a large pot of salted water to a rolling boil.
2. Add the cellentani and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat the sun-dried tomato oil in a large skillet over medium heat.
4. Add minced garlic and sauté for 1 minute until fragrant but not browned.
5. Pour in heavy cream and bring to a gentle simmer.
6. Reduce heat to low and whisk in ricotta until smooth.
7. Stir in grated parmesan until melted and sauce thickens slightly.
8. Add torn provolone and stir continuously until fully incorporated.
9. Drain cooked pasta, reserving ½ cup of pasta water.
10. Tip: Add pasta water gradually to adjust sauce consistency if needed.
11. Add drained pasta to the cheese sauce, tossing to coat completely.
12. Fold in chopped sun-dried tomatoes and season with salt and pepper.
13. Tip: Let pasta sit for 2 minutes off heat to absorb flavors before serving.
14. Garnish with fresh basil and serve immediately.
15. Tip: For extra richness, finish with a drizzle of the sun-dried tomato oil.
Velvety cheese sauce clings perfectly to cellentani’s spiral grooves, creating pockets of creamy goodness in every bite. The sun-dried tomatoes add bright acidity that cuts through the richness beautifully. Try serving it alongside grilled chicken or folding in fresh spinach during the last minute of cooking for a complete meal.
Classic Marinara Cellentani with Fresh Herbs
Perfect for busy weeknights, this classic marinara comes together quickly with pantry staples. Pasta cellentani’s spiral shape catches every bit of the herb-infused sauce beautifully.
Ingredients
– A box of cellentani pasta
– A couple of tablespoons of olive oil
– A few cloves of garlic, minced
– A 28-ounce can of crushed tomatoes
– A splash of red wine
– A handful of fresh basil leaves
– A sprinkle of fresh oregano
– A pinch of red pepper flakes
– A generous pinch of salt
Instructions
1. Bring a large pot of salted water to a rolling boil.
2. Add the cellentani pasta and cook for 9-11 minutes until al dente.
3. Meanwhile, heat olive oil in a large skillet over medium heat until shimmering.
4. Add minced garlic and cook for 1 minute until fragrant but not browned.
5. Pour in crushed tomatoes and stir to combine.
6. Add a splash of red wine to brighten the sauce’s acidity.
7. Stir in fresh basil, oregano, red pepper flakes, and salt.
8. Reduce heat to low and simmer the sauce for 15 minutes, stirring occasionally.
9. Tip: Don’t skip simmering—it develops deeper tomato flavor.
10. Drain the cooked pasta, reserving 1/2 cup of starchy pasta water.
11. Tip: The starchy water helps the sauce cling to the pasta.
12. Add drained pasta directly to the skillet with marinara sauce.
13. Toss everything together, adding splashes of reserved pasta water until the sauce coats the pasta nicely.
14. Tip: Fresh herbs should be added at the end for maximum flavor.
15. Serve immediately in warm bowls.
Nothing beats the tender pasta spirals coated in vibrant, herb-forward marinara. The cellentani’s grooves hold onto the sauce perfectly in every bite. Try topping with extra fresh basil and a drizzle of olive oil for restaurant-quality presentation at home.
Lemon Garlic Shrimp Cellentani
Every home cook needs this quick, impressive pasta in their arsenal. Lemon garlic shrimp cellentani comes together in under 30 minutes, delivering restaurant-quality flavor with minimal effort. The corkscrew pasta holds onto the bright, garlicky sauce perfectly.
Ingredients
– 8 ounces of cellentani pasta
– 1 pound of large raw shrimp, peeled and deveined
– 4 cloves of garlic, minced
– A couple of tablespoons of olive oil
– A generous splash of fresh lemon juice (about 2 tablespoons)
– A handful of chopped fresh parsley
– A pinch of red pepper flakes
– Salt and black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil.
