23 Delicious Campanelle Pasta Recipes for Every Occasion

Feeling adventurous in the kitchen? Campanelle pasta, with its playful bell-shaped twists, is your ticket to turning ordinary meals into extraordinary feasts. Whether you’re whipping up a quick weeknight dinner, celebrating seasonal flavors, or craving some comfort food, our roundup of 23 delicious recipes has something for every occasion. Dive in and discover how versatile and delightful campanelle can be!

Creamy Garlic Parmesan Campanelle Pasta

Just when you thought pasta couldn’t get any more indulgent, this Creamy Garlic Parmesan Campanelle Pasta comes along to prove otherwise. Its luxurious sauce and perfectly al dente noodles make it a standout dish for any occasion.

Ingredients

• 8 oz campanelle pasta (I love how the ruffled edges catch every bit of sauce)
• 3 tbsp unsalted butter (for that rich, velvety base)
• 4 garlic cloves, minced (fresh is best for a vibrant punch)
• 1 cup heavy cream (the secret to the sauce’s silkiness)
• 1 cup freshly grated Parmesan cheese (plus extra for serving)
• 1/2 tsp salt (to enhance all the flavors)
• 1/4 tsp black pepper (freshly ground, for a subtle kick)
• 2 tbsp chopped fresh parsley (for a bright, herby finish)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the campanelle pasta and cook according to package instructions until al dente, about 9 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, melt the butter in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute, being careful not to burn it.
3. Pour in the heavy cream, stirring constantly to combine with the butter and garlic. Let the mixture simmer gently for 2 minutes to thicken slightly.
4. Reduce the heat to low and gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy. Tip: Adding the cheese off the heat prevents clumping.
5. Season the sauce with salt and black pepper, adjusting to your preference.
6. Add the drained pasta to the skillet, tossing to coat evenly in the sauce. If the sauce is too thick, add the reserved pasta water a tablespoon at a time until desired consistency is reached. Tip: The starch in the pasta water helps the sauce cling to the noodles.
7. Garnish with chopped fresh parsley and serve immediately, offering extra Parmesan on the side.

Rich and comforting, this pasta dish boasts a creamy texture that’s perfectly balanced by the sharpness of Parmesan and the warmth of garlic. For an extra touch of elegance, serve it in warmed bowls with a side of crusty bread to soak up every last drop of sauce.

Spicy Sausage and Kale Campanelle Pasta

Elevating the humble pasta dish to new heights, this Spicy Sausage and Kale Campanelle Pasta combines robust flavors with a touch of elegance, perfect for a cozy dinner that feels gourmet.

Ingredients

• 1 lb campanelle pasta – its bell-shaped curves are perfect for catching the sauce.
• 1 tbsp extra virgin olive oil – my go-to for its fruity notes.
• 1 lb spicy Italian sausage, casings removed – for that kick of heat.
• 3 cloves garlic, minced – because fresh is always better.
• 1 bunch kale, stems removed and leaves chopped – I love the earthy contrast it brings.
• 1/2 cup heavy cream – for a luxurious, velvety sauce.
• 1/2 cup grated Parmesan cheese – plus extra for serving, because who can resist?
• Salt and freshly ground black pepper – to season perfectly.

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the campanelle pasta and cook according to package instructions until al dente, about 10 minutes. Tip: Reserve 1 cup of pasta water before draining.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
3. Add the minced garlic to the skillet and sauté until fragrant, about 30 seconds. Tip: Keep the garlic moving to prevent burning.
4. Stir in the chopped kale and cook until wilted, about 3 minutes. The kale should be bright green and tender.
5. Pour in the heavy cream and bring to a simmer, allowing the sauce to thicken slightly, about 2 minutes.
6. Drain the pasta and add it to the skillet, tossing to coat in the sauce. If needed, add reserved pasta water a little at a time to reach your desired consistency.
7. Remove from heat and stir in the Parmesan cheese. Season with salt and pepper to taste.

Zesty and hearty, this dish boasts a delightful contrast between the spicy sausage and the earthy kale, all enveloped in a creamy, cheesy sauce. Serve it with a sprinkle of extra Parmesan and a side of crusty bread to soak up every last bit of sauce.

Sun-Dried Tomato and Spinach Campanelle Pasta

Flavorful and vibrant, this dish combines the rustic charm of campanelle pasta with the rich, tangy depth of sun-dried tomatoes and the fresh, earthy notes of spinach, creating a symphony of flavors that’s both comforting and sophisticated.

Ingredients

• 8 oz campanelle pasta (its ruffles hold the sauce beautifully)
• 1/4 cup sun-dried tomatoes in oil, drained and chopped (I love the intense flavor they bring)
• 2 cups fresh spinach, roughly chopped (for a pop of color and nutrition)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• Salt and freshly ground black pepper (to season perfectly)
• 1/4 tsp red pepper flakes (for a subtle heat)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the campanelle pasta and cook according to package instructions until al dente, about 10-12 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant.
3. Add the chopped sun-dried tomatoes to the skillet, cooking for another 2 minutes to soften them slightly.
4. Stir in the fresh spinach, cooking just until wilted, about 1-2 minutes. Tip: Adding the spinach last preserves its vibrant color and nutrients.
5. Drain the pasta and add it to the skillet with the vegetables. Toss everything together, adding a splash of the reserved pasta water if needed to loosen the sauce.
6. Remove the skillet from heat and stir in the grated Parmesan cheese until melted and creamy. Season with salt and freshly ground black pepper to taste. Tip: The cheese melts better when added off the heat to prevent clumping.

Hearty yet elegant, this pasta dish boasts a delightful contrast of textures—from the tender pasta to the slightly chewy sun-dried tomatoes. Serve it with an extra sprinkle of Parmesan and a side of crusty bread to soak up the flavorful sauce.

