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Chili Garlic Pappardelle with Smashed Broccoli and Soft Eggs Recipe

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★★★★★

4.5 from 146 reviews

Chili Garlic Pappardelle with Smashed Broccoli and Soft Eggs is a vibrant, flavorful pasta dish that combines the richness of a buttery, spicy miso-hoisin sauce with tender roasted broccoli and perfectly cooked soft eggs. This meal features wide egg noodles tossed in a savory chili garlic sauce, topped with crispy smashed roasted broccoli florets and soft-cooked eggs, creating a harmonious blend of textures and bold flavors perfect for a comforting yet elegant dinner.

Ingredients

Scale

Chili Garlic Pappardelle:

  • 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)

Smashed Broccoli and Eggs:

  • 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

  1. Roast Broccoli: Preheat your oven to 425°F (220°C). Spread 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 develops a roasted, slightly crispy texture.
  2. Smash Broccoli: Using the back of a wooden spoon, gently smash each roasted broccoli floret to create flat, crispy bites. Return the smashed pieces to the oven and roast for an additional 5-10 minutes until extra crispy.
  3. Cook Eggs: Use an egg cooker filled to the medium water line, or alternatively, cook eggs in a pot of boiling water for 6 minutes. After cooking, transfer the eggs to cold water and let them rest for 5 minutes to stop cooking and ensure the yolks remain soft.
  4. Cook Pasta: Prepare the pappardelle according to the package directions until al dente. Reserve 1/2 cup of the pasta cooking water before draining.
  5. Prepare Sauce: In a large skillet over medium heat, melt the butter. Add minced garlic and sauté until soft and fragrant, about 1-2 minutes. Whisk in hoisin sauce, honey, chili crisp, and white miso until mostly incorporated; the sauce will have a slightly chunky texture from the miso. Add the reserved pasta water and bring to a gentle simmer.
  6. Toss Pasta in Sauce: Add the cooked pappardelle to the sauce in the skillet. Toss and cook together for 3-5 minutes so the pasta absorbs the flavors and is evenly coated with the chili garlic sauce. Season with freshly ground black pepper to taste.
  7. Assemble and Serve: Serve the chili garlic pappardelle topped with the smashed crispy broccoli and soft eggs. Add an extra dollop of chili crisp over the eggs if desired for an extra kick. Enjoy immediately while warm.

Notes

  • If you have an air fryer, you can use it to cook the broccoli instead of the oven for a quicker, crispier result.
  • Soft eggs can be cooked in an egg cooker or by boiling for exactly 6 minutes followed by an ice bath to achieve perfectly runny yolks.
  • The reserved pasta water helps to loosen the sauce and helps it cling to the noodles better.
  • Adjust the amount of chili crisp to your preferred level of spice.
  • Use freshly ground black pepper to enhance the overall flavor of the dish.
  • This dish is best enjoyed immediately right after assembling for optimal texture and warmth.

Keywords: Chili Garlic Pappardelle, roasted broccoli, soft boiled eggs, spicy pasta, miso pasta sauce, chili crisp, hoisin sauce, vegetable pasta, comfort food, easy dinner

Find it online: https://todayquickmeals.com/chili-garlic-pappardelle-with-smashed-broccoli-and-soft-eggs-recipe/