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