Silky Roasted Red Pepper Pasta with Quail Eggs
Chef Alex Palermo proves that pantry staples can produce something truly special. Roasted red peppers and caramelized onions are blended into a smooth, vibrant sauce, finished with cream, butter, and Parmigiano Reggiano — then Spring Creek quail eggs are tossed in off the heat, melting into the pasta to create an impossibly silky, creamy finish. Simple ingredients, stunning results.
Ingredients
- 250g pasta
- 2 red bell peppers
- 1/2 onion, roughly chopped
- 3 cloves garlic
- 2 tbsp olive oil, plus more for the peppers
- 1/4–1/2 cup cream
- 3 Spring Creek quail eggs
- 1/2–1 cup reserved pasta water
- 1/2 cup Parmigiano Reggiano, finely grated
- 1/4 cup butter
- Salt, to taste
Instructions
Add the red peppers to a pan with a drizzle of olive oil and a pinch of salt. Roast over medium-high heat until softened and lightly charred. Set aside.
In the same pan over low heat, cook the onion in 2 tbsp olive oil, stirring occasionally, until soft and lightly caramelized.
Add the roasted red peppers and garlic and cook until fragrant, about 2 minutes.
Pour in the cream and cook for a few minutes until slightly reduced.
Transfer the mixture to a blender with a splash of pasta water and blend until completely smooth. Pass through a strainer back into the pan.
Bring the sauce to a gentle simmer over low heat. Add the cooked pasta and toss to coat, adding reserved pasta water as needed to loosen.
Add the butter and toss until melted, then fold in the Parmigiano Reggiano.
Turn off the heat and crack in the quail eggs. Toss quickly until fully incorporated and the sauce is glossy and silky. Serve immediately.
