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

In a large skillet, heat a splash of olive oil over medium heat. Add minced garlic and sauté until fragrant for about 1 minute, stirring frequently.

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

Gradually add the grated Parmesan cheese, stirring continuously until melted and smooth.

Stir in chopped basil and Calabrian chili paste, mixing well. Taste and adjust chili to your preference. Allow to meld for another minute over low heat.

Add the drained cavatelli to the skillet, folding into the sauce. Add reserved pasta water gradually if the sauce is too thick.

Season with salt and pepper, allowing the flavors to harmonize for about 2-3 minutes on low heat.

Plate immediately, garnishing with extra basil leaves and chili flakes if desired.