Chili Garlic Pappardelle with Smashed Broccoli and Soft Eggs Recipe

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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.

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.

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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

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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.

Chili Garlic Pappardelle:

Smashed Broccoli and Eggs:

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.
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.

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!

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