Bring a large pot of salted water to a rolling boil over high heat. Once boiling, add the cavatelli pasta and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1 cup of pasta water, then drain the pasta well and set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once the oil shimmers, add the minced garlic, sautéing for about 1 minute until fragrant but not browned.

Lower the heat to medium-low and pour in 1 cup of heavy cream, stirring gently to combine with the sautéed garlic. Allow the cream to warm through for about 2 minutes.

Gradually add 1 cup of grated Parmesan cheese, stirring continuously until the cheese is fully melted and the sauce becomes creamy.

Fold in 1/4 cup of chopped fresh basil and 2 tablespoons of Calabrian chili paste into the sauce, stirring to combine and adjust to taste.

Add the drained cavatelli directly into the skillet with the sauce, tossing gently to coat. If the sauce appears too thick, incorporate reserved pasta water to achieve the desired consistency.

Taste and season with salt and pepper, cooking everything through for an additional 2-3 minutes.

Transfer to serving bowls and garnish with extra basil leaves or chili flakes. Serve immediately.