Bring a large pot of salted water to a rolling boil. Add the cavatelli pasta and cook according to package instructions until al dente, about 7-10 minutes. During the last minute, reserve 1 cup of the pasta water, then drain the pasta.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once the oil shimmers, add minced garlic and sauté for 1 minute until fragrant. The garlic should turn lightly golden.

Lower the heat to medium-low and carefully stir in 1 cup of heavy cream. Continue to mix until fully blended, about 2 minutes.

Gradually sprinkle in 1 cup of grated Parmesan cheese, stirring until melted and combined, about 2-3 minutes.

Add 1/4 cup of chopped fresh basil and 2 tablespoons of Calabrian chili paste to the sauce. Stir well to distribute the flavors, adjusting the chili paste for heat. Allow to simmer for 2 minutes.

Add the drained cavatelli to the skillet and toss in the sauce. If the sauce is too thick, gradually add reserved pasta water.

Taste and season with salt and pepper. Allow to cook for another minute to meld the flavors.

Keep the mixture on the stove for an additional 2-3 minutes, stirring occasionally to ensure everything is warm.

Plate the Creamy Basil & Calabrian Chili Cavatelli, garnishing with extra basil leaves or chili flakes. Serve hot.