2. Add cellentani pasta and cook for 9-11 minutes until al dente (check package directions).
3. While pasta cooks, pat shrimp completely dry with paper towels for better browning.
4. Heat olive oil in a large skillet over medium-high heat until shimmering.
5. Add shrimp in a single layer and cook for 2 minutes per side until pink and opaque.
6. Remove shrimp from skillet and set aside.
7. Reduce heat to medium and add minced garlic to the same skillet.
8. Cook garlic for 30-45 seconds until fragrant but not browned.
9. Add lemon juice to the skillet, scraping up any browned bits from the bottom.
10. Drain cooked pasta, reserving ½ cup of pasta water.
11. Add drained pasta to the skillet with the garlic-lemon sauce.
12. Toss pasta with sauce, adding reserved pasta water 2 tablespoons at a time until sauce coats pasta.
13. Return cooked shrimp to the skillet.
14. Stir in chopped parsley, red pepper flakes, salt, and black pepper.
15. Toss everything together until well combined and heated through.
Fresh from the skillet, this dish offers tender shrimp with a satisfying snap against the springy pasta curls. The garlic-infused oil and bright lemon create a light yet impactful sauce that clings to every spiral. For a complete meal, serve alongside roasted asparagus or a simple arugula salad to balance the rich flavors.
Pesto Chicken and Broccoli Cellentani
Dinner just got easier with this one-pan pesto chicken and broccoli cellentani. Perfect for busy weeknights when you want something satisfying without the fuss. The corkscrew pasta catches every bit of that vibrant basil sauce.
Ingredients
- a couple of boneless, skinless chicken breasts
- about 8 ounces of cellentani pasta
- a good glug of olive oil
- a big handful of broccoli florets
- a generous 1/2 cup of basil pesto
- a splash of chicken broth
- a sprinkle of grated Parmesan cheese
- a pinch of salt and black pepper
Instructions
- Bring a large pot of salted water to a rolling boil over high heat.
- Add the cellentani pasta and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
- Drain the pasta, reserving 1/4 cup of the starchy pasta water for later use.
- While pasta cooks, pat the chicken breasts dry with paper towels and season both sides with salt and black pepper.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
- Add chicken breasts and cook for 6-7 minutes per side until internal temperature reaches 165°F.
- Transfer chicken to a cutting board and let rest for 5 minutes before slicing—this keeps the juices locked in.
- In the same skillet, add broccoli florets and cook for 4-5 minutes until bright green and slightly tender.
- Add the reserved pasta water and chicken broth to the skillet, scraping up any browned bits from the bottom.
- Return the drained pasta to the skillet along with the pesto, stirring until everything is well coated and heated through.
- Add the sliced chicken back to the skillet and toss gently to combine.
- Finish with a generous sprinkle of Parmesan cheese right before serving for maximum flavor impact.
Use those corkscrew noodles to your advantage—they trap the pesto in every twist. The chicken stays juicy against the tender-crisp broccoli, creating a satisfying texture contrast. For a fresh twist, serve it chilled the next day as a pasta salad with extra lemon squeezed over top.
Mediterranean Veggie Cellentani Delight
Mediterranean flavors shine in this vibrant pasta dish that comes together in under 30 minutes. Make this cellentani recipe when you want something satisfying yet fresh-tasting. Mellow roasted vegetables pair perfectly with the corkscrew pasta shape that catches every bit of dressing.
Ingredients
– 8 ounces of cellentani pasta
– 2 medium zucchini, sliced into half-moons
– 1 red bell pepper, chopped
– 1 yellow onion, thinly sliced
– 3 cloves of garlic, minced
– A generous glug of olive oil (about 3 tablespoons)
– A couple of handfuls of cherry tomatoes, halved
– A big handful of fresh spinach
– A sprinkle of feta cheese crumbles (about ½ cup)
– A squeeze of lemon juice (about 1 tablespoon)
