Capelli d’Angelo with Everything Sauce


I love these little pasta nests. After cooking the capelli d’angelo in salted water for about 4 minutes, I use a big slotted spoon to gently place them in a pan with melted butter/olive oil garlic and parsley. Here they are topped with my “everything” pasta sauce. It is ground beef and Italian sausage with fennel seeds, red and green bell peppers, garlic, onions, and puttanesca ingredients; capers, black olives, anchovies in a tomato sauce with herbs.

An elegant little nest with big flavor. I serve them with freshly grated parmesan cheese and red pepper flakes on the side.

Thanks once again to Simona of Briciole blog for introducing me to capelli d’angelo.

5 thoughts on “Capelli d’Angelo with Everything Sauce”

  1. Simona – since you introduced me to the little nests, I dream about how to serve them. I want to make them with a champagne sauce with caviar.

    Marie and Maryann – thank you 🙂

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