Introduction
Chili Garlic Pappardelle with Smashed Broccoli and Eggs is a delightful fusion dish that perfectly balances flavors and textures. The creamy and spicy sauce coats the tender pappardelle, while the roasted broccoli adds a crispy bite, and the soft-boiled eggs bring richness to each serving. This dish is not only satisfying but also visually appealing, making it great for a weekday dinner or a special occasion.
Ingredients
Chili Garlic Pappardelle:
– 8 ounces 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 extra virgin olive oil
– 1/2 teaspoon salt
– 4 eggs
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Yield
Serves 4
Enjoy making this flavorful and hearty meal that combines the delicious elements of chili, garlic, and fresh vegetables, brought together beautifully with pasta and eggs.
Detailed Directions and Instructions
Broccoli
Preheat the oven to 425°F (218°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 slightly charred. Using the back of a wooden spoon, gently smash each piece of broccoli to flatten them into crispy bites. Return to the oven and roast for an additional 5-10 minutes.
Eggs
While the broccoli is roasting, prepare the soft-boiled eggs. Bring a pot of water to a gentle simmer. Carefully add the eggs and cook for 6 minutes. Transfer the eggs to a bowl of ice water to stop the cooking process. Once cooled, peel the eggs and set aside.
Pasta
Cook the pappardelle according to package instructions. Reserve 1/2 cup of the pasta cooking water before draining.
Sauce
In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté until soft and fragrant. Stir in the hoisin sauce, honey, chili crisp, and white miso; whisk until mostly incorporated (the miso may remain slightly chunky but will smooth out). Add the reserved pasta water and bring to a gentle simmer. Add the cooked pappardelle to the skillet and toss to coat the noodles evenly with the sauce. Continue to cook for 3-5 minutes until the sauce clings to the pasta.
Assemble
Divide the sauced pappardelle among serving bowls. Top each portion with the smashed broccoli and a soft-boiled egg. For an extra kick, add an additional dollop of chili crisp over the eggs. Serve immediately and enjoy.
Notes
Cooking Time
Ensure to monitor the broccoli closely during the roasting process to avoid burning.
Egg Cooking
Adjust the boiling time of the eggs according to your preference for doneness; for harder yolks, increase cooking time by 1-2 minutes.
Chili Crisp
You can adjust the amount of chili crisp based on your heat preference.
Pasta Storage
If you have leftovers, store the pappardelle and sauce separately from the broccoli and eggs for best texture upon reheating.
Cook techniques
Roasting Broccoli
To roast broccoli, preheat the oven to 425°F (218°C). Arrange florets on a sheet pan, drizzle with olive oil, and sprinkle with salt. Roast for 20-25 minutes until softened and slightly charred.
Smashing Broccoli
After roasting, use the back of a wooden spoon to gently smash each broccoli piece into a flatter shape. Return to the oven for an additional 5-10 minutes to achieve crispy bites.
Soft-Boiling Eggs
To soft-boil eggs, bring a pot of water to a gentle simmer. Carefully add the eggs and cook for 6 minutes. Transfer to ice water to stop cooking, then peel after cooling.
Cooking Pappardelle
Follow package instructions to cook egg pappardelle. Reserve 1/2 cup of the pasta cooking water before draining to use in the sauce.
Making the Sauce
In a skillet, melt butter and sauté minced garlic until fragrant. Add hoisin sauce, honey, chili crisp, and white miso, whisking until combined. Incorporate reserved pasta water and bring to a gentle simmer.
Tossing Pasta
Add cooked pappardelle to the sauce in the skillet. Toss to coat the noodles evenly, cooking for 3-5 minutes until the sauce clings to the pasta.
Assembling the Dish
Divide the sauced pappardelle into serving bowls, top with smashed broccoli and a soft-boiled egg. Add a dollop of chili crisp if desired.
FAQ
Can I use a different type of pasta?
Yes, you can substitute pappardelle with any pasta of your choice, though cooking times may vary.
What can I use if I don’t have hoisin sauce?
You can use a mix of soy sauce and a bit of sugar or a homemade alternative if you don’t have hoisin sauce.
How can I make the dish spicy?
Increase the amount of chili crisp in the sauce or add red pepper flakes for extra heat.
Can I make this dish vegetarian?
Yes, simply omit the eggs or replace them with a plant-based protein or tofu scramble.
What should I do with leftover sauce?
Store leftover sauce in an airtight container in the refrigerator for up to a week. It can be reused with pasta or as a marinade.
Conclusion
The combination of Chili Garlic Pappardelle with Smashed Broccoli and Eggs offers a delightful balance of flavors and textures. The spicy, savory sauce paired with the roasted broccoli and creamy soft-boiled eggs makes it a unique and satisfying dish. This meal not only delivers on taste but also packs a nutritional punch with vibrant vegetables and protein-rich eggs, making it perfect for any time of the day.
Chili Garlic Ramen
Use ramen noodles in place of pappardelle, maintaining the chili garlic sauce for a quick and comforting bowl.
Garlic Butter Broccoli with Quinoa
Replace the pappardelle and eggs with quinoa, drizzling the same garlic butter over roasted broccoli for a wholesome protein-packed meal.
Spicy Hoisin Stir-Fried Noodles
Substitute pappardelle with rice noodles tossed in the hoisin sauce mixture for an easy stir-fry.
Broccoli and Cheese Omelette
Incorporate smashed broccoli from the original recipe into a fluffy cheese omelette for a breakfast twist.
Chili Garlic Vegetable Fried Rice
Transform leftover vegetables into a fried rice dish, using the chili garlic sauce for a zesty flavor boost.
