If ever there was a dish designed to cozy up with at dinnertime, it’s this Chili Garlic Pappardelle with Smashed Broccoli and Soft Eggs. Wide ribbons of saucy pasta get tossed with a spicy, savory blanket of hoisin, miso, and chili crisp, then crowned with deeply crisped broccoli and just-set, jammy eggs. Each bite is a riot of silky noods, punchy garlic heat, creamy yolk, and sweet-edged veggie goodness—a fusion of comforting Asian and Italian flavors that feels both fancy and weeknight-easy. I can’t wait for you to try my go-to “wow” pasta recipe!
Ingredients You’ll Need
Ingredients You’ll Need
This recipe comes together with just a handful of pantry and produce staples, but each one earns its place at the table. Every ingredient in Chili Garlic Pappardelle with Smashed Broccoli and Soft Eggs adds a unique pop of flavor, bright color, or melt-in-your-mouth texture that transforms simple pasta into an absolute feast.
- Pappardelle pasta: These broad, chewy noodles catch all the gorgeous sauce and give the dish its irresistible, slurp-worthy texture.
- Unsalted butter: The key to a silky, glossy sauce that coats every strand with rich, buttery flavor.
- Garlic clove: One fresh, finely minced clove adds punchy, pirouetting warmth right from the start.
- Hoisin sauce: This sweet-salty condiment brings depth, a whisper of tang, and a little something special to every bite.
- Honey: Just a drizzle balances the savory and spicy elements, elevating the whole dish.
- Chili crisp: Piles on the heat, crunch, and garlicky zing—use more or less, depending on your spice mood.
- White miso paste: Adds a fabulous umami roundness and a hint of subtle funk, making your sauce unforgettable.
- Reserved pasta cooking water: The starchy magic to loosen (or thicken!) your sauce until it’s silky and perfect.
- Freshly ground black pepper: Gives a gentle bite and completes the cozy, savory profile.
- Broccoli (large head): Roasted until nutty, then smashed into nooks and crannies for ultimate crispiness—absolute magic!
- Olive oil: Helps the broccoli roast up golden and delicious, infusing richness.
- Salt: Brings out all the best in your broccoli and balances the dish.
- Fresh lemon juice (optional): A pop of citrus to brighten the roasted flavors—totally optional but highly recommended.
- Large eggs: Perfectly soft-boiled and jammy in the center, these are your creamy, golden toppers.
How to Make Chili Garlic Pappardelle with Smashed Broccoli and Soft Eggs
Step 1: Roast and Smash the Broccoli
Fire up your oven to 425°F and get ready for broccoli that just might turn you into a roasted veggie enthusiast if you aren’t already. Toss the florets generously with olive oil and a sprinkle of salt so every bundle gets coated. Spread them in a single layer on your sheet pan—no crowding!—and roast for 20 to 25 minutes, flipping once, until they’re fork-tender. Then comes the best part: gently smash each floret with the back of a spoon or spatula so the edges split open. Return the tray to the oven for another 5 to 10 minutes to let those fuzzy bits get irresistibly crispy and browned.
Step 2: Boil Your Pappardelle
Bring a big pot of salted water to a rolling boil, then tuck in your wide pappardelle noodles. Cook them according to the package directions until they’re just shy of perfect al dente—remember, they’ll finish in the sauce. Before draining, scoop out half a cup of that starchy golden pasta water, which will help turn your sauce into silk later on.
Step 3: Build the Chili Garlic Sauce
In the biggest skillet you’ve got, melt your butter over medium heat until it’s just foaming and fragrant. Add your minced garlic and sauté for one or two minutes, stirring to avoid browning. Swirl in the hoisin, honey, chili crisp, and miso paste. Once these meld, pour in the reserved pasta water and whisk everything together—watch as your sauce transforms into a glossy, spicy-savory dream begging to cling to noodles.
Step 4: Toss the Pasta in the Sauce
Add your hot, drained pappardelle straight to the skillet and toss confidently until the ribbons are coated in all that saucy magic. Finish with a fat grind or two of black pepper. Taste. Adjust. Is it perfect? Is it spicy enough? More hoisin for umami or extra chili crisp for heat, if you’d like! This is your bowl—make it sing.
Step 5: Prepare the Soft-Boiled Eggs
Bring a separate pot of water to a gentle, rolling boil. Carefully lower in your eggs and cook for 6 to 7 minutes—set a timer so the yolks stay just the right amount of runny. Transfer the eggs to an icy cold water bath. Once cool, peel them with gentle hands (run them under water if needed!). Each egg will be jiggly and golden in the center—true jammy perfection.
Step 6: Assemble Like a Pro
Divide your saucy pappardelle between shallow bowls or wide plates, topping each with a generous mound of crispy smashed broccoli. Halve your eggs gently and set them, yolk side up, on the pasta. Drizzle with any extra chili crisp, and if you like, squeeze fresh lemon juice over the broccoli right before serving. Get ready for the ultimate bite!
How to Serve Chili Garlic Pappardelle with Smashed Broccoli and Soft Eggs
Garnishes
A final flourish makes this dish pop! Add a bit more chili crisp right before serving for bonus color and crunch. A sprinkle of toasted sesame seeds or a light hand with chopped chives adds freshness and a hint of bite. That drizzle of lemon juice is more than a garnish—it brightens all those savory, spicy notes, so don’t skip it if you have a lemon handy.