– A pinch of dried oregano
– Salt and black pepper to season
Instructions
1. Preheat your oven to 425°F.
2. Bring a large pot of salted water to a rolling boil.
3. Toss zucchini, bell pepper, and onion with 2 tablespoons olive oil on a baking sheet.
4. Roast vegetables for 15 minutes until edges are lightly browned and tender.
5. Add cellentani to boiling water and cook for 9 minutes until al dente.
6. Reserve ½ cup pasta water before draining the pasta.
7. Heat remaining olive oil in a large skillet over medium heat.
8. Sauté garlic for 1 minute until fragrant but not browned.
9. Add cherry tomatoes and cook for 3 minutes until they start to soften.
10. Stir in roasted vegetables and spinach until spinach wilts, about 2 minutes.
11. Add drained pasta to the skillet with reserved pasta water.
12. Toss everything together for 2 minutes until sauce clings to pasta.
13. Remove from heat and stir in feta cheese, lemon juice, and oregano.
14. Season with salt and pepper, then serve immediately.
Using fresh lemon juice right at the end keeps the flavors bright and vibrant. The cellentani’s spiral shape holds onto the roasted vegetable pieces and creamy feta beautifully. Try serving it warm or at room temperature for a perfect picnic pasta salad.
Bacon and Parmesan Carbonara Cellentani
Just when you thought carbonara couldn’t get better, we’re adding bacon and parmesan to cellentani pasta. This twist keeps the creamy sauce but adds extra crunch and flavor. Perfect for when you want comfort food that feels special.
Ingredients
– 8 ounces of cellentani pasta
– 4 slices of thick-cut bacon, chopped
– 2 large eggs
– ½ cup of grated parmesan cheese
– A splash of heavy cream
– A couple of minced garlic cloves
– A pinch of black pepper
– A sprinkle of salt
Instructions
1. Bring a large pot of salted water to a rolling boil.
2. Add cellentani pasta and cook for 10-12 minutes until al dente, stirring occasionally.
3. While pasta cooks, chop bacon into ½-inch pieces.
4. Cook bacon in a large skillet over medium heat for 6-8 minutes until crispy.
5. Remove bacon with a slotted spoon, leaving 2 tablespoons of bacon fat in the skillet.
6. Mince garlic cloves while bacon cooks.
7. Sauté minced garlic in the bacon fat for 1 minute until fragrant.
8. Whisk eggs, grated parmesan, and heavy cream in a medium bowl until smooth.
9. Drain cooked pasta, reserving ½ cup of pasta water.
10. Immediately add hot pasta to the skillet with garlic and bacon fat.
11. Remove skillet from heat and let cool for 1 minute.
12. Pour egg mixture over pasta, tossing constantly with tongs.
13. Add 2-3 tablespoons of reserved pasta water to create a creamy sauce.
14. Stir in crispy bacon pieces and black pepper.
15. Taste and add salt only if needed, since bacon and parmesan are already salty.
16. Serve immediately in warm bowls. Freshly grated parmesan melts better than pre-shredded. The residual heat from the pasta cooks the eggs safely without scrambling. Always reserve pasta water—the starch helps emulsify the sauce. For extra flavor, toast the garlic lightly before it browns.
Freshly made carbonara has the creamiest texture that clings to every spiral of cellentani. The bacon adds smoky crunch against the sharp parmesan, while the pasta’s corkscrew shape traps pockets of sauce. Try topping with extra black pepper or serving alongside garlic bread to scoop up every last bit.
Zesty Chorizo and Olive Cellentani
Vibrant and satisfying, this chorizo pasta delivers bold flavors with minimal effort. Perfect for weeknights when you want something special without the fuss. The spicy sausage and briny olives create a memorable combination that will become a regular in your rotation.
Ingredients
– 8 ounces of cellentani pasta
– 12 ounces of fresh chorizo, casings removed
– 1 medium yellow onion, diced
– 3 cloves of garlic, minced
– 1 cup of pitted kalamata olives
– 1 can (14.5 ounces) of diced tomatoes
– A splash of olive oil
– A couple of tablespoons of chopped fresh parsley
– A pinch of red pepper flakes
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add cellentani pasta and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat a splash of olive oil in a large skillet over medium-high heat.
