Bring a large pot of salted water to a rolling boil. Add the cavatelli and cook according to package instructions until al dente, about 3-5 minutes. Reserve 1 cup of pasta water before draining.

Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the minced garlic and sauté until fragrant and golden, about 1 minute. Avoid burning.

Reduce the heat to low and slowly pour in 1 cup of heavy cream, stirring gently for about 2 minutes to combine and thicken slightly.

Gradually add 1 cup of grated Parmesan cheese, stirring until melted and the sauce is creamy. Adjust heat if necessary.

Stir in ¼ cup of chopped fresh basil and 2 tablespoons of Calabrian chili paste, adjusting chili level to taste.

Drain cooked cavatelli and add to the skillet. Toss gently, using reserved pasta water to adjust sauce consistency if needed.

Season with salt and pepper to taste.

Heat the mixture through for an additional 2-3 minutes, stirring occasionally.

Plate the dish and garnish with extra basil leaves or chili flakes. Serve immediately.