Slippery, spicy, overpowering noodles with a sauce with minimal ingredients, topped with a pile of roasted, mashed broccoli and a perfectly messy soft egg. Yes please.
This recipe is sponsored by DeLallo.
This is a brand new recipe that's part of our Spring 2023 SOS series – in other words, EASY recipes! View our full collection of SOS recipes here.
In this post: Everything you need for pappardelle with chilli and garlic
Lindsay's notes
Oh man, these slippery, spicy noodles are a delight. Silky, rich, full of deep flavor and a flash of heat!
I would say that this recipe belongs less in the “normal family dinner” category and more in the “hangry/extreme craving/last minute meal” category.
The big flavors end up being a little too much for my kids, so I make this for a hungry mommy-in-the-moment moment who calls for something ultra-satisfying, silky, and spicy. I often find myself eating it directly on the stove in a moment of pure and absolute joy.
And luckily, the components can work for everyone (buttered noodles are always a win for kids, plus eggs and broccoli!), so it can easily be transformed into something family-friendly or meal prep-friendly if you add broccoli and add extra eggs to your other meals during the week. SOS at its best.
Miso adds something magical to this whole thing: even if you don't have it, I think you'll still be fine. But if you have it (I hope I've already convinced you to buy some with the Miso Crunch Salad!) it will elevate the flavor and add a depth that is truly amazing for such a quick and easy recipe.
Chili Garlic Pappardelle Video
Press
Description
Slippery, spicy, overpowering noodles with a sauce with minimal ingredients, topped with a pile of roasted, mashed broccoli and a perfectly messy soft egg. Yes please.
Chili Garlic Pappardelle:
Mashed Broccoli and Eggs:
- Broccoli: Preheat oven to 425 degrees. Arrange broccoli on baking sheet; drizzle with olive oil and sprinkle with salt. Roast for 20-25 minutes until softened and roasted. Mash each piece of broccoli with the back of a wooden spoon to create flat, crunchy morsels; transfer them back to the oven and roast for another 5 to 10 minutes.
- Egg: I use this egg cooker (affiliate link) and fill the water line to “medium”. I let the eggs rest in cold water for about 5 minutes once they were done cooking. You can also just use a regular pot on the stove to make an egg in 6 minutes. Here's more about it.
- Pasta: Cook the pappardelle according to the directions on the package.
- Sauce: Melt the butter in a large skillet over medium heat. Add garlic; cook until soft and fragrant. Add hoisin, honey, chili oil, and miso; beat until fully incorporated (it will be a little chunky from the miso but will flatten). Add the reserved pasta water and let it simmer gently; add the pasta and continue to cook for 3-5 minutes until the sauce covers all the pasta pieces.
- EAT! Half the time I end up eating these stovetop noodles in all their slippery, tangy goodness. But if you can make it, serve the mashed broccoli and soft egg over a bowl of noodles, with an extra pinch of chilli crunch on top of the eggs, and it's a wonderful meal.
- Preparation time: 10 minutes
- Cooking time: 30 minutes
- Category: Pasta
- Method: One hundred guns
- Kitchen: Asian inspiration
Keyword: chili garlic pappardelle, miso butter pappardelle, pappardelle recipe
Why Pappardelle?
The wide shape of pappardelle is really fun. I stock up on DeLallo egg pasta, including but not limited to pappardelle, tagliatelle, etc. We LOVE DeLallo and have worked with them for years – our longest running sponsor, and for good reason. They have the best pasta essentials, both made with love and a great commitment to quality here in the USA and imported from Italy.
I normally use pappardelle for more standard recipes like burst tomato pappardelle, slow cooked ragu, lemon pappardelle with shrimp, etc. (ALSO DELICIOUS.)
But in this case, pappardelle reminds me of the wide, flat Asian noodles that are so delicious in recipes like pad see ew — and the DeLallo ones I keep in my pantry are perfect for this spicy, noodle-based little number. It's a fun Italian-Asian inspired combination that is ultimately really delicious.
Why Miso?
Miso is a fermented soybean paste used in Japanese cuisine.
I love white miso for sauces and dressings – remember the Miso Crunch Salad?
In this case, I think it creates a really great flavor without taking much time. The slightly sweet, freshly fermented flavor transforms into a silky, slippery, almost imperceptible sauce for the noodles. When I've made it without the miso, it's just missing that thing that keeps me going back for seconds and thirds. The flavor of miso with the sweetness of honey and the crunch of crunchy chili pepper? Mmm yes.
Anything else to use besides broccoli or eggs?
Almost any veggie would work here! Peppers, spinach, bok choy? Just roast or steam them and throw them on.
And as an alternative protein, I think a nice piece of grilled marinated chicken (Asian flavors, ideally) would be really good here.
One final thought: I personally love a big pile of twisted, tangled, unbroken noodles (without vegetables), so that's why I prefer to layer them rather than mixing vegetables and proteins directly. Noodles can stand alone!
Make it less spicy?
Leave out the crunchy chili or buy the less spicy chili! If you can find a crunch of onion and chilli, it's delicious and I find it very delicate.
Serve it to a family?
I have two little kids, so for my girls we get out some spaghetti before they get to the sauce and make some buttered spaghetti for them! And they love roasted broccoli and eggs. Basically, all the same stuff, deconstructed and without the spiciness. Everyone wins!
Thanks to DeLallo for sponsoring this recipe!
