Introduction

This Chili Garlic Pappardelle with Smashed Broccoli and Soft Eggs is a vibrant, comforting dish that brings bold flavors to your dinner table. The combination of spicy chili crisp, savory hoisin sauce, and tender roasted broccoli creates a satisfying meal perfect for any night of the week.

Chili Garlic Pappardelle with Smashed Broccoli and Soft Eggs Recipe - Recipe Image

Ingredients

8 ounces DeLallo Egg Pappardelle
4 tablespoons butter
1 clove garlic, minced
3 tablespoons hoisin sauce
1 tablespoon honey
1 tablespoon chili crisp (plus more to taste and optional for topping)
1 tablespoon white miso
1/2 cup reserved cooking water
Freshly ground black pepper
1 head of broccoli, cut into florets (about 4 cups)
1 tablespoon DeLallo Private Reserve Extra Virgin Olive Oil
1/2 teaspoon salt
4 eggs

Instructions

Step 1: Preheat the oven to 425 degrees. Arrange the broccoli florets on a sheet pan, drizzle with olive oil, and sprinkle with salt. Roast for 20-25 minutes until softened and slightly browned.
Step 2: Smash each roasted broccoli floret gently with the back of a wooden spoon to create flat, crispy pieces. Return them to the oven and roast for another 5-10 minutes until crispy. An air fryer can also be used as an alternative to roasting.
Step 3: Cook the eggs to your liking. For soft eggs, boil for 6 minutes, then transfer to cold water to rest for about 5 minutes. Alternatively, use an egg cooker filled to the medium line.
Step 4: Cook the pappardelle according to the package instructions. Reserve 1/2 cup of the cooking water before draining.
Step 5: In a large skillet over medium heat, melt the butter. Add the minced garlic and cook until fragrant and soft, about 1-2 minutes.
Step 6: Whisk in the hoisin sauce, honey, chili crisp, and white miso. The mixture will be slightly chunky from the miso but will smooth out as it heats.
Step 7: Add the reserved pasta water and bring the sauce to a gentle simmer. Add the cooked pappardelle and toss to coat well. Continue cooking for 3-5 minutes to let the pasta absorb the sauce flavors.
Step 8: Serve the noodles topped with the smashed broccoli and soft eggs. Finish with an extra dollop of chili crisp over the eggs for added heat and texture if desired.

Tips & Variations

Use an air fryer for the broccoli to speed up the roasting and crisping process without needing to watch closely.
Adjust the amount of chili crisp to control the heat level; start with less if you prefer a milder spice.
For a vegan version, substitute butter with olive oil and omit the eggs or replace with soft tofu cubes.
If you can’t find pappardelle, wide fettuccine or another broad pasta will work well as a substitute.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat with a splash of water or broth to help loosen the sauce. Soft eggs are best eaten fresh but can be stored separately and reheated by submerging in hot water briefly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen broccoli instead of fresh?

Fresh broccoli works best for roasting and crisping, but if using frozen, be sure to thaw and dry well before roasting. The texture may be softer and less crispy.

How do I make sure my soft eggs come out perfectly?

Timing is key. Boil the eggs for about 6 minutes, then immediately transfer to an ice bath or cold water to stop cooking. This will yield a runny yolk with a just-set white.

Chili Garlic Pappardelle with Smashed Broccoli and Soft Eggs Recipe

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4.6 from 57 reviews

Chili Garlic Pappardelle with Smashed Broccoli and Soft Eggs is a flavorful, comforting pasta dish featuring wide egg noodles tossed in a savory-sweet chili garlic sauce topped with crispy roasted smashed broccoli and perfectly cooked soft eggs. The dish balances spicy, umami, and sweet notes with a creamy buttery sauce, making it an easy yet impressive meal for any night.

Author: Dylan
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Roasting
Cuisine: Italian-American 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 cooking water from pasta
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 the oven to 425°F (220°C). Arrange broccoli florets on a sheet pan, drizzle with olive oil, and sprinkle with salt. Roast for 20-25 minutes until softened and slightly charred. Remove from oven and smash each floret with the back of a wooden spoon to create flat, crispy bites. Return them to the oven and roast for another 5-10 minutes until crispy.
Cook Eggs: Cook the eggs to a soft-boiled state. Using an egg cooker or a pot of boiling water, cook the eggs for about 6 minutes for a medium soft yolk. Once cooked, transfer eggs to cold water and let rest for 5 minutes to stop cooking. Peel eggs gently.
Cook Pasta: Cook pappardelle according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water before draining the noodles.
Make Sauce: In a large skillet over medium heat, melt the butter. Add minced garlic and sauté until soft and fragrant, about 1-2 minutes. Stir in hoisin sauce, honey, chili crisp, and white miso. Whisk to combine; the mixture will be slightly chunky from the miso but will smooth out. Add reserved pasta water and bring to a gentle simmer.
Toss Pasta in Sauce: Add cooked pappardelle to the skillet. Toss and cook for 3-5 minutes, allowing the pasta to absorb the sauce and become fully coated. Season with freshly ground black pepper to taste.
Assemble and Serve: Divide the chili garlic pappardelle among serving bowls. Top each bowl with smashed roasted broccoli and a soft-boiled egg. Drizzle extra chili crisp over the eggs if desired for added heat. Serve immediately and enjoy your vibrant, spicy meal.

Notes

You can prepare the broccoli in an air fryer if preferred, roasting until crispy.
Adjust the amount of chili crisp based on your desired spice level.
For perfectly soft eggs, timing the boil is crucial; about 6 minutes usually yields a medium-runny yolk.
Reserve some pasta water as it helps the sauce cling to the noodles and enhances texture.
This dish pairs beautifully with a simple green salad or steamed greens for added freshness.

Keywords: chili garlic pasta, pappardelle recipe, smashed broccoli, soft boiled eggs, spicy pasta, roasted broccoli, comfort food