Ingredients

4 cups sifted all-purpose flour

2 Tbsp kosher salt

2 Tbsp olive oil

1 1/2 cups water

1/2 medium yellow onion, diced

2 cloves of garlic

1 lb ground beef

1 tsp garlic powder

1 tsp onion powder

Kosher salt, to taste

Freshly ground black pepper, to taste

1 Tbsp Frank’s RedHot

1 cup sour cream

1/2 cup chicken stock

3 cups shredded sharp cheddar cheese

Instructions

Step 1: For the pasta, place sifted flour into a large mixing bowl and make a well in the center. Add salt, olive oil, and water into the well. Using a fork, start incorporating the flour into the liquid until combined enough to knead by hand. Knead the dough for about 8 minutes until smooth and elastic. Adjust with more flour if too wet or more water if too dry. Wrap in plastic wrap and let rest for 30 minutes.

Step 2: After resting, roll the dough into a rectangle about ½ inch thick. Cut into strips ¾ inch wide, then cut each strip into ½ inch rectangular pieces.

Step 3: Lightly flour a cavatelli board and roll each piece gently with your thumb down the board to form cavatelli shapes. Place the cavatelli in a single layer on a floured sheet tray. Freeze if making ahead, or cook fresh.

Step 4: For the Hamburger Helper sauce, bring salted water to a boil for the pasta. Meanwhile, sauté diced onion and garlic in a large pan until translucent. Add ground beef with garlic powder, onion powder, salt, and pepper. Brown the beef, then drain excess oil if needed.

Step 5: Cook the cavatelli in the boiling water for about five minutes, until they float to the top. Taste test a piece to ensure doneness.

Step 6: On medium-low heat, stir Frank’s RedHot, sour cream, and chicken stock into the browned beef. Add the cooked cavatelli to the sauce and mix in shredded cheddar cheese until melted. Adjust seasoning with salt and pepper to taste. Garnish with sliced green onion if desired and serve warm.

Tips & Variations

For extra flavor, try adding a pinch of smoked paprika or cayenne pepper to the beef mixture.

Swap out sharp cheddar for pepper jack or a blend of cheeses for a different taste.

If you don’t have a cavatelli board, gently roll the dough pieces with your thumb on a flat surface to shape cavatelli.

Use ground turkey or chicken instead of beef for a lighter version of this dish.

Make the pasta ahead and freeze portions to speed up weeknight dinners.

FAQs

Can I use store-bought pasta instead of making my own?

Yes, you can substitute with your favorite canned or fresh pasta to save time. Just cook it according to the package instructions and add it to the beef sauce as directed.

How do I know when the pasta is fully cooked?

The cavatelli are done when they float to the surface of the boiling water. It’s also a good idea to taste a piece to ensure it’s tender but still has a slight bite.