Introduction

This Chili Garlic Pappardelle with Smashed Broccoli and Soft Eggs is a vibrant, flavorful dish that combines spicy, sweet, and savory notes. The tender pappardelle noodles coated in a rich chili garlic sauce are perfectly complemented by crispy roasted broccoli and silky soft eggs, making it a comforting yet exciting meal to enjoy any day.

A bowl with wide flat noodles coated in a reddish-brown chili sauce forms the base layer. On top of the noodles, bright green roasted broccoli florets add texture and color contrast, with some slightly charred edges. A perfectly cooked half-boiled egg with a soft orange yolk sits near the center, drizzled with chili oil and chili flakes. The bowl is speckled in earthy tones and is held by a woman's hand with pale pink nails. A gold fork rests on the side inside the bowl, all set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
Freshly ground black pepper
1 tablespoon chili crisp (optional for topping)
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°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 softened and nicely roasted.
Step 2: Remove the broccoli from the oven and smash each piece with the back of a wooden spoon to create flat, crispy bites. Return to the oven and roast for another 5-10 minutes until crispy.
Step 3: Meanwhile, cook the eggs according to your preference. For soft eggs, boil them for about 6 minutes, then transfer to cold water and let them rest for 5 minutes before peeling.
Step 4: Cook the pappardelle pasta according to package instructions. Reserve 1/2 cup of the pasta 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 softened, about 1-2 minutes.
Step 6: Stir in the hoisin sauce, honey, chili crisp, and white miso. Whisk until mostly incorporated; the miso will create a slightly chunky texture that will smooth out as you continue cooking.
Step 7: Pour in the reserved pasta water and bring the sauce to a gentle simmer. Add the drained pappardelle and toss to coat in the sauce, cooking for 3-5 minutes to let the flavors meld and the sauce thicken slightly. Season with freshly ground black pepper to taste.
Step 8: Serve the noodles in bowls topped with smashed broccoli and soft eggs. Add an extra dollop of chili crisp on the eggs if desired for added heat and texture.

Tips & Variations

For an airier broccoli texture, try roasting in an air fryer following similar times and temperatures.
Adjust the amount of chili crisp to control the spiciness of the dish.
Substitute white miso with yellow miso for a slightly different umami flavor.
Use fresh herbs like cilantro or scallions as garnish to add brightness.
For a vegan version, omit the eggs and replace butter with a plant-based alternative.

Storage

Store any leftover noodles and broccoli separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of water to loosen the sauce. Soft eggs are best eaten fresh but can be refrigerated for up to 24 hours; reheat carefully to avoid overcooking.

How to Serve

A close-up view of wide, flat pasta ribbons coated in a glossy orange sauce with visible small bits of red chili flakes and seeds, being lifted by a black-handled utensil from a white bowl. The pasta looks soft and slightly curled, with a smooth texture and some darker spots where the sauce has gathered. The background is simple and clean with a white marbled surface blurred out. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta instead of pappardelle?

Yes, you can substitute with any wide, flat pasta like fettuccine or tagliatelle. The broad noodles hold the sauce well and complement the texture of the dish.

How do I make perfectly soft eggs?

Boil eggs for about 6 minutes, then transfer immediately to ice-cold water to stop the cooking. Let them rest for 5 minutes before peeling to ensure a tender, runny yolk.