Mushroom and Truffle Oil Campanelle Pasta

Fragrant and earthy, this Mushroom and Truffle Oil Campanelle Pasta is a symphony of flavors that dances elegantly on the palate, perfect for those evenings when only something decadently comforting will do.

Ingredients

• 8 oz campanelle pasta – its bell-shaped curves are perfect for cradling sauces.
• 2 tbsp extra virgin olive oil – my go-to for its fruity notes.
• 1 lb mixed mushrooms (cremini, shiitake, and oyster), sliced – for a variety of textures.
• 2 cloves garlic, minced – because fresh is always best.
• 1/4 cup heavy cream – adds a luxurious silkiness.
• 1 tbsp truffle oil – a little goes a long way to elevate the dish.
• 1/2 cup grated Parmesan cheese – plus extra for serving.
• Salt and freshly ground black pepper – to season perfectly.
• 2 tbsp fresh parsley, chopped – for a bright finish.

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the campanelle pasta and cook according to package instructions until al dente, about 10-12 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the sliced mushrooms and sauté until golden and tender, about 5-7 minutes. Tip: Don’t overcrowd the pan to ensure they brown nicely.
3. Add the minced garlic to the skillet and cook for 1 minute until fragrant, stirring constantly to prevent burning.
4. Reduce the heat to low and stir in the heavy cream, truffle oil, and half of the Parmesan cheese. Season with salt and pepper to taste.
5. Drain the pasta and add it to the skillet, tossing to coat evenly. If the sauce is too thick, add the reserved pasta water a little at a time until desired consistency is reached. Tip: The starch in the pasta water helps the sauce cling to the noodles.
6. Garnish with fresh parsley and the remaining Parmesan cheese before serving.

Creamy with a hint of earthiness from the truffle oil and mushrooms, this pasta dish is a textural delight. Serve it with a crisp white wine and a simple green salad for a meal that feels both indulgent and balanced.

Lemon Butter Shrimp Campanelle Pasta

Mouthwatering and effortlessly elegant, this Lemon Butter Shrimp Campanelle Pasta combines the zest of fresh lemons with the richness of butter, creating a dish that’s as vibrant in flavor as it is in presentation.

Ingredients

• 1 lb campanelle pasta (its bell-shaped curves catch the sauce beautifully)
• 1 lb large shrimp, peeled and deveined (I always opt for wild-caught for their sweet, clean taste)
• 4 tbsp unsalted butter (the foundation of our sauce, use the good stuff)
• 2 cloves garlic, minced (freshly minced releases the most aroma)
• 1/2 cup heavy cream (for a luxuriously smooth sauce)
• Zest and juice of 1 large lemon (the zest adds a bright pop of flavor)
• 1/4 cup fresh parsley, chopped (a sprinkle adds color and freshness)
• Salt to taste (I like to use sea salt for its clean, mineral quality)
• 1/4 tsp red pepper flakes (just enough for a subtle warmth)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the campanelle pasta and cook according to package instructions until al dente, about 10 minutes. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat a large skillet over medium heat. Add 2 tbsp of butter and let it melt until it starts to foam.
3. Add the shrimp to the skillet in a single layer. Cook for 2 minutes per side, or until they turn pink and opaque. Remove shrimp from the skillet and set aside.
4. In the same skillet, add the remaining 2 tbsp of butter and the minced garlic. Sauté for about 30 seconds, just until fragrant.
5. Pour in the heavy cream, lemon zest, and lemon juice. Stir to combine, then let the sauce simmer for 2 minutes to thicken slightly.
6. Return the cooked shrimp to the skillet, along with the drained pasta. Toss everything together, adding reserved pasta water as needed to loosen the sauce.
7. Finish by stirring in the chopped parsley and red pepper flakes. Taste and adjust seasoning with salt if necessary.

This dish boasts a perfect harmony of creamy, tangy, and slightly spicy flavors, with the campanelle pasta serving as the ideal vehicle for the luscious sauce. For an extra touch of elegance, serve with a sprinkle of additional lemon zest and a side of crusty bread to soak up every last drop.

Roasted Red Pepper and Goat Cheese Campanelle Pasta

Just imagine the harmonious blend of sweet roasted red peppers and creamy goat cheese tossed with campanelle pasta, a dish that promises to elevate your weeknight dinner to something truly special.

Ingredients

• 12 oz campanelle pasta (the ruffled edges are perfect for holding onto the sauce)
• 2 large red bell peppers (roasting them brings out their natural sweetness)
• 4 oz goat cheese, crumbled (I love the tanginess it adds)
• 3 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 2 cloves garlic, minced (fresh is always best)
• 1/2 tsp red pepper flakes (for a subtle heat)
• Salt to taste (I prefer sea salt for its clean flavor)
• Fresh basil leaves for garnish (adds a pop of color and freshness)

Instructions

1. Preheat your oven to 425°F. Place the whole red bell peppers on a baking sheet and roast for 25-30 minutes, turning occasionally, until the skins are charred and blistered.
2. While the peppers roast, bring a large pot of salted water to a boil. Add the campanelle pasta and cook according to package instructions until al dente, about 10-12 minutes. Reserve 1/2 cup of pasta water before draining.
3. Once the peppers are done, transfer them to a bowl and cover with plastic wrap. Let them steam for 10 minutes—this makes peeling the skins off a breeze.
4. Peel the skins off the peppers, remove the seeds, and slice them into thin strips.
5. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant.
6. Add the sliced roasted peppers to the skillet and cook for another 2 minutes, stirring occasionally.
7. Reduce the heat to low and add the cooked pasta to the skillet. Toss to combine, adding reserved pasta water as needed to loosen the sauce.
8. Remove the skillet from heat and stir in the crumbled goat cheese until it melts into the sauce, creating a creamy texture.
9. Season with salt to taste and garnish with fresh basil leaves before serving.

