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You’ve topped yourself, Lindsay. Fantastic! Even without the eggs and broccoli, my daughter and I enjoyed it the next day. Thanks!
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 Chili Garlic Pappardelle
- Lindsay’s Notes
- Chili Garlic Pappardelle Video
- Chili Garlic Pappardelle Recipe
- Frequently Asked Questions
- Reviews
Lindsay’s Notes
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.
Chili Garlic Pappardelle Video
Chili Garlic Pappardelle with Smashed Broccoli and Soft Eggs
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
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.
Ingredients
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
- 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. If you have an air fryer, you could make this recipe for the broccoli.
- Eggs: 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 when they’re done cooking. You can also just use a normal pot on the stove to make a 6-minute egg. Here’s more on that.
- Pasta: Cook pappardelle according to package directions.
- 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 (it’ll be a little chunky from the miso but it’ll smooth out). 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.
- EAT! Half the time I just end up eating these noodles over the stove in all their slippery, spicy goodness. But if you can manage, get the smashed broccoli and soft egg served up on top of a bowl of noodles, with an extra dollop of chili crisp over the eggs, and that is one beautiful meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Asian-Inspired
Keywords: chili garlic pappardelle, miso butter pappardelle, pappardelle recipe
Why Pappardelle?
The wide shape of pappardelle is just so fun. I keep myself stocked up with DeLallo egg pastas, including but not limited to pappardelle, tagliatelle, etc. We LOVE DeLallo and have worked with them for years – our longest running sponsor, and for very, very good reason. They have the best pasta essentials, both made with love and a high commitment to quality here in the US and imported from Italy.
Normally I use pappardelle for more standard recipes like the burst tomato pappardelle, slow cooker ragu, date night lemon pappardelle with shrimp, etc. (ALSO DELICIOUS.)
But in this case, the pappardelle reminds me of the wide, flat Asian noodles that are so delicious in recipes like pad see ew – and the DeLallo ones that I keep in my pantry are perfect for this spicy, noodle-y little number. It’s a fun Italian-Asian inspiration and combo that is – bottom line – very delicious.
Why Miso?
Miso is a fermented soybean paste that is used in Japanese cooking.
I love white miso for sauces and dressings – remember the Miso Crunch Salad?
In this case, I think it builds really great flavor without requiring a bunch of time. The slightly sweet, barely fermented taste works into a silky, slippery, barely-there sauce for the noodles. When I’ve made it without the miso, it’s just missing that thing that makes me go back for seconds and thirds. The funk of the miso with the sweetness of the honey and the crunch from the chili crisp? Mm yes.
Something Else To Use Besides Broccoli Or Eggs?
Just about any veggies would work here! Peppers, spinach, bok choy? Just roast or steam them and throw them on top.
And for an alternative protein, I think a nice piece of grilled, marinated chicken (Asian flavors, ideally) would be really good here.
One last thought: I personally love a big pile of twisted, tangled, uninterrupted noodles (no veggies), so that’s why I prefer layering over mixing the veg and protein right in. The noodles can stand alone!
Making It Less Spicy?
Just leave out the chili crisp, or buy the less-spicy chili crisp! If you can find a chili onion crunch, that is delicious and I find it to be very mild.
Serving It To a Family?
I have two young kids, so for my girls, we pull out some noodles before they hit the sauce and make buttered noodles for them! And they love the roasted broccoli and eggs. Basically, all the same things, deconstructed, and minus the spicy. Everybody wins!
Thank you to DeLallo for sponsoring this recipe!
This was absolutely incredible! The combo of slippery, spicy noodles with that smoky smashed broccoli and runny egg is pure comfort food magic. The sauce came together so easily and had such deep, savory flavor—the miso and chili crisp are total game-changers. Already planning to make this again (and again)!
This was a family loved recipe! I added ground chicken which I cooked with shallots, garlic and hoisin. For the noodles, I used Laoganma spicy chili crisp, miso paste from Trader Joe’s and Gochugaru chili oil from algae cooking club. We love our chili in this house.
Thanks for a great recipe!
Amazing! The flavors and the texture of the papperdelle pasta go so well. Another hit from pinch of yum! Thanks Lindsay!
So delicious and pretty quick and easy to make too. Favorite recipe I’ve found in a while; I’ll be making this frequently.
We freaking inhaled these noodles. I blew it on the eggs, but that’s fine. It’s dealing with altitude, but quite honestly I think the fried eggs I made instead were just as fine. I honestly didn’t know I needed a new comfort food until trying these.
Yeah. Comfort noodles to be sure. Thanks for sharing your recipe!!