4. Add chorizo, breaking it into small pieces with a wooden spoon as it cooks.
5. Cook chorizo for 6-8 minutes until browned and cooked through, stirring frequently.
6. Add diced onion and cook for 4-5 minutes until softened and translucent.
7. Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
8. Add diced tomatoes with their juices and bring to a simmer.
9. Stir in kalamata olives and a pinch of red pepper flakes.
10. Reduce heat to medium-low and simmer for 5-7 minutes until sauce thickens slightly.
11. Drain cooked pasta, reserving ½ cup of pasta water.
12. Add drained pasta to the skillet with the chorizo mixture.
13. Toss everything together, adding reserved pasta water a tablespoon at a time if needed to loosen the sauce.
14. Stir in chopped parsley just before serving.
Lusciously textured with the spiral pasta catching every bit of the spicy sauce, this dish balances heat from the chorizo with the salty punch of olives. Serve it straight from the skillet for a rustic family meal, or top with extra parsley for color. The leftovers taste even better the next day as the flavors continue to meld together.
Butternut Squash and Sage Cellentani
Here’s a comforting fall pasta that comes together fast. Hearty butternut squash pairs perfectly with earthy sage in this simple weeknight dish.
Ingredients
– 1 medium butternut squash, peeled and cubed
– 8 ounces cellentani pasta
– 3 tablespoons olive oil
– 4 fresh sage leaves
– 2 cloves garlic, minced
– A generous pinch of salt
– A couple cracks of black pepper
– A splash of heavy cream
– A handful of grated Parmesan cheese
Instructions
1. Preheat your oven to 400°F.
2. Toss the cubed butternut squash with 2 tablespoons of olive oil, salt, and pepper on a baking sheet.
3. Roast the squash for 25-30 minutes, until the edges are caramelized and a fork pierces it easily. (Tip: Don’t overcrowd the pan for better browning.)
4. While the squash roasts, bring a large pot of salted water to a rolling boil.
5. Cook the cellentani according to package directions until al dente, about 9-11 minutes.
6. Reserve 1/2 cup of the starchy pasta water before draining.
7. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
8. Fry the fresh sage leaves for 1 minute until crisp, then remove and set aside.
9. Add the minced garlic to the same skillet and cook for 30 seconds until fragrant. (Tip: Don’t let the garlic brown or it will turn bitter.)
10. Add the roasted squash to the skillet, mashing about half of it with the back of a spoon to create a creamy sauce.
11. Pour in the splash of heavy cream and 1/4 cup of the reserved pasta water, stirring to combine.
12. Add the drained pasta to the skillet, tossing to coat evenly. (Tip: If the sauce seems too thick, add more pasta water a tablespoon at a time.)
13. Crumble the fried sage over the pasta.
14. Stir in the handful of Parmesan cheese until melted. More than just a simple pasta, this dish delivers a velvety sauce from the mashed squash and a wonderful crispy texture from the fried sage. The sweet, nutty squash balances the savory, earthy herbs perfectly. Try topping it with toasted walnuts for an extra crunch.
Spinach and Artichoke Cellentani Bake
Unexpectedly simple yet impressively delicious, this spinach and artichoke bake transforms classic dip flavors into a hearty main dish. Cellentani pasta’s spiral shape perfectly catches every bit of the creamy sauce. You’ll have this comforting casserole ready in under an hour.
Ingredients
– A box of cellentani pasta
– A couple tablespoons of olive oil
– One chopped yellow onion
– Three minced garlic cloves
– A 10-ounce package of frozen spinach (thawed and squeezed dry)
– A 14-ounce can of artichoke hearts (drained and chopped)
– 8 ounces of cream cheese (softened)
– A cup of sour cream
– Half a cup of mayonnaise
– A cup and a half of shredded mozzarella
– Half a cup of grated Parmesan
– A splash of lemon juice
– A teaspoon of garlic powder
– A pinch of red pepper flakes
– Salt and black pepper
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish.
