Chili Garlic Pappardelle with Smashed Broccoli and Soft Eggs
  • Dinner

Chili Garlic Pappardelle with Smashed Broccoli and Soft Eggs

Oh man, these slippery, spicy noodles are a TREAT. Silky, rich, full of deep flavor and a flash of heat! I would say this recipe belongs less in the “normal family dinner” category and more in the “hangry / hardcore craving / last minute meal” category. The big flavors end up being a bit much for my kids, so I make this for a need-it-right-now hungry mom moment that calls for something ultra-satisfying, silky, and spicy. I often end up eating it right over the stove in a moment of pure and absolute joy. And luckily, the components can work for everybody (buttered noodles is always a kid win, plus eggs and broccoli!), so it can be easily worked into something family-friendly or meal-prep friendly if you batch some extra broccoli and eggs to throw into other meals throughout the week. SOS at its finest. The miso just does something magical to this whole thing – if you don’t have it I think you’ll still end up just fine. But if you have it (hopefully I already convinced you to buy some with the Miso Crunch Salad!) it will elevate the flavor and add a depth that’s just really amazing for such a fast and easy recipe.

Slippery, spicy, bossy noodles with a minimal-ingredient sauce, topped with a pile of roasty smashed broccoli and a perfectly messy soft egg. Yes, please.

4 servings

~50 min

Ingredients

Chili Garlic Pappardelle

  • Pasta8 oz
  • Salted Butter4 tbsp
  • Garlic, minced1 clove
  • Hoisin Sauce3 tbsp
  • Honey1 tbsp
  • Chili Crisp1 tbsp
  • White Miso Paste1 tbsp
  • Water, reserved cooking½ cup
  • Black Pepper, freshly groundto taste
  • Chili Crisp optional1 tbsp

Smashed Broccoli and Eggs

  • Broccoli, cut into florets1 head
  • Extra Virgin Olive Oil1 tbsp
  • Salt½ tsp
  • Eggs×4

Instructions

  1. Roast the Broccoli

    Preheat the oven to 425 degrees. Arrange the broccoli on a sheet pan; drizzle with olive oil and sprinkle with salt. Roast for 20-25 minutes until softened and roasty. Smash each piece of broccoli with the back of a wooden spoon to create flat little crispy bites – transfer back to the oven and roast for another 5-10 minutes.

  2. Cook the Eggs

    Use an egg cooker and fill the water line to “medium.” Let the eggs rest in cold water for about 5 minutes when they’re done cooking. Alternatively, use a pot on the stove to make a 6-minute egg.

  3. Cook the Pasta

    Cook pappardelle according to package directions.

  4. Make the Sauce

    Melt butter in a large skillet over medium heat. Add garlic; cook until soft and fragrant. Add hoisin, honey, chili oil, and miso; whisk until mostly incorporated. Add reserved pasta water and let it come to a gentle simmer; add pasta and continue to cook for 3-5 minutes until the sauce is coating all of the bits of pasta.

  5. Assemble and Serve

    Serve the smashed broccoli and soft egg on top of a bowl of noodles, with an extra dollop of chili crisp over the eggs.

Serving It To a Family?

For kids, pull out some noodles before they hit the sauce and make buttered noodles for them. They love the roasted broccoli and eggs. Basically, all the same things, deconstructed, and minus the spicy.

Recipe from pinchofyum.com

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