Spicy Indian Shells
½ lb shell pasta
2 tbsp oil
1 tsp cumin seeds
2 tsp finely chopped serrano or jalapeno pepper
¼ cup chopped red onion
2 tbsp all-purpose flour
1 jar Kashmiri Curry Indian Simmer Sauce
½ cup shredded cheddar cheese
3 tbsp butter
2 tbsp Maya Kaimal Red Chili Sauce or 1 tbsp sriracha
¼ cup chopped cilantro
Cook the shells in boiling salted water according to the package directions. Drain and set aside.
While the pasta is cooking, prepare the sauce: In a small Dutch oven, heat the oil over medium heat, add cumin seeds, serrano peppers and red onion and cook 2 minutes until fragrant. Sprinkle on the flour and cook for another minute.
Add the Kashmiri Curry and simmer for 3-4 minutes.
Add the cheddar cheese and butter, and stir until the cheese is melted.
Fold in the cooked pasta shells and Red Chili Sauce. Mix well and serve sprinkled with fresh cilantro.