Go Back

Sriracha Pasta with Basil Alfredo Sauce


  • 16 ounces Sfoglini Sriracha Fusilli
  • 1 cup whole milk
  • 4 ounces Parmesan and/or Romano cheeses
  • 1 ½ tablespoons all-purpose flour
  • 2 tablespoons butter
  • ¼ cup fresh basil chopped
  • kosher salt to taste
  • ¼ teaspoon nutmeg freshly greated, optional


  • Bring a gallon of salted water to a boil. Add the pasta. Cook til al dente, drain, and set aside.
  • Melt the butter in the bottom of a large sauce pan over medium heat. 
  • Add the flour. Stir until combined and the flour is cooked, less than a minute.
  • Add the milk. Bring to a boil, stirring consistently.
  • Remove from the heat, and add the cheese and chopped up basil. Salt to taste.
  • Serve over the pasta or mix it all together to combine. Add freshly grated nutmeg (optional)