casarecce
Sriracha Fusilli
Sriracha Fusilli
Couldn't load pickup availability
We use red chillies that are fermented over a couple of days with Vinegar, sugar, salt and garlic. It is then cooked down, blended and incorporated into the dough.
All our pasta is air dried at low temperatures over a course of 40-60 hours, depending on shape, to preserve the nutrients integrity and achieve the perfect ‘bite’.
How to Cook
1. Bring a pot of water to rolling boil. Add the pasta to the pot.
2. Cook the pasta for 4-5 minutes, stirring gently.
3. Remove with a slotted spoon. SeHow to Cook
Shelf Life - Best before 6 month's from date of MFG.
Delivery Info - Order for this item needs to be placed before 8 pm for next day delivery.
Share
Keep a box for rushed lunches the tangy heat wakes up plain leftovers.
Poore joint family ke liye double batch banaya, simple garlic oil ke saath serve kiya, aur sabne bola ki yeh naya flavour bahut interesting tha, kisi ne bhi complain nahi ki tikhapan zyada hai.
Had friends over who love Asian food, made this with a simple sesame garlic sauce, and it fit right into the theme.
Different heat entirely from plain chilli pasta more tangy, garlicky, genuinely more interesting.
Gifted a box to a friend who's obsessed with sriracha on literally everything, and she replied within minutes saying this was finally a pasta that actually delivered on the flavour it promised.
- 5 stars: 8 (50%)
- 4 stars: 8 (50%)
- 3 stars: 0 (0%)
- 2 stars: 0 (0%)
- 1 star: 0 (0%)
Keep a box for rushed lunches the tangy heat wakes up plain leftovers.
Poore joint family ke liye double batch banaya, simple garlic oil ke saath serve kiya, aur sabne bola ki yeh naya flavour bahut interesting tha, kisi ne bhi complain nahi ki tikhapan zyada hai.
Had friends over who love Asian food, made this with a simple sesame garlic sauce, and it fit right into the theme.
Different heat entirely from plain chilli pasta more tangy, garlicky, genuinely more interesting.
Gifted a box to a friend who's obsessed with sriracha on literally everything, and she replied within minutes saying this was finally a pasta that actually delivered on the flavour it promised.
Made a big batch for a festive family gathering, kept the sauce light so the built-in tang could actually come through clearly.
Stir-fried this with bell peppers and spring onions tasted like proper Asian street food.
Made a date-night dinner with this and a simple cream sauce to balance the tang, and the combination ended up tasting far more composed and intentional than the actual effort behind it.
Post-gym I usually want something with real flavour, and tossing this with just sesame oil hit exactly that craving.
Rainy evening, this with butter the tang cut through the comfort perfectly.
Zindagi mein pehli baar sriracha wala pasta try kiya, socha kaisa hoga, lekin taste mein garlic aur tang ka combination itna balanced tha ki bilkul overwhelming nahi laga, bas sahi amount ka kick tha.
Served this to friends who always ask for something different, and this genuinely surprised everyone in the best way possible.
Just olive oil and garlic the built-in sriracha tang did the rest.
Tossed this with garlic prawns and a squeeze of lime, and the sriracha flavour baked into the pasta paired surprisingly well with the seafood, giving the dish a nice tangy kick without a separate sauce.
Boiled this up on a rushed weeknight with just a drizzle of sesame oil, and the built-in tang meant almost no extra seasoning was needed.
Tried an Asian-Italian fusion dish with this, and the sriracha tang worked perfectly.