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Stir-Fried Fusilli with Orange and Curry


One of the quickest and easiest ways to prepare Italian pasta is in the wok. I love using whatever left-overs I have in the fridge and quickly stir-frying cooked pasta with some curry paste. With a bit of imagination, the wok turns a simple pasta dish into an ambrosial delight.

This recipe makes a fine starter for a multicourse meal or can easily be a main course with salad. In warm weather, serve it at room temperature.


  • 454g Nnova rice fusilli
  • 4 garlic cloves finely chopped
  • 1 tbsp grated fresh ginger
  • 1 onion finely chopped
  • 2 tbsp grated orange zest
  • 350 g bacon/ 6 rashers, rinded and chopped
  • 1 red pepper, de-seeded and cut into 1cm diced
  • 1 red yellow pepper, de-seeded and cut into 1cm diced
  • 2 tsp sugar
  • 300 ml (1/ pint) home-made or good quality chicken stock
  • 400g tin chopped tomatoes
  • 2 tbsp madras powder
  • 2 tbsp tomato puree
  • Olive oil, Salt and pepper

To garnish

  • Chopped fresh basil
  • Snipped fresh chives


  • Heat the work or large frying pan over a high heat until it is hot.
  • Add the bacon and stir-fry for 3-4 minutes or until the bacon is browned (reserve)
  • Add the garlic, ginger, onion and orange zest and stir-fry for 2 minutes
  • Next add the bacon, peppers, sugar, stock, tomatoes, curry paste, tomato puree, salt and pepper; turn the heat down, cover and simmer for 30 minutes.

Cooking Pasta Instructions:

  • Boil at least 4 pints of water in a large pot and add salt.
  • Boil undercover for 7 minutes, stirring occasionally.
  • Drain and rinse with warm water.

Final step:

  • Add the pasta to the sauce and mix well in the wok, leave for 1 extra minute and turn the mixture out onto a large, warm platter, garnish abundantly with plenty of basil, chives and serve.


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