Roasted Red Pepper Pasta Nests
- The Pasta Table
- Mar 8, 2023
- 1 min read
Updated: May 4
Difficulty Level: Easy
Total Time: 1 hour
Serving Size: 2-4 servings

Ingredients:
1/2 lb. thin spaghetti
2 red bell peppers, sliced
1 shallot, halved
1 bulb of garlic
2 tbsp. extra virgin olive oil
Salt and oregano to taste
1/2 cup heavy cream
1/3 cup Parmigiano Reggiano, finely grated
Crushed red chili flakes
Chopped Italian parsley to garnish
Pasta water as needed
Directions:
Preheat oven to 400°F.
Slice the top off of the bulb of garlic so the tops of the cloves are showing.
Place the red pepper, shallot and garlic on a 9 x 13 in. baking sheet and drizzle with olive oil, salt and oregano. Roast in the oven for 30-40 minutes, until the peppers and garlic are soft.
Bring a large pot of water to a boil.
Meanwhile, add the roasted red peppers, shallot and garlic to a blender and blend until smooth.
Once the water comes to a boil, add plenty of salt. Cook the pasta until it's al dente. Reserve 1 cup of pasta water.
Add the roasted red pepper sauce to a large pan over medium heat. Stir in the heavy cream. Add salt to taste.
Strain the pasta and add it to the pan with the roasted red pepper sauce and 1/4 cup pasta water. Toss on medium-low heat until combined.
Add the Parmigiano and toss again. Add more pasta water as needed, 1/4 cup at a time.
Using pasta tongs and a ladle, twirl the spaghetti into tiny nests and plate. Top with chopped parsley, Parmigiano and crushed red chili flakes.
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