Yield a dish where the campanelle’s ridges cradle the velvety sauce, each bite offering a delightful contrast between the smoky sweetness of the peppers and the sharp creaminess of the goat cheese. Serve it with a crisp white wine to complement the flavors beautifully.

Pesto and Cherry Tomato Campanelle Pasta

Elevating the humble pasta dish to new heights, this Pesto and Cherry Tomato Campanelle Pasta combines the vibrant freshness of basil pesto with the sweet burst of cherry tomatoes, all cradled by the whimsical twists of campanelle pasta.

Ingredients

• 12 oz campanelle pasta – its fluted edges are perfect for catching every bit of sauce.
• 1/2 cup extra virgin olive oil – my go-to for its fruity depth.
• 2 cups fresh basil leaves – packed, for that unmistakable pesto vibrancy.
• 1/2 cup grated Parmesan cheese – plus extra for serving, because who can resist?
• 1/4 cup pine nuts – lightly toasted, to bring out their nutty sweetness.
• 2 garlic cloves – because pesto without garlic is like a sky without stars.
• 1 pint cherry tomatoes – halved, their juiciness adds a lovely contrast.
• Salt to taste – I prefer a flaky sea salt for its texture and minerality.

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the campanelle pasta and cook according to package instructions until al dente, about 10-12 minutes. Tip: Stir occasionally to prevent sticking.
2. While the pasta cooks, combine the basil, Parmesan, pine nuts, and garlic in a food processor. Pulse until finely chopped. Tip: Scrape down the sides as needed to ensure everything is evenly incorporated.
3. With the processor running, slowly drizzle in the olive oil until the pesto is smooth and emulsified. Season with salt to taste. Tip: For a brighter pesto, add a squeeze of lemon juice.
4. Drain the pasta, reserving 1/2 cup of the pasta water. Return the pasta to the pot.
5. Add the pesto and cherry tomatoes to the pasta, tossing gently to combine. If needed, add a splash of the reserved pasta water to loosen the sauce.
6. Serve immediately, garnished with extra Parmesan cheese. Perfect for a summer evening, the dish is a delightful play of textures—creamy pesto, al dente pasta, and juicy tomatoes—with flavors that sing of the season.

Butternut Squash and Sage Campanelle Pasta

Elegantly bridging the gap between rustic charm and gourmet sophistication, this butternut squash and sage campanelle pasta is a celebration of autumn’s bounty, where each forkful offers a harmonious blend of sweet, nutty, and earthy flavors.

Ingredients

• 1 medium butternut squash, peeled and diced into 1-inch cubes (about 3 cups) – I find the pre-cut squash from the store a real time-saver here.
• 2 tbsp extra virgin olive oil – my go-to for its fruity notes that complement the squash beautifully.
• 1 tbsp unsalted butter – because everything’s better with a little butter.
• 8 fresh sage leaves, finely chopped – their earthy aroma is irreplaceable.
• 1 shallot, minced – for a subtle, sweet sharpness.
• 2 cloves garlic, minced – because garlic is life.
• 1/2 cup heavy cream – it adds a luxurious silkiness to the sauce.
• 1/2 cup grated Parmesan cheese, plus extra for serving – the sharper, the better in my book.
• 12 oz campanelle pasta – their bell-shaped curves catch the sauce perfectly.
• Salt and freshly ground black pepper – to season at every layer.

Instructions

1. Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 25 minutes, or until tender and caramelized at the edges.
2. While the squash roasts, bring a large pot of salted water to a boil. Cook the campanelle according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
3. In a large skillet over medium heat, melt the butter with the remaining 1 tbsp olive oil. Add the shallot and garlic, sautéing until soft and fragrant, about 2 minutes.
4. Stir in the chopped sage and cook for another minute, until the sage is slightly crispy and the kitchen smells heavenly.
5. Add the roasted squash to the skillet, gently mashing about half of it to thicken the sauce. Pour in the heavy cream and 1/4 cup of the reserved pasta water, stirring to combine.
6. Fold in the cooked pasta and Parmesan cheese, adding more pasta water if needed to reach your desired sauce consistency. Season with salt and pepper to taste.
7. Serve hot, with extra Parmesan sprinkled on top for that irresistible cheesy crust.

How the campanelle cradles the creamy, sage-infused sauce, while the roasted squash adds a sweet, caramelized depth, makes each bite a delightful contrast of textures and flavors. For an extra touch of elegance, garnish with a few whole sage leaves fried in butter until crisp.

Chicken Alfredo Campanelle Pasta

Just imagine twirling your fork into a creamy, dreamy bowl of Chicken Alfredo Campanelle Pasta, where each bite is a harmonious blend of tender chicken and al dente pasta, all enveloped in a rich, velvety Alfredo sauce. This dish is a testament to the beauty of simple ingredients coming together to create something truly extraordinary.

Ingredients

• 1 lb campanelle pasta (its fluted edges are perfect for holding sauce)
• 2 boneless, skinless chicken breasts, cubed (I find organic chicken elevates the dish)
• 3 tbsp unsalted butter (European-style butter adds a luxurious richness)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 1 cup heavy cream (for that indulgent texture we all crave)
• 1 cup freshly grated Parmesan cheese (plus extra for serving)
• 1/2 tsp salt (I prefer sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground, if you please)
• 2 tbsp extra virgin olive oil (my go-to for sautéing)
• 1/4 cup fresh parsley, chopped (for a bright, herby finish)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the campanelle pasta and cook according to package instructions until al dente, about 10 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the cubed chicken, season with salt and pepper, and cook until golden brown and cooked through, about 6-8 minutes. Remove and set aside.
3. In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds. Tip: Be careful not to burn the garlic to avoid bitterness.
4. Pour in the heavy cream, bring to a simmer, and let it reduce slightly, about 3 minutes. Stir in the Parmesan cheese until the sauce is smooth and creamy. Tip: If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
5. Add the cooked pasta and chicken back to the skillet, tossing to coat everything in the Alfredo sauce. Cook for an additional 2 minutes to let the flavors meld.
6. Garnish with chopped parsley and extra Parmesan cheese before serving.

