Slippery, spicy pappardelle tossed in a bold chili garlic sauce, topped with crispy smashed broccoli and a runny soft egg. Saucy, steamy, and impossible to resist—this bowl is pure crave-worthy comfort.This bowl of chili garlic pappardelle is the cozy, spicy hug you didn’t know you needed. Perfect for lazy nights, cozy weekends, or just any day that deserves something fiery, saucy, and unforgettable.

Spicy. Savory. Full of Soul.

It is not just another pasta night. Meet broad, slippery pappardelle pasta with a fiery chili garlic sauce, crispy roasted broccoli, and an ideal messy soft egg on top. It is decadent, spiced, and addictive.

Why You’ll Love This Recipe

  • Slippery, saucy pappardelle? Yes.
  • Fiery chili garlic sauce with hoisin, honey & miso? Yes, yes.
  • Crispy smashed broccoli + a jammy soft-boiled egg? PERFECTION.
    This bowl is full of comfort, heat, and flavor in every single bite.

So what is so special about this dish? The sauce.

It is a easy mixture of butter, garlic, hoisin, honey, chili crisp and miso that takes a few minutes to prepare. It is spicy, a little sweet, and rich in umami, a real flavor bomb.

INGREDIENTS

Chili Garlic Pappardelle (For 2 Servings)

  • 4 ounces egg pappardelle
  • 2 tablespoons butter
  • 1/2 clove garlic, minced
  • 1 ½ tablespoons hoisin sauce
  • 1 ½ teaspoons honey
  • 1 ½ teaspoons chili crisp (more if desired)
  • 1 ½ teaspoons white miso
  • 1/4 cup reserved pasta cooking water
  • Freshly ground black pepper, to taste
  • 1 ½ teaspoons chili crisp (optional, for topping)

Smashed Broccoli and Eggs

  • 1/2 head of broccoli, cut into florets (about 2 cups)
  • 1/2 tablespoon olive oil
  • 1/4 teaspoon salt
  • 2 eggs

INSTRUCTIONS

Step1: Broccoli: Set the oven to 425 degrees. Place the broccoli on a sheet pan; drizzle with olive oil and sprinkle with the salt. Roast 20-25 minutes until soft and roasty. Bash every floret of broccoli with the back of a wooden spoon to make flat little crispy bites – put back in the oven and roast another 5-10 minutes. With an air fryer, you may prepare this recipe on the broccoli.

Step2: Eggs: add water up to the medium line. When the eggs are cooked, I allow them to stay in cold water for approximately 5 minutes. A 6-minute egg can also be made simply by using a regular pot on a stove.

Step3: Pasta: Prepare pappardelle as indicated on the package.

Step4: Sauce: Melt the butter in a large skillet over medium-heat. Add garlic; cook, until tender and aromatic. Stir in hoisin, honey, chili oil and miso; whisk until largely combined (it will be a bit chunky with the miso but will smooth out). Add reserved pasta water and bring to low boil; add pasta and cook an additional 3-5 minutes until sauce is coating all the pieces of pasta. 

No broccoli? Add you own twist

  • Roasted bell peppers
  • Air-fried bok choy
  • Wilted spinach

Need protein? Try:

  • Grilled sesame-soy chicken
  • Crispy tofu
  • Shrimp stir-fried with garlic and chili

Pro Tip:Too hot to handle? Customize the Spice

 Use less chili crisp or swap it with chili onion crunch for a milder, still-tasty flavor.


Quick Recipe Recap

Prep Time: 10 mins
Cook Time: 30 mins
Method: Stovetop + Oven
Category: Pasta
Cuisine: Asian-inspired Fusion