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Chili Garlic Pappardelle with Broccoli and Eggs

Chili Garlic Pappardelle with
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A vibrant and flavorful Chili Garlic Pappardelle dish featuring tender roasted and smashed broccoli with soft-cooked eggs, all tossed in a savory, spicy, and slightly sweet sauce.

Ingredients

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  • 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)
  • 1 head broccoli, cut into florets (about 4 cups)
  • 1 tablespoon DeLallo Private Reserve Extra Virgin Olive Oil
  • 1/2 teaspoon salt
  • 4 eggs

Instructions

  1. Preheat the oven to 425°F. Arrange broccoli florets on a sheet pan, drizzle with olive oil, and sprinkle with salt. Roast for 20-25 minutes until softened and slightly browned.
  2. Remove the broccoli from the oven and smash each piece flat using the back of a wooden spoon to create crispy, flattened bites. Return the smashed broccoli to the oven and roast for an additional 5-10 minutes to deepen crispness.
  3. Prepare soft-cooked eggs by cooking them for 6 minutes in boiling water or using an egg cooker set to medium water level. Once cooked, immediately place eggs in cold water for about 5 minutes to stop cooking and make peeling easier.
  4. Boil the pappardelle according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water before draining.
  5. In a large skillet over medium heat, melt butter and cook minced garlic until soft and fragrant. Stir in hoisin sauce, honey, chili crisp, and white miso; whisk to combine, leaving some chunkiness from the miso. Pour in the reserved pasta water and bring to a gentle simmer.
  6. Add the drained pappardelle to the skillet and toss in the sauce, cooking for 3-5 minutes until the noodles are fully coated and the sauce thickens slightly. Season with freshly ground black pepper to taste.
  7. Plate the pasta, top with the smashed roasted broccoli and soft eggs. Drizzle additional chili crisp over the eggs if desired for an extra burst of heat and flavor. Serve immediately and enjoy.

Notes

  • Use an air fryer for the broccoli if preferred.
  • Adjust chili crisp according to your heat preference.

Nutrition

Find it online: https://keepityummy.com/chili-garlic-pappardelle-with/

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