Here, the campanelle pasta’s unique shape captures the creamy Alfredo sauce beautifully, while the tender chicken adds a satisfying protein punch. Serve this dish with a crisp white wine and a side of garlic bread for a meal that feels both indulgent and comforting.

Bacon and Pea Campanelle Pasta

Unveiling a dish that marries the smoky depth of bacon with the sweet pop of peas, this Bacon and Pea Campanelle Pasta is a celebration of simple ingredients transformed into something extraordinary. Perfect for a weeknight dinner that feels anything but ordinary, it’s a testament to the magic of pasta.

Ingredients

• 8 oz campanelle pasta (its fluted edges catch the sauce beautifully)
• 6 slices thick-cut bacon, diced (I swear by the smoky flavor of applewood-smoked bacon)
• 1 cup frozen peas (no need to thaw, they cook perfectly in the sauce)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 1/2 cup heavy cream (for a luxuriously smooth sauce)
• 1/4 cup grated Parmesan cheese (plus extra for serving)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• Salt and freshly ground black pepper (to season)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the campanelle pasta and cook according to package instructions until al dente, about 10 minutes.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the diced bacon and cook until crispy, about 5 minutes. Tip: Reserve a tablespoon of bacon fat for added flavor in the sauce.
3. Add the minced garlic to the skillet and sauté for 30 seconds until fragrant, being careful not to burn it.
4. Stir in the frozen peas and cook for 2 minutes, just until they’re bright green and heated through.
5. Pour in the heavy cream and bring the mixture to a simmer. Let it cook for 2 minutes to slightly thicken.
6. Drain the pasta, reserving 1/2 cup of pasta water. Add the pasta to the skillet with the sauce.
7. Toss everything together, adding a splash of reserved pasta water if needed to loosen the sauce. Sprinkle with Parmesan cheese and season with salt and pepper to taste.
8. Serve immediately, garnished with extra Parmesan and a twist of black pepper.

Silky sauce clings to each curve of the campanelle, with crispy bacon and sweet peas offering bursts of flavor in every bite. For a touch of green, serve with a side of arugula salad dressed lightly in lemon vinaigrette.

Vegetable Primavera Campanelle Pasta

Brimming with vibrant colors and fresh flavors, this Vegetable Primavera Campanelle Pasta is a celebration of spring’s bounty, elegantly twirled around delicate campanelle for a dish that’s as pleasing to the eye as it is to the palate.

Ingredients

• 8 oz campanelle pasta (the ruffled edges are perfect for catching sauce)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 cup cherry tomatoes, halved (they burst beautifully when sautéed)
• 1 cup broccoli florets (for a crisp-tender bite)
• 1/2 cup red bell pepper, thinly sliced (adds a sweet crunch)
• 1/4 cup grated Parmesan cheese (freshly grated makes all the difference)
• 2 cloves garlic, minced (because everything’s better with garlic)
• Salt to taste (I like to use sea salt for its clean flavor)
• Fresh basil leaves for garnish (adds a pop of color and freshness)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the campanelle pasta and cook according to package instructions until al dente, about 10-12 minutes. Tip: Stir occasionally to prevent sticking.
2. While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it.
3. Add the cherry tomatoes, broccoli florets, and red bell pepper to the skillet. Sauté for 5-7 minutes, until the vegetables are just tender but still vibrant. Tip: A splash of pasta water can help steam the veggies if they’re too dry.
4. Drain the pasta, reserving 1/2 cup of the pasta water. Add the drained pasta to the skillet with the vegetables, tossing gently to combine. If needed, add a bit of the reserved pasta water to loosen the sauce.
5. Sprinkle the grated Parmesan cheese over the pasta and vegetables, tossing again until everything is evenly coated and the cheese has melted into a light sauce. Tip: For an extra creamy texture, let the pasta sit off the heat for a minute before serving.
6. Garnish with fresh basil leaves and serve immediately.

Offering a delightful contrast of textures from the al dente pasta to the crisp-tender vegetables, this dish is a symphony of flavors that’s best enjoyed al fresco with a glass of crisp white wine. The campanelle’s unique shape ensures every bite is laden with the bright, savory sauce and the freshness of the garden.

Carbonara Style Campanelle Pasta

Carbonara Style Campanelle Pasta

Creamy, indulgent, and utterly comforting, this Carbonara Style Campanelle Pasta transforms a classic into a twisty, turny delight. Perfect for those evenings when only a bowl of rich, eggy pasta will do, it’s a dish that marries simplicity with sophistication.

Ingredients

• 8 oz Campanelle pasta (its ruffles hold the sauce beautifully)
• 4 large eggs (room temperature for smoother blending)
• 1 cup freshly grated Pecorino Romano (the sharper, the better in my book)
• 4 oz pancetta, diced (for that irresistible salty crunch)
• 2 cloves garlic, minced (because garlic makes everything better)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 1/2 tsp freshly ground black pepper (freshly ground is non-negotiable)
• Salt to taste (but really, the pancetta and Pecorino bring plenty)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the Campanelle pasta and cook according to package instructions until al dente, about 9 minutes.
2. While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium heat. Add the diced pancetta and cook until crispy, about 5 minutes. Tip: Render the fat slowly for maximum flavor.
3. Add the minced garlic to the skillet with the pancetta and cook for just 30 seconds until fragrant, being careful not to burn it.
4. In a medium bowl, whisk together the eggs, grated Pecorino Romano, and black pepper until smooth. Tip: Tempering the eggs with a bit of pasta water can prevent scrambling.
5. Drain the pasta, reserving 1/2 cup of the pasta water. Immediately add the hot pasta to the skillet with the pancetta and garlic, tossing to combine.
6. Remove the skillet from the heat and quickly stir in the egg mixture, adding reserved pasta water a tablespoon at a time until the sauce reaches a creamy consistency. Tip: The residual heat will cook the eggs gently, creating a silky sauce.
7. Serve immediately, garnished with additional Pecorino Romano and black pepper if desired.

