Caserecce are part of the large family of fusilli pasta and come from southern Italy. They are a variant of busiata (Sicilian pasta) or busa (Sardinian pasta), both produced on islands in contact with Arabs. In fact, the word “bus” in Arabic refers to the name of the rod around which the pasta was wrapped in its preparation.
This shape is also called “casarecce”, and according to the Crusca Academy the etymologically correct form is “caserecce”, which means homemade or genuine.
Caserecce are ideal with dense, creamy sauces such as meat or cheese-based sauces, for example the Roman recipe cacio e pepe.