Firecracker Pasta

Jun 30

Back when I lived in California, there was a cozy spot in San Francisco called Fuzio’s, and their Firecracker Pasta was a dish I could never resist. With tender pork, a spicy habanero pesto, and a sweet-savory sauce that clung perfectly to every bite, it quickly became my ultimate favorite.

Now that I live in Brooklyn, I’ve recreated this recipe at home, inspired by What Would Betty Do. I’ve even adapted it to use my Instant Pot, which makes the pork tender and shreddable in just 30 minutes. If you don’t have an Instant Pot, don’t worry—you can still make it the traditional way on the stovetop. Either way, you’ll get all the bold flavors and comforting vibes of this nostalgic dish.

Ingredients

For the pork and marinade:

4 lbs pork tenderloin, sliced into 1″ thick fillets
1 clove garlic
1 green onion, puréed
1 medium onion, puréed
1 ½ cups tightly packed fresh cilantro
3 tbsp freshly grated ginger
2 cups pineapple juice
1 cup low-sodium soy sauce

For the pasta:

1 lb cavatappi pasta (or any shape that works well with sauce)
Sour cream (for serving)

For the Habanero Pesto:

1 ½ cups tightly packed fresh cilantro leaves
3 cloves garlic
1–3 habañero chilies, seeded and chopped
Up to ¾ cup olive oil

Instructions

Step 1: Prepare the Marinade

In a food processor, purée garlic, green onion, onion, ginger, and cilantro until smooth.
In a large bowl, mix the purée with pineapple juice and soy sauce.
Add the pork fillets to the marinade, ensuring they are fully submerged. Cover and refrigerate overnight.

Step 2: Cook the Pork

Instant Pot Method:

Remove the pork from the marinade and reserve the liquid.
Set the Instant Pot to Sauté mode. Add a little oil and sear the pork fillets on both sides (about 1–2 minutes per side).
Pour the reserved marinade into the pot. Seal the lid, set to Pressure Cook for 30 minutes, and let the pressure release naturally.

Stovetop Method:

Heat a large pan over medium heat with a little oil. Sear the pork on both sides until browned, about 30 seconds per side.
Add the reserved marinade to the pan, cover, and stew on low heat for 2–3 hours, until the pork is tender and easy to shred.

Step 3: Reduce the Sauce

Once the pork is cooked, remove it from the pot and shred it using two forks.
Strain the cooking liquid and let it settle. Skim off any fat.
Transfer the liquid to a saucepan and simmer over medium heat to reduce it by half, about 15–20 minutes. The sauce should thicken and become rich in flavor.

Step 4: Make the Habanero Pesto

In a food processor, blend the garlic and habanero chilies into a paste.
Gradually add the cilantro leaves in small batches, blending until smooth.
Slowly drizzle in olive oil until you reach your desired consistency. Adjust the number of chilies based on your heat preference!

Step 5: Cook the Pasta

Bring a large pot of salted water to a boil. Cook the cavatappi pasta according to the package instructions until al dente. Drain and set aside.

Step 6: Assemble the Firecracker Pasta

Plate the pasta and top it with a generous layer of shredded pork.
Drizzle the reduced sauce over the pork and pasta.
Add a dollop of sour cream and a spoonful of habanero pesto. Serve immediately.

Why I Love This Dish

Using the Instant Pot makes this recipe so much faster without sacrificing any flavor. In just 30 minutes of pressure cooking, the pork becomes fall-apart tender and ready to soak up all that rich, tangy sauce. Pair it with the spicy pesto, creamy sour cream, and cavatappi pasta, and you’ve got a dish that’s bold, comforting, and just plain irresistible.

Even though I’m no longer in California, this recipe brings back all the memories of my favorite Fuzio’s meal—only now, I get to enjoy it anytime I want in the comfort of my Brooklyn kitchen. Huge thanks to What Would Betty Do for the inspiration.

Give this a try and let me know how you make it your own! Whether you’re team Instant Pot or stovetop, this Firecracker Pasta is sure to become a favorite.

xo,

MC & Hammie