With its creamy sauce clinging to every curve of the Campanelle, each bite is a perfect balance of salty, savory, and slightly peppery. For an extra touch of elegance, serve with a crisp white wine and a simple green salad.

Smoked Salmon and Dill Campanelle Pasta

Zesty and sophisticated, this smoked salmon and dill campanelle pasta combines the richness of the sea with the freshness of garden herbs, creating a dish that’s as visually stunning as it is delicious.

Ingredients

• 8 oz campanelle pasta (its bell-shaped curves are perfect for holding onto the sauce)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1/2 cup heavy cream (for a luxuriously smooth sauce)
• 4 oz smoked salmon, thinly sliced (I prefer wild-caught for its superior flavor)
• 2 tbsp fresh dill, chopped (plus extra for garnish)
• 1/2 tsp lemon zest (adds a bright, citrusy kick)
• Salt to taste (I like to use flaky sea salt for finishing)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the campanelle pasta and cook according to package instructions until al dente, about 10-12 minutes.
2. While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium heat. Add the heavy cream and simmer gently for 2 minutes, stirring occasionally.
3. Reduce the heat to low and stir in the smoked salmon and fresh dill, cooking just until the salmon is warmed through, about 1-2 minutes.
4. Drain the pasta, reserving 1/4 cup of the pasta water. Add the pasta to the skillet with the salmon sauce, tossing to combine. If the sauce is too thick, add the reserved pasta water a little at a time until desired consistency is reached.
5. Stir in the lemon zest and season with salt to taste. Serve immediately, garnished with additional fresh dill.

Silky strands of pasta coated in a creamy sauce, punctuated by the smoky salmon and aromatic dill, make this dish a celebration of textures and flavors. For an extra touch of elegance, serve with a sprinkle of lemon zest and a side of crisp white wine.

Artichoke and Olive Campanelle Pasta

Amidst the hustle of everyday life, there’s something profoundly comforting about a bowl of pasta that’s both elegant and hearty. Artichoke and Olive Campanelle Pasta is a dish that marries the earthy tones of artichokes with the briny punch of olives, all cradled by the whimsical twists of campanelle, making every bite a delightful experience.

Ingredients

• 8 oz campanelle pasta (the ruffled edges are perfect for catching sauce)
• 1 cup marinated artichoke hearts, chopped (I love the tangy flavor they bring)
• 1/2 cup Kalamata olives, pitted and sliced (their deep flavor is irreplaceable)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 1/4 tsp red pepper flakes (just enough for a subtle kick)
• 1/4 cup grated Parmesan cheese (plus more for serving)
• Salt to taste (I prefer sea salt for its clean taste)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the campanelle pasta and cook according to package instructions until al dente, about 10-12 minutes.
2. While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, sautéing until fragrant, about 1 minute.
3. Add the chopped artichoke hearts and sliced Kalamata olives to the skillet, stirring to combine with the garlic and oil. Cook for 3-4 minutes, allowing the flavors to meld.
4. Drain the pasta, reserving 1/2 cup of the pasta water. Add the drained pasta to the skillet with the artichoke and olive mixture.
5. Toss everything together, adding a splash of the reserved pasta water if needed to loosen the sauce. Sprinkle with grated Parmesan cheese and toss again to combine.
6. Serve immediately, with extra Parmesan cheese on the side for those who love an extra cheesy bite.

Perfectly al dente campanelle pasta, coated in a light yet flavorful sauce, offers a satisfying chew with every forkful. The artichokes and olives provide a melody of textures and tastes, making this dish a standout for both weeknight dinners and special occasions. Consider garnishing with fresh basil leaves for a pop of color and freshness.

Beef Ragu Campanelle Pasta

Unveiling the rich, comforting embrace of Beef Ragu Campanelle Pasta, a dish where tender shreds of beef meld with the intricate twists of campanelle, creating a symphony of textures and flavors that’s both hearty and refined.

Ingredients

• 1.5 lbs beef chuck roast (cut into large chunks for slow cooking)
• 2 tbsp extra virgin olive oil (my go-to for its fruity depth)
• 1 large onion (diced, for a sweet foundation)
• 2 carrots (peeled and diced, for a hint of earthiness)
• 2 celery stalks (diced, to add a subtle crunch)
• 3 garlic cloves (minced, because garlic is life)
• 1 cup dry red wine (choose one you’d drink, it makes all the difference)
• 28 oz canned crushed tomatoes (I swear by San Marzano for their sweetness)
• 1 tsp salt (to season layers of flavor)
• 1/2 tsp black pepper (freshly ground, for that sharp bite)
• 1 lb campanelle pasta (the ruffles catch every bit of sauce)
• Parmesan cheese (for grating over the top, because it’s not optional)

Instructions

1. Heat olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
2. Season beef chunks with salt and pepper, then sear in the oil until deeply browned on all sides, about 4 minutes per side. Remove and set aside.
3. In the same pot, add onion, carrots, and celery. Cook, stirring occasionally, until softened, about 5 minutes.
4. Add garlic and cook until fragrant, about 30 seconds, stirring constantly to prevent burning.
5. Pour in red wine, scraping up any browned bits from the bottom of the pot. Let it reduce by half, about 3 minutes.
6. Return the beef to the pot along with crushed tomatoes. Bring to a simmer, then cover and reduce heat to low. Cook until beef is fork-tender, about 2.5 hours.
7. While the ragu cooks, bring a large pot of salted water to boil. Cook campanelle according to package instructions until al dente, about 10 minutes. Drain, reserving 1 cup of pasta water.
8. Shred the beef in the pot using two forks. Stir in the cooked pasta and a splash of pasta water to loosen the sauce, if needed.
9. Serve hot, garnished with grated Parmesan cheese.

