Spicy Indian Shells

Spicy Shells_x
Product Development Chef Devika’s mom used to make spicy pasta for her when she was growing up in India. This is a riff on that dish using our Kashmiri Curry simmer sauce. Devika gives it a thumbs up, and we think you will too!

Serves 4


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


Step 1
Cook the shells in boiling salted water according to the package directions. Drain and set aside.

Step 2
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.

Step 3
Add the Kashmiri Curry and simmer for 3-4 minutes.

Step 4
Add the cheddar cheese and butter, and stir until the cheese is melted.

Step 5
Fold in the cooked pasta shells and Red Chili Sauce. Mix well and serve sprinkled with fresh cilantro.