Bring a large pot of salted water to a boil. Add the cavatelli and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1 cup of pasta water, then drain the cavatelli.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute, being cautious not to brown it.

Lower the heat to medium-low and pour in the heavy cream, stirring to combine. Let it simmer gently for 2-3 minutes until it thickens slightly.

Gradually add the grated Parmesan cheese, stirring continuously until it melts smoothly into the cream, about 2-3 minutes.

Stir in the chopped fresh basil and Calabrian chili paste, mixing well. Adjust the spice level to your preference.

Add the drained cavatelli into the sauce, mixing thoroughly. If the sauce is too thick, add reserved pasta water until desired consistency.

Season the dish with salt and pepper to taste, ensuring balanced flavors.

Warm the combined pasta and sauce over low heat for 2-3 minutes, stirring gently.

Serve in bowls, garnished with extra basil leaves or a sprinkle of chili flakes.