Wow fantastic flavor. Had to use wide egg noodles and made divits and cracked in 4 eggs. The broccoli was a nice addition.
Oops, forgot to rate.
This is shockingly good! I’ve eaten it three nights in a row for dinner, then went out and purchased more pasta so I can have it for three nights more! Instead of the egg, served it with marinated, baked tofu and, of course, the broccoli. Geez, it’s only 4:30 pm and my mouth is already watering for tonight’s dinner!!
This Chili Garlic Pappardelle recipe looks absolutely delicious! I love the idea of combining smashed broccoli and soft eggs for added creaminess. Can’t wait to try this out for a cozy dinner night. Thank you for sharing such a flavorful dish!
Wow. I’m a very longstanding friend of your blog&recipes, and make lots of them over and over….
This week I saw this Chili Crisp Pappardelle and thought it sounded just right for this busy week. I usually don’t make all the components of a recipe if there’s a veg and egg and several “extras,” but this looked both simple and I loved the idea of all the textures. So for the first time ever (cue the trumpets!) I made it ALL!
And::: Home Run.
It was super easy- a little stirring here, a little smashing there, and Boom! Dinner.
Thanks for this (and for many many years of great cooking!)- I can’t wait for tomorrow when the leftovers will appear. 🙂
Unbelievable!!! Our friends made a brisket, and we put that on top with more chili crisp. So delicious 🙂
My family LOVED this – including my picky 12 yo. My husband said he’d be happy eating this in a restaurant. They all voted it best new recipe we’ve tried in a while. Thank you so much! I do agree with another commenter that this isn’t the quickest meal to prepare. But it’s totally worth it. Thanks again, PoY! I don’t know what we’d eat without you.
This meal is amazingly delicious! We have made this several times now and it’s a family favorite!
Made this tonight and it was a hit!! Had some extra time so added sautéed ground chicken and bell peppers and onions and it was delightful. The ratios on the sauce are excellent, I didn’t have any miso and it still turned out so great. Thank you for the beautiful recipe, we’ll be making it again 🙂
Can’t wait to try it!
I made this recipe last night and it was hands down one of the best things I’ve made in quite some time. The sauce is absolutely fantastic! I’m a vegetarian so I added chili crunch tofu to mine and my husband (non-veg) added baked chicken thighs. This will definitely be a repeat recipe for us.
Both my husband & I really enjoyed the flavour. So delicious. Definitely a keeper. I added carrot sticks to the baking sheet with the broccoli. They were already cut up in fridge. Didn’t smash them though. Ha.
Question: Any tips on how to peel HOT soft boiled eggs without mutilating them ? 🙂
After your eggs are done cooking, it’s a good idea to toss them into a bowl of ice water to prevent them from continuing to cook. This also makes it a bit easier for peeling! Hope this helps!
What can I use instead of pappardelle?! This shape is impossible to find gluten free (probably wouldn’t hold up well). 😫
If you can find gluten-free tagliatelle, that works well! Otherwise, you could try gluten-free fettuccine.
I don’t usually comment, but I have to with this recipe.
I never thought I’d find a recipe that pleases all of my teenagers, yet this is what they ask for, every Sunday and by now, we have to triple the recipe. No leftovers, ever!
Thank you for yet another amazing recipe!
YUM!!!!!! I loved trying this recipe! So much flavor on chewy noodles! The crunch roasted veg adds a lot too. I did broccoli & mini sweet peppers that had one foot in the grave – this is a life saver recipe for produce that’s a little past its prime. I wish I had more sauce to just dip stuff in 😂 it’s that good!
Great post. Thank you
This dish looks absolutely tantalizing! The combination of chili garlic pappardelle with smashed broccoli and soft eggs is a stroke of culinary genius. The vibrant colors and enticing flavors are sure to awaken the taste buds. The chili garlic-infused pasta adds a fiery kick that perfectly complements the earthy, nutty notes of the smashed broccoli. And let’s not forget about those soft eggs, adding a creamy richness that brings the whole dish together. It’s a true feast for both the eyes and the palate. I can’t wait to give this recipe a try and savor every delicious bite!
when i try this chili garlic pappardelle with Spicy Chili Sauce this is will blow my mind and my guest
You’ve topped yourself, Lindsay. Fantastic! Even without the eggs and broccoli, my daughter and I enjoyed it the next day. Thanks!
Such a unique and delicious combination of flavours! Like nothing I’ve ever made before. I couldn’t find miso paste at my store so I just used a bit of stock instead.
Agree that it’s not really a SOS meal as there’s lots of dishes – but it’s definitely worth it. I’ll have to double it next time as our family of 4 devoured it!