Past Recipes
Spaghetti Nests

Spaghetti Nests with Italian Sausage, Broccoli, and Hot Cherry Peppers

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Recipe Details


Looking to spice up your pasta night? Chef Taylor’s fun (and literal) twist on some of our favorite Italian flavor pairings will have you swooning. She’s tossing spaghetti noodles, hot cherry peppers, roasted broccoli, and Italian sausage in a thick, creamy blend of Parmesan and mozzarella. Then, she teaches a technique for twirling the pasta around tongs into elegant spirals that bake until the bottoms are golden and the pasta has set into crunchy “nests.” They’re topped with even more sausage and finished with spoonfuls of white wine–tomato sauce.


  • Spicy

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Taylor

By Chef Taylor

Nutritional info

  • Calories 860
  • Protein 52g
  • Total Carb 79g
  • Total Fat 33g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • spicy Italian sausage
    12 ounces
    spicy Italian sausage
  • broccoli
    6 ounces
  • basil
    1/4 ounce
  • parsley
    1/8 ounce
  • garlic
    2 cloves
  • hot cherry pepper
    1 ounce
    hot cherry pepper
  • spaghetti
    6 ounces
  • tomato paste
    1 tablespoon
    tomato paste
  • white wine
    1/2 cup
    white wine
  • shredded mozzarella cheese
    1 ounce
    shredded mozzarella cheese
  • grated Parmesan cheese
    1/2 ounce
    grated Parmesan cheese
  • parchment paper
    parchment paper

What You’ll Need

  • olive oil
  • eggs
  • kosher salt
  • black pepper
  • 8" medium pot
  • 10" medium nonstick pan
  • baking sheet

Cooking Steps

  1. Brown sausage

    Brown sausage

    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.

  2. Prepare ingredients

    Prepare ingredients

    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. 

  3. Roast broccoli

    Roast broccoli

    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.

  4. Cook pasta and make sauce

    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.

  5. Form and bake nests

    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.

  6. Plate spaghetti nests

    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!

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