Side Dishes
Let the Chili Garlic Pappardelle with Smashed Broccoli and Soft Eggs be the star, but for a fuller table, serve it alongside a crisp Asian cucumber salad or a quick pickled radish for tangy crunch. A simple arugula or citrus salad works wonders, and a little crusty bread lets you swoop up every puddle of dreamy sauce.
Creative Ways to Present
Turn this into a dinner party centerpiece by scattering the broccoli and halved eggs family-style over a giant serving platter of silky pappardelle. Or build individual bowls with a base of greens or sautéed spinach for a veggie boost. For brunch, pair with mimosas and let guests top their own bowls with extra chili crisp, herbs, or even a sprinkle of Parmesan for a playful Italian-Asian fusion twist.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Chili Garlic Pappardelle with Smashed Broccoli and Soft Eggs, lucky you! Pop leftovers into airtight containers and stash them in the fridge for up to three days. For best results, store the saucy pasta and broccoli separately from the soft eggs; this way, everything stays fresh and you avoid overcooked yolks when reheating.
Freezing
Pasta and roasted veggies can be frozen; soft-boiled eggs, not so much! Spoon the pappardelle and broccoli together into freezer-safe containers, leaving out the eggs. Freeze for up to one month. When you’re ready to enjoy again, make a fresh batch of jammy eggs to crown your reheated pasta.
Reheating
To bring everything back to life, reheat the pasta and broccoli gently in a skillet over medium-low heat with a splash of water or broth to loosen the sauce. Make sure not to overcook the pasta. For soft eggs, quickly submerge them, in their shell, in hot water for a minute to take off the chill before peeling—or simply slice cold over the warm pasta for a creamy, contrasting bite.
FAQs
Can I use a different type of pasta if I can’t find pappardelle?
Absolutely! Fettuccine or tagliatelle make a lovely substitute, and even linguine holds onto the sauce quite well. Choose any long, wide noodle you love—the heart of Chili Garlic Pappardelle with Smashed Broccoli and Soft Eggs is in the sauce and toppings, not just the pasta.
What if I don’t have chili crisp on hand?
No problem! Swap in chili garlic oil or even a spoonful of sambal oelek or sriracha for a little heat. A pinch of red chili flakes stirred into the hot butter and garlic would also do the trick for a homemade spin.
Can I make Chili Garlic Pappardelle with Smashed Broccoli and Soft Eggs vegan?
You sure can! Use your favorite plant-based butter, swap in maple syrup for honey, and skip the egg or replace it with sliced avocado or marinated tofu. Double-check that your hoisin and miso are vegan-friendly, and you have a show-stopping meatless meal.
How can I prep the broccoli or eggs in advance?
Roast and smash the broccoli up to a day ahead, then re-crisp it in a hot oven before serving. Soft-boiled eggs can be made three days ahead and kept in the fridge, still in their shells, until you’re ready to peel and serve. This makes assembling Chili Garlic Pappardelle with Smashed Broccoli and Soft Eggs extra speedy!
Is this recipe kid-friendly?
Definitely, as long as you control the spice level. Hold back a bit on the chili crisp for little ones and let everyone add extra heat to their own bowls. The sweet, savory sauce and chewy noodles are a huge hit with adventurous eaters of all ages.
Final Thoughts
This is the kind of recipe I come back to over and over, and I hope Chili Garlic Pappardelle with Smashed Broccoli and Soft Eggs becomes a regular at your table too. With its bold flavors, playful texture, and pure comfort in every forkful, it’s perfect for a solo supper or a full-on dinner celebration. If you give it a try, I’d love to hear how you make it your own!
Print
Chili Garlic Pappardelle with Smashed Broccoli and Soft Eggs Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting, Boiling, Sautéing
- Cuisine: Fusion (Asian-inspired Italian)
- Diet: Vegetarian
Description
A delectable fusion dish combining the bold flavors of chili garlic pappardelle with smashed broccoli and soft-boiled eggs. This recipe offers a harmonious blend of spicy, savory, and umami notes, creating a satisfying and flavorful meal.
Ingredients
Pasta & Sauce:
- 8 oz pappardelle pasta (fresh or dried)
- 4 tbsp unsalted butter
- 1 garlic clove, finely minced
- 3 tbsp hoisin sauce
- 1 tbsp honey
- 1 tbsp chili crisp (or more to taste)
- 1 tbsp white miso paste
- ½ cup reserved pasta cooking water
- Freshly ground black pepper, to taste
Smashed Broccoli:
- 1 large head broccoli, cut into florets
- 1 tbsp olive oil
- ½ tsp salt
- Fresh lemon juice (optional)
Soft-Boiled Eggs:
- 4 large eggs
Instructions
- Roast the broccoli: Preheat oven to 425°F. Toss broccoli with olive oil and salt, roast until tender. Smash and return for crispiness.
- Cook the pasta: Boil pappardelle until al dente, reserve pasta water, drain.
- Make the sauce: Melt butter, sauté garlic, add hoisin, honey, chili crisp, miso. Whisk in pasta water.
- Toss pasta: Combine pappardelle with sauce, season with pepper.
- Make soft-boiled eggs: Boil eggs for 6–7 mins, chill, peel.
- Assemble: Plate pappardelle, top with broccoli, egg halves. Add chili crisp, lemon.
Notes
- Use chili garlic oil for more heat or soy sauce as a hoisin substitute.
- Air-fry broccoli for a quicker option, pre-make eggs and store in the fridge.