Silky strands of beef and al dente pasta come together in a sauce that’s both robust and nuanced. For an extra touch of luxury, finish each plate with a drizzle of truffle oil or a sprinkle of fresh basil.

Four Cheese Campanelle Pasta

Heavenly in its simplicity yet decadent in flavor, this Four Cheese Campanelle Pasta is a testament to the beauty of combining quality ingredients with a touch of culinary finesse. Perfect for those evenings when only the richest, most comforting dish will do, it’s a celebration of texture and taste that’s sure to impress.

Ingredients

• 1 lb campanelle pasta – its bell-shaped curves are perfect for cradling the creamy sauce.
• 2 cups heavy cream – for that luxuriously smooth base.
• 1 cup grated Parmesan cheese – freshly grated makes all the difference.
• 1 cup shredded mozzarella cheese – for that irresistible stretch.
• 1/2 cup crumbled Gorgonzola cheese – a bold choice that adds depth.
• 1/2 cup shredded fontina cheese – its meltability is unmatched.
• 2 tbsp unsalted butter – I always use European-style for its richer flavor.
• 1 tsp salt – to enhance all the flavors.
• 1/2 tsp freshly ground black pepper – for a slight kick.
• 1/4 tsp nutmeg – a pinch adds a warm, aromatic note.

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the campanelle pasta and cook according to package instructions until al dente, about 10 minutes. Tip: Stir occasionally to prevent sticking.
2. While the pasta cooks, melt the butter in a large skillet over medium heat. Add the heavy cream, stirring gently to combine with the butter.
3. Reduce the heat to low and gradually add the Parmesan, mozzarella, Gorgonzola, and fontina cheeses, stirring constantly until fully melted and the sauce is smooth. Tip: Keep the heat low to avoid curdling the sauce.
4. Season the sauce with salt, black pepper, and nutmeg, stirring to incorporate the spices evenly.
5. Drain the pasta, reserving 1/2 cup of the pasta water. Tip: The starchy water helps to thin the sauce if needed.
6. Add the drained pasta to the skillet with the cheese sauce, tossing gently to coat. If the sauce is too thick, add the reserved pasta water a little at a time until the desired consistency is reached.
7. Serve immediately, garnished with an extra sprinkle of Parmesan and a twist of black pepper if desired.

Unbelievably creamy with a perfect balance of sharp and mild cheeses, this dish is a cheese lover’s dream. The campanelle’s ridges and curves ensure every bite is laden with sauce, making it a visually stunning and utterly satisfying meal. Try serving it with a crisp white wine to cut through the richness for an unforgettable dining experience.

Eggplant Parmesan Campanelle Pasta

Vibrant and hearty, this Eggplant Parmesan Campanelle Pasta marries the rustic charm of Italian cuisine with the comforting warmth of a home-cooked meal. The dish is a symphony of textures and flavors, featuring tender eggplant, al dente pasta, and a rich, savory tomato sauce.

Ingredients

• 1 large eggplant, sliced into 1/2-inch rounds (I find salting them beforehand draws out bitterness)
• 1 cup all-purpose flour (for a lighter coating, I sometimes use half flour, half breadcrumbs)
• 2 large eggs, beaten (room temperature eggs blend more smoothly)
• 1/2 cup grated Parmesan cheese (the real deal, please—none of the pre-shredded stuff)
• 2 cups marinara sauce (homemade or your favorite jarred variety)
• 8 oz campanelle pasta (its fluted edges catch the sauce beautifully)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 1 tsp salt (adjust according to your palate)
• 1/2 tsp black pepper (freshly ground makes all the difference)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Salt the eggplant slices on both sides and let them sit for 15 minutes to draw out moisture, then pat dry with paper towels.
3. Dredge each eggplant slice in flour, dip in beaten eggs, then coat with Parmesan cheese, pressing gently to adhere.
4. Heat olive oil in a large skillet over medium heat. Fry the eggplant slices in batches until golden brown, about 3 minutes per side. Transfer to the prepared baking sheet.
5. Bake the eggplant for 10 minutes to ensure it’s tender throughout.
6. Meanwhile, cook the campanelle pasta according to package instructions until al dente, usually about 9 minutes.
7. In a large bowl, toss the cooked pasta with marinara sauce, then layer with baked eggplant slices.
8. Garnish with additional Parmesan and a drizzle of olive oil before serving.

Perfectly balanced, this dish offers a delightful contrast between the crispy eggplant and the silky pasta. Serve it with a side of garlic bread to soak up any remaining sauce, or top with fresh basil for a burst of color and freshness.

Cajun Chicken Campanelle Pasta

Glistening under the subtle glow of your kitchen lights, this Cajun Chicken Campanelle Pasta is a symphony of bold flavors and comforting textures, perfect for those evenings when only something richly satisfying will do.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces (I find the texture is best when the chicken is slightly chilled)
• 2 tbsp Cajun seasoning (homemade or store-bought, but always check for salt content)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 3 cloves garlic, minced (freshly minced garlic makes all the difference)
• 1 red bell pepper, thinly sliced (adds a sweet crunch)
• 1 yellow onion, thinly sliced (I prefer the sweetness of yellow onions here)
• 1 cup heavy cream (for that luxurious sauce)
• 1/2 cup chicken broth (low sodium to control the saltiness)
• 12 oz campanelle pasta (the ruffles hold the sauce beautifully)
• 1/2 cup grated Parmesan cheese (freshly grated melts smoother)
• Salt to taste (I like to add it at the end to adjust perfectly)

Instructions

1. In a large bowl, toss the chicken pieces with Cajun seasoning until evenly coated.
2. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown, about 5 minutes per side. Tip: Don’t overcrowd the pan to ensure a good sear.
3. Remove the chicken and set aside. In the same skillet, add garlic, bell pepper, and onion. Sauté until softened, about 4 minutes.
4. Pour in heavy cream and chicken broth, stirring to combine. Bring to a simmer and let it reduce slightly, about 5 minutes. Tip: The sauce should coat the back of a spoon.
5. Meanwhile, cook the campanelle pasta in boiling salted water until al dente, about 10 minutes. Drain and reserve 1/2 cup of pasta water.
6. Return the chicken to the skillet with the sauce. Add the cooked pasta and toss to combine. If needed, add reserved pasta water to loosen the sauce.
7. Stir in Parmesan cheese until melted and the sauce is creamy. Tip: Remove from heat before adding the cheese to prevent clumping.
8. Season with salt to taste and serve immediately.

