Chili Garlic Pappardelle with Smashed Broccoli and Soft Eggs Recipe
This vibrant Chili Garlic Pappardelle recipe features silky wide egg noodles tossed in a rich, spicy sauce made with hoisin, chili crisp, honey, and miso. Topped with oven-roasted, smashed crispy broccoli florets and perfectly soft-cooked eggs, this dish offers a delightful combination of textures and bold flavors, ideal for a cozy and satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: Asian Fusion
Ingredients
Scale
Pasta and Sauce
- 8 ounces DeLallo Egg Pappardelle
- 4 tablespoons butter
- 1 clove garlic, minced
- 3 tablespoons hoisin sauce
- 1 tablespoon honey
- 1 tablespoon chili crisp (more to taste)
- 1 tablespoon white miso
- 1/2 cup reserved pasta cooking water
- Freshly ground black pepper, to taste
- 1 tablespoon chili crisp (optional for topping)
Broccoli
- 1 head of broccoli, cut into florets (about 4 cups)
- 1 tablespoon DeLallo Private Reserve Extra Virgin Olive Oil
- 1/2 teaspoon salt
Eggs
- 4 eggs
Instructions
- Prepare Broccoli: Preheat your oven to 425°F (220°C). Arrange the broccoli florets on a sheet pan, drizzle with olive oil, and sprinkle with salt. Roast for 20-25 minutes until the broccoli is softened and developing a roasted flavor. Using the back of a wooden spoon, gently smash each broccoli piece into flat, crispy bites. Return the smashed broccoli to the oven and roast for another 5-10 minutes until crispy. Alternatively, you can air fry the broccoli if preferred.
- Cook Eggs: Cook the eggs to a soft consistency. Using an egg cooker, fill water to the ‘medium’ line and cook accordingly, then place eggs in cold water to stop cooking and make peeling easier (about 5 minutes). Alternatively, boil eggs on the stove for 6 minutes and cool similarly.
- Cook Pasta: Cook the pappardelle according to the package instructions until al dente. Reserve 1/2 cup of the pasta cooking water before draining.
- Make Sauce: In a large skillet over medium heat, melt the butter. Add the minced garlic and cook until soft and fragrant, about 1-2 minutes. Stir in hoisin sauce, honey, chili crisp, and white miso; whisk until mostly blended. Pour in the reserved pasta water and bring the mixture to a gentle simmer. Add the drained pasta to the skillet and cook together for 3-5 minutes, tossing to coat the noodles evenly in the sauce.
- Assemble and Serve: Place the sauced pappardelle into bowls. Top each serving with a portion of the crispy smashed broccoli and a soft-cooked egg. Optionally, add an extra dollop of chili crisp over the eggs for more heat and flavor. Serve immediately and enjoy the harmonious blend of textures and spicy, savory notes.
Notes
- For crispier broccoli, smashing the florets before the second roast intensifies their texture and flavor.
- If preferred, the broccoli can be prepared in an air fryer for convenience and extra crispiness.
- The soft eggs can be adjusted to your preferred doneness by slightly modifying the cooking time.
- Adjust chili crisp quantity to your heat tolerance; add more for extra spiciness.
- Using reserved pasta water helps to thin and emulsify the sauce, making it cling perfectly to the noodles.
Keywords: pappardelle, chili garlic sauce, roasted broccoli, soft eggs, hoisin sauce, miso, spicy pasta, smashed broccoli
