Chili garlic pappardelle with smashed broccoli and soft eggs is a flavorful and comforting pasta dish that offers a delightful combination of textures and flavors. The wide, flat pappardelle noodles are tossed in a spicy chili garlic sauce, providing a rich, aromatic base that’s both hearty and satisfying. Smashed broccoli adds a wonderful crunch and earthy flavor, while perfectly soft eggs with runny yolks create a luxurious, velvety coating for the pasta. This dish is both simple to prepare and impressive enough to serve for a special occasion, making it a versatile option for any meal. Garnished with a sprinkle of Parmesan cheese and fresh herbs, this pasta is a perfect balance of spicy, savory, and creamy.
Ingredients:
- 8 oz pappardelle pasta
- 2 cups broccoli florets
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 1 tsp red chili flakes (adjust to taste)
- 1/2 tsp salt, plus more for boiling water
- 1/4 tsp black pepper
- 1/4 cup grated Parmesan cheese
- 2 large eggs
- 1 tbsp lemon juice
- Fresh parsley, chopped (for garnish)
- Extra grated Parmesan (for serving)
Instructions:
- Cook the Pappardelle:
- Bring a large pot of salted water to a boil. Add the pappardelle and cook according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set it aside.
- Prepare the Broccoli:
- While the pasta cooks, steam or boil the broccoli florets until they are just tender, about 4-5 minutes. Drain and transfer the broccoli to a large skillet over medium heat.
- Sauté the Broccoli:
- Add 1 tablespoon of olive oil to the skillet with the broccoli. Use a fork or potato masher to gently smash the broccoli, creating a mix of chunky and finely mashed pieces. Cook for 2-3 minutes, allowing the broccoli to get slightly crispy.
- Make the Chili Garlic Sauce:
- Push the broccoli to one side of the skillet and add the remaining olive oil. Add the minced garlic and red chili flakes, sautéing for about 1 minute until fragrant. Mix the garlic and chili with the broccoli, then season with salt and black pepper.
- Combine Pasta and Sauce:
- Add the cooked pappardelle to the skillet with the broccoli and chili garlic mixture. Toss to coat the pasta evenly, adding a splash of reserved pasta water if needed to create a light sauce. Stir in the lemon juice and grated Parmesan cheese.
- Cook the Eggs:
- In a separate small skillet, bring a small amount of water to a gentle simmer. Carefully add the eggs and poach them for about 3-4 minutes until the whites are set but the yolks are still runny. Remove the eggs with a slotted spoon.
- Serve:
- Divide the chili garlic pappardelle with smashed broccoli among serving plates. Top each serving with a soft-poached egg. Garnish with fresh parsley and extra Parmesan cheese.
Chili garlic pappardelle with smashed broccoli and soft eggs is a beautifully balanced dish that offers the perfect mix of spice, creaminess, and crunch. The runny yolk from the soft eggs adds richness, elevating this pasta to a gourmet experience that’s both easy to make and utterly satisfying.