2. Cook the cellentani in salted boiling water for 2 minutes less than package directions indicate for al dente texture.
3. Drain the pasta thoroughly without rinsing to help the sauce cling better.
4. Heat olive oil in a large skillet over medium heat until shimmering.
5. Sauté the chopped onion for 5-7 minutes until translucent and softened.
6. Add minced garlic and cook for 1 minute until fragrant but not browned.
7. Combine cream cheese, sour cream, and mayonnaise in a large bowl, mixing until smooth.
8. Stir in the sautéed onion-garlic mixture, squeezed spinach, and chopped artichokes.
9. Fold in 1 cup of mozzarella, all the Parmesan, lemon juice, garlic powder, and red pepper flakes.
10. Season generously with salt and black pepper, tasting the mixture before adding pasta.
11. Gently fold the drained cellentani into the spinach-artichoke mixture until evenly coated.
12. Transfer the mixture to your prepared baking dish and spread into an even layer.
13. Sprinkle the remaining ½ cup of mozzarella evenly over the top.
14. Bake uncovered for 25-30 minutes until the cheese is golden and bubbles form around the edges.
15. Let the bake rest for 5-10 minutes before serving to allow the sauce to thicken slightly.
Yielding a beautifully golden crust with a creamy interior, this bake offers contrasting textures that make each bite interesting. The corkscrew pasta traps pockets of the rich, tangy sauce while the artichokes provide pleasant bites of firmness. Serve it alongside a crisp green salad or with grilled chicken for a complete meal that satisfies both comfort food cravings and dinner party expectations.
Rich Bolognese Cellentani
Savor the ultimate comfort food with this rich, meaty bolognese clinging to every curve of cellentani pasta. This hearty sauce simmers low and slow for maximum flavor development. Perfect for chilly evenings when you need something deeply satisfying.
Ingredients
– 1 lb ground beef
– 1 large onion, diced
– 2 carrots, finely chopped
– 2 celery stalks, chopped
– 3 cloves garlic, minced
– 1 cup dry red wine
– 1 (28 oz) can crushed tomatoes
– 1/2 cup whole milk
– 1 lb cellentani pasta
– A couple of tablespoons olive oil
– A splash of balsamic vinegar
– A pinch of red pepper flakes
Instructions
1. Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Add ground beef and cook for 6-8 minutes, breaking it up with a wooden spoon until browned and crumbly.
3. Tip: Don’t overcrowd the pan—cook in batches if needed for proper browning.
4. Transfer beef to a plate, leaving about 1 tablespoon drippings in the pot.
5. Add diced onion, carrots, and celery to the pot and cook for 8-10 minutes until softened and lightly browned.
6. Stir in minced garlic and cook for 1 minute until fragrant.
7. Pour in 1 cup red wine, scraping up any browned bits from the bottom of the pot.
8. Simmer the wine for 4-5 minutes until reduced by half.
9. Return the browned beef to the pot along with crushed tomatoes, 1/2 cup milk, and a pinch of red pepper flakes.
10. Bring to a simmer, then reduce heat to low and cook uncovered for 2 hours, stirring occasionally.
11. Tip: The long simmer time is crucial for developing the sauce’s deep, rich flavor.
12. Stir in a splash of balsamic vinegar during the last 15 minutes of cooking.
13. While sauce simmers, cook 1 lb cellentani in a large pot of salted boiling water according to package directions until al dente.
14. Tip: Reserve 1 cup pasta water before draining—the starchy water helps the sauce cling to the pasta.
15. Drain pasta and return it to the pot.
16. Add the finished bolognese sauce to the pasta along with 1/4 cup reserved pasta water.
17. Toss everything together over low heat for 1-2 minutes until the sauce coats every piece.
Unbelievably tender meat and perfectly cooked pasta create a textural harmony that’s pure comfort. The corkscrew shape of cellentani traps pockets of sauce in every bite. Try serving it with a generous sprinkle of Parmesan and crusty bread for soaking up every last bit.