Velvety sauce clings to each curve of the campanelle, with the Cajun-spiced chicken offering a spicy contrast. Serve with a sprinkle of extra Parmesan and a side of crusty bread to soak up every last drop of sauce.

Thai Peanut Campanelle Pasta

Nothing quite captures the essence of Thai cuisine with an Italian twist like this Thai Peanut Campanelle Pasta. Elegantly blending the creamy, nutty flavors of a classic Thai peanut sauce with the delicate, ruffled edges of campanelle pasta, this dish is a testament to the beauty of culinary fusion.

Ingredients

• 8 oz campanelle pasta (the ruffles hold the sauce beautifully)
• 1/2 cup creamy peanut butter (I swear by the all-natural kind for its pure, unadulterated flavor)
• 2 tbsp soy sauce (a dash more if you’re like me and love that umami depth)
• 1 tbsp honey (for that perfect hint of sweetness)
• 1 clove garlic, minced (fresh is always best)
• 1/2 tsp ginger, grated (it adds a lovely zing)
• 1/4 tsp red pepper flakes (adjust to your heat preference)
• 1/2 cup coconut milk (full-fat for that luxurious texture)
• 1 tbsp lime juice (freshly squeezed, it makes all the difference)
• 1/4 cup cilantro, chopped (for a fresh finish)
• 2 tbsp peanuts, chopped (because you can never have too much crunch)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the campanelle pasta and cook according to package instructions until al dente, about 10-12 minutes. Tip: Reserve 1/2 cup of pasta water before draining; it’s gold for adjusting sauce consistency.
2. While the pasta cooks, whisk together peanut butter, soy sauce, honey, minced garlic, grated ginger, red pepper flakes, coconut milk, and lime juice in a large bowl until smooth. Tip: If the sauce is too thick, a splash of the reserved pasta water can thin it to your liking.
3. Drain the pasta and immediately toss it with the peanut sauce in the bowl until evenly coated. Tip: The heat from the pasta will help meld the flavors together beautifully.
4. Garnish with chopped cilantro and peanuts before serving.

Yielded on a plate, this pasta boasts a creamy, velvety sauce clinging to each ruffled edge, with a perfect balance of sweet, spicy, and nutty flavors. Serve it with a wedge of lime on the side for an extra zesty kick, or alongside a crisp, green salad to round out the meal.

Greek Style Campanelle Pasta with Feta

On a bustling evening, when the craving for something both comforting and exotic strikes, this Greek Style Campanelle Pasta with Feta emerges as a perfect choice. Its harmonious blend of Mediterranean flavors and satisfying textures makes it a standout dish for any occasion.

Ingredients

• 8 oz campanelle pasta (the ruffled edges catch the sauce beautifully)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 3 cloves garlic, minced (freshly minced releases the best aroma)
• 1 cup cherry tomatoes, halved (they burst beautifully when cooked)
• 1/2 cup Kalamata olives, pitted and sliced (for that authentic Greek touch)
• 1/2 cup crumbled feta cheese (plus extra for garnish)
• 1 tbsp dried oregano (Greek oregano is ideal here)
• Salt to taste (I prefer sea salt for its clean flavor)
• Freshly ground black pepper to taste
• 1/4 cup fresh parsley, chopped (for a bright finish)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the campanelle pasta and cook according to package instructions until al dente, about 10 minutes.
2. While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute, being careful not to burn it.
3. Add the cherry tomatoes and Kalamata olives to the skillet. Cook until the tomatoes begin to soften and release their juices, about 5 minutes.
4. Drain the pasta, reserving 1/2 cup of the pasta water. Add the drained pasta to the skillet with the tomato and olive mixture.
5. Stir in the crumbled feta cheese, dried oregano, salt, and black pepper. If the mixture seems dry, add the reserved pasta water a little at a time until the desired consistency is achieved.
6. Garnish with fresh parsley and extra crumbled feta cheese before serving.

Perfectly al dente campanelle pasta coated in a luscious, garlicky tomato sauce, punctuated by the briny pop of Kalamata olives and the creamy tang of feta, makes every bite a delight. Serve it with a crisp white wine and a side of warm pita bread for an unforgettable meal.

Lobster and Cream Sauce Campanelle Pasta

Elevating the humble pasta to a luxurious feast, this Lobster and Cream Sauce Campanelle Pasta combines the sweetness of lobster with the richness of a velvety cream sauce, all clinging to the playful twists of campanelle.

Ingredients

• 1 lb campanelle pasta – its fluted edges are perfect for catching every drop of sauce.
• 2 live lobsters (about 1.5 lbs each) – fresh is non-negotiable for the best flavor.
• 2 cups heavy cream – for that indulgent, silky texture.
• 1/2 cup dry white wine – a crisp Chardonnay works wonders here.
• 3 cloves garlic, minced – because garlic makes everything better.
• 1/4 cup unsalted butter – I always opt for European-style for its richer taste.
• 1 tbsp extra virgin olive oil – my go-to for sautéing.
• 1/4 tsp cayenne pepper – just a hint to elevate the flavors without overpowering.
• Salt to taste – Diamond Crystal kosher salt is my preference for its clean taste.
• Fresh parsley, chopped – for a bright, fresh finish.

