I tried the new pasta shape that's flying off shelves, and the noodles are perfect for an easy and comforting dinner

Anneta KonstantinidesMar 19, 2022, 18:14 IST

I recently tried cascatelli, the new pasta shape taking the culinary world by storm.Anneta Konstantinides/Insider

I tried cascatelli, the new pasta shape that has taken the culinary world by storm.
It took podcast host Dan Pashman three years and $10,000 to develop the shape.

Of all the food I get to write about every day, nothing gets me more excited than pasta.

Me with Ina Garten's three-ingredient lemon pasta.Anneta Konstantinides/Insider

Cascatelli was created by podcast host Dan Pashman, who originally was just looking to tell a great story.

Dan Pashman is the creator of cascatelli pasta.Scott Gordon Bleicher

It took Pashman three years and $10,000 to turn cascatelli into a reality.

Pashman teamed up with US company Sfoglini to bring cascatelli to life.Scott Gordon Bleicher

Cascatelli sold out in two hours the day it was released, becoming an instant culinary sensation.

Cascatelli was named one of the best inventions of 2021.Scott Gordon Bleicher

But how does cascatelli actually taste? I decided to find out with the help of Sfoglini's double pork ragu, which was specially designed for the shape.

The cascatelli ragu includes pork, pancetta, and plenty of veggies.Anneta Konstantinides/Insider

Before I began making the ragu, I prepped my vegetables.

First I chopped my veggies.Anneta Konstantinides/Insider

Then I threw my diced pancetta into a pan over medium heat.

I cooked my pancetta for around six minutes.Anneta Konstantinides/Insider

I turned the heat down to medium-low and added my vegetables.

I cooked my veggies until they softened, then added the garlic.Anneta Konstantinides/Insider

I moved my veggies to the edges of the pan, then added the ground pork.

I turned the heat up slightly after adding my pork.Anneta Konstantinides/Insider

I let the pork cook until the meat had browned.

It took about 10 minutes for my pork to cook.Anneta Konstantinides/Insider

Then I added my tomato paste.

I stirred everything together to evenly coat my pork with the pasta.Anneta Konstantinides/Insider

After two minutes passed, I added the crushed tomatoes and cooked pancetta.

I let my ragu simmer for 20 minutes.Anneta Konstantinides/Insider

After the ragu had simmered for 10 minutes, I began cooking my cascatelli.

I cooked my cascatelli pasta for 11 minutes.Anneta Konstantinides/Insider

Once my timer hit 15 minutes, I added frozen peas to my ragu.

Then I added frozen peas to the ragu.Anneta Konstantinides/Insider

Then I drained my pasta and threw those thick and curvy noodles into the sauce.

After 20 minutes of simmering, I added my noodles to the ragu.Anneta Konstantinides/Insider

I stirred my cascatelli into the ragu, making sure to coat everything evenly. My pasta was ready, and it looked beautiful.

I loved how comforting the pan of pasta looked.Anneta Konstantinides/Insider

I sprinkled some fresh chopped parsley and Pecorino Romano on top. It was time to dig in!

Cascatelli is the perfect pasta for a thick and meaty sauce like ragu.Anneta Konstantinides/Insider

I can't wait to try my cascatelli with all kinds of different recipes and sauces.

I think cascatelli is a brilliant pasta shape, and I'll definitely be buying it again.Anneta Konstantinides/Insider

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