Spaghetti Nests with Italian Sausage, Broccoli, and Hot Cherry Peppers
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Ingredients & Equipment
What we send
- 12 ouncesspicy Italian sausage
- 6 ouncesbroccoli
- 1/4 ouncebasil
- 1/8 ounceparsley
- 2 clovesgarlic
- 1 ouncehot cherry pepper
- 6 ouncesspaghetti
- 1 tablespoontomato paste
- 1/2 cupwhite wine
- 1 ounceshredded mozzarella cheese
- 1/2 ouncegrated Parmesan cheese
- 1parchment paper
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 8" medium pot
- 10" medium nonstick pan
- baking sheet
Preheat oven to 450°F. Bring a medium pot of water to a boil over high heat. In a large bowl, whisk 1 egg. Heat 2 teaspoons olive oil in a medium nonstick pan over medium-high heat. When oil is shimmering, add sausage, season with ¼ teaspoon salt, and cook, breaking up, until browned, 4-5 minutes. Transfer half of sausage to bowl with egg, placing remainder in a separate large bowl for Step 6. Reserve pan for Step 4.
Rinse all produce. Cut broccoli into ½-inch florets, discarding tough stem. Roughly chop basil and parsley leaves, discarding stems. Mince garlic. Roughly chop hot cherry peppers, discarding stems.
On a baking sheet, toss broccoli with 1 tablespoon olive oil, ½ teaspoon salt, and black pepper. Arrange in a single layer. Roast until broccoli is tender and beginning to brown, 10 minutes (move on to Step 4—but don't forget to come back!). Transfer broccoli to bowl with sausage and egg. Wipe baking sheet clean and line with parchment paper. Rub with 1 tablespoon olive oil and set aside until Step 5.
Cook pasta and make sauce
Season boiling water generously with salt, then add spaghetti. Cook until al dente, 8-9 minutes, then drain and pat dry with paper towel. Meanwhile, heat 2 teaspoons olive oil in pan from sausage over medium-high heat. When oil is shimmering, add garlic. Cook until fragrant, 1-2 minutes. Add tomato paste. Cook until combined, 1 minute. Add wine. Cook until reduced by half, 2-3 minutes. Taste and add salt. Remove from heat.
Form and bake nests
Add mozzarella, hot cherry peppers, spaghetti, half of Parmesan, half of basil, and half of parsley to bowl with egg and sausage. Stir to combine. Using tongs or a large fork, still in bowl, twirl spaghetti mixture into spirals, then transfer to prepared baking sheet. Spoon any remaining egg mixture over nests. Transfer sheet to oven. Bake until nests are golden on bottom and crunchy on top, 12-16 minutes.
Plate spaghetti nests
While nests bake, set the table. Then, remove from oven and set aside to cool slightly, about 3 minutes. Using a spatula, carefully transfer spaghetti nests to serving plates. Spoon over sauce and reserved sausage. Garnish with remaining herbs and remaining Parmesan. Dig in!