Instructions

1. Bring a large pot of salted water to a boil. Add the campanelle pasta and cook according to package instructions until al dente, about 10 minutes. Reserve 1 cup of pasta water before draining.
2. While the pasta cooks, prepare the lobsters. Bring a separate large pot of water to a boil. Add the lobsters and cook for 8 minutes. Remove and let cool before extracting the meat.
3. In a large skillet over medium heat, melt the butter with olive oil. Add the minced garlic and sauté until fragrant, about 1 minute.
4. Pour in the white wine, scraping any bits off the bottom of the pan. Let it reduce by half, about 3 minutes.
5. Lower the heat and add the heavy cream and cayenne pepper. Stir continuously until the sauce thickens slightly, about 5 minutes.
6. Chop the lobster meat into bite-sized pieces and add to the sauce, stirring gently to combine.
7. Toss the cooked pasta into the sauce, adding reserved pasta water as needed to reach the desired consistency.
8. Season with salt to taste and garnish with chopped parsley before serving.

When served, the campanelle’s ridges hold the creamy sauce beautifully, while the lobster adds a luxurious bite. For an extra touch of elegance, serve with a sprinkle of freshly grated Parmesan and a glass of the same white wine used in the sauce.

Ratatouille Campanelle Pasta

Masterfully blending the rustic charm of traditional ratatouille with the playful twists of campanelle pasta, this dish is a celebration of summer’s bounty. Each forkful offers a harmonious mix of tender vegetables and al dente pasta, enveloped in a light, herb-infused sauce that’s as vibrant as it is flavorful.

Ingredients

• 2 cups campanelle pasta (its fluted edges catch every bit of sauce beautifully)
• 1 medium eggplant, diced (I like to leave the skin on for extra texture)
• 1 zucchini, diced (fresh from the farmers’ market if possible)
• 1 yellow squash, diced (adds a lovely color contrast)
• 1 red bell pepper, diced (for a sweet, crisp bite)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 3 cloves garlic, minced (because more garlic is always better)
• 1 tsp dried herbes de Provence (a little jar of summer)
• Salt and freshly ground black pepper (to season every layer)
• 1/4 cup grated Parmesan cheese (for a salty, umami finish)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the campanelle pasta and cook according to package instructions until al dente, about 9 minutes. Tip: Reserve 1/2 cup of pasta water before draining for adjusting sauce consistency later.
2. While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium heat. Add the diced eggplant and sauté until slightly softened, about 5 minutes.
3. Add the zucchini, yellow squash, and red bell pepper to the skillet. Cook, stirring occasionally, until the vegetables are tender but still hold their shape, about 7 minutes. Tip: Don’t overcrowd the pan to ensure each piece gets nicely caramelized.
4. Stir in the minced garlic and herbes de Provence, cooking until fragrant, about 1 minute. Season with salt and freshly ground black pepper to taste.
5. Drain the pasta and add it to the skillet with the vegetables. Toss everything together, adding reserved pasta water a little at a time if needed to loosen the sauce.
6. Remove from heat and sprinkle with grated Parmesan cheese, tossing once more to combine.

Best enjoyed immediately, this Ratatouille Campanelle Pasta boasts a delightful contrast of textures, from the silky vegetables to the chewy pasta. For an extra touch of elegance, serve it with a drizzle of your best olive oil and a few basil leaves on top.

Chorizo and Corn Campanelle Pasta

Yearning for a dish that marries the robust flavors of chorizo with the sweet crunch of corn? This Chorizo and Corn Campanelle Pasta is a symphony of textures and tastes, perfect for those evenings when you crave something both comforting and sophisticated.

Ingredients

• 8 oz campanelle pasta (its bell-shaped curves catch sauce beautifully)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1/2 lb chorizo, diced (I prefer the smoky Spanish variety)
• 1 cup corn kernels (fresh off the cob in summer, frozen works too)
• 2 cloves garlic, minced (because more garlic is always better)
• 1/2 cup heavy cream (for a luxuriously smooth sauce)
• 1/4 cup grated Parmesan cheese (plus extra for serving)
• Salt to taste (I like to use flaky sea salt for finishing)
• Freshly ground black pepper (freshly cracked makes all the difference)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the campanelle pasta and cook according to package instructions until al dente, about 10 minutes.
2. While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium heat. Add the diced chorizo and cook until browned, about 5 minutes, stirring occasionally.
3. Add the corn kernels and minced garlic to the skillet with the chorizo. Cook for another 3 minutes, until the corn is slightly charred and the garlic is fragrant.
4. Reduce the heat to low and pour in the heavy cream, stirring to combine. Let the mixture simmer gently for 2 minutes to thicken slightly.
5. Drain the pasta, reserving 1/4 cup of the pasta water. Add the pasta to the skillet with the chorizo and corn mixture, tossing to coat. If the sauce is too thick, add the reserved pasta water a little at a time until desired consistency is reached.
6. Remove the skillet from the heat and stir in the grated Parmesan cheese. Season with salt and freshly ground black pepper to taste.

Kick back and savor the delightful contrast of the creamy sauce against the al dente pasta, with the chorizo and corn adding bursts of flavor and texture. For an extra touch of elegance, serve with a sprinkle of additional Parmesan and a side of crusty bread to soak up any remaining sauce.

Conclusion

Just like that, we’ve whisked through 23 scrumptious campanelle pasta recipes perfect for any occasion! Whether you’re cooking up a storm for a special dinner or just spicing up weeknight meals, there’s something here for everyone. We’d love to hear which recipes stole your heart—drop a comment below and don’t forget to share your favorites on Pinterest. Happy cooking!

Bella Bacinos