Cajun Chicken Alfredo Cellentani
Very few pasta dishes deliver this much flavor in under 30 minutes. This Cajun Chicken Alfredo Cellentani combines spicy, creamy, and cheesy in one satisfying bowl. Perfect for busy weeknights when you want something special without the fuss.
Ingredients
– 2 boneless, skinless chicken breasts, cut into bite-sized pieces
– A good sprinkle of Cajun seasoning (about 2 tablespoons)
– 8 ounces of cellentani pasta
– A couple tablespoons of olive oil
– 3 minced garlic cloves
– A splash of heavy cream (1 cup)
– A big handful of grated Parmesan cheese (1 cup)
– A pinch of salt and black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add cellentani pasta to the boiling water and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, toss chicken pieces with Cajun seasoning until evenly coated.
4. Heat olive oil in a large skillet over medium-high heat until shimmering.
5. Add seasoned chicken to the hot skillet in a single layer, cooking for 5-7 minutes until browned and internal temperature reaches 165°F.
6. Remove chicken from skillet and set aside on a clean plate.
7. Reduce heat to medium and add minced garlic to the same skillet, cooking for 30 seconds until fragrant.
8. Pour heavy cream into the skillet, scraping up any browned bits from the bottom with a wooden spoon.
9. Simmer cream for 2-3 minutes until slightly thickened, stirring constantly.
10. Gradually whisk in Parmesan cheese until sauce is smooth and creamy.
11. Drain cooked pasta, reserving 1/4 cup of pasta water.
12. Return drained pasta to the pot and add cooked chicken and Alfredo sauce.
13. Toss everything together, adding reserved pasta water 1 tablespoon at a time if sauce is too thick.
14. Season with salt and black pepper to finish.
Absolutely incredible how the spiral cellentani catches every bit of that creamy, spicy sauce. The Cajun seasoning gives the tender chicken a nice kick that balances beautifully with the rich Parmesan cream. Try topping with extra Parmesan and chopped parsley for a restaurant-worthy presentation.
Caprese Cellentani with Buffalo Mozzarella
Keeping things simple with this twist on Italian classic. Caprese Cellentani combines springy pasta with fresh buffalo mozzarella and sweet tomatoes. Kicking off dinner has never been easier.
Ingredients
– A box of cellentani pasta
– A couple of balls of fresh buffalo mozzarella
– A pint of cherry tomatoes
– A big handful of fresh basil leaves
– A generous glug of extra virgin olive oil
– A splash of balsamic glaze
– A pinch of flaky sea salt
– A few cracks of black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the cellentani pasta and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, halve the cherry tomatoes and tear the buffalo mozzarella into bite-sized pieces.
4. Roughly chop the fresh basil leaves, reserving a few whole leaves for garnish.
5. Drain the cooked pasta thoroughly in a colander, but do not rinse to preserve the starchy coating that helps sauce cling.
6. Immediately transfer the hot pasta to a large mixing bowl.
7. Drizzle the extra virgin olive oil over the pasta and toss to coat evenly.
8. Add the halved cherry tomatoes, torn mozzarella, and chopped basil to the bowl.
9. Gently fold everything together until well combined.
10. Season with flaky sea salt and several cracks of black pepper, tasting as you go since buffalo mozzarella is naturally salty.
11. Drizzle with balsamic glaze just before serving to maintain its vibrant color and prevent the salad from becoming soggy.
12. Garnish with reserved whole basil leaves.
Unbelievably creamy buffalo mozzarella melts slightly into the warm pasta, creating pockets of richness. The cellentani’s spiral shape catches every bit of tomato juice and balsamic glaze. Try serving it alongside grilled chicken or stuffing it into hollowed-out tomatoes for a portable lunch.
Conclusion
From quick weeknight dinners to impressive entertaining dishes, these 25 cellentani pasta recipes offer something delicious for every occasion. We hope you found inspiration for your next kitchen adventure! Don’t forget to share which recipes become your favorites in the comments below, and pin this article to your Pinterest boards so you can easily return to these tasty ideas.
