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Sainsbury's Taste the Difference Casarecce Pasta
What it is
This is a type of dry pasta shaped like a short, twisted tube. The name 'casarecce' comes from the Sicilian word for 'homemade'. It is made from durum wheat semolina and water, which is typical for dried pasta. The distinctive shape is designed to hold sauces well, making it a versatile choice for many pasta dishes. It cooks to an al dente texture, providing a satisfying bite.
How people cook with it
Casarecce is a wonderful pasta shape for a variety of sauces and preparations. Its unique form makes it ideal for capturing chunky or creamy ingredients.
- With pesto
- In pasta salads
- With chunky vegetable sauces
- Mixed with creamy sauces
To cook casarecce, bring a large pot of generously salted water to a rolling boil. Add the pasta and stir occasionally to prevent sticking. Cook according to package directions until it reaches your desired tenderness, typically al dente. Drain the pasta, reserving some of the cooking water. You can then toss it directly with your chosen sauce, adding a little pasta water if needed to help the sauce coat the strands evenly. Serve immediately.
How it differs from similar foods
Casarecce differs from smoother pasta shapes like spaghetti or penne due to its twisted, grooved surface. This texture provides more surface area and nooks for sauces to cling to, resulting in a more flavorful bite compared to uniformly smooth pasta.
Who it is for
Home cooks who enjoy creating satisfying pasta meals will appreciate this versatile shape.
How to keep the rest
Once opened, store any remaining casarecce in an airtight container in a cool, dry place. This will help maintain its freshness and prevent it from absorbing moisture or odors from the pantry. Ensure the container is well-sealed.