Description
A comforting bowl of pappardelle smothered in a chili-garlic sauce, topped with roasted broccoli and soft-boiled eggs.
Ingredients
Scale
- 8 ounces DeLallo Egg Pappardelle
- 4 tablespoons butter
- 1 clove garlic, minced
- 3 tablespoons hoisin sauce
- 1 tablespoon honey
- 1 tablespoon chili crisp
- 1 tablespoon white miso
- 1/2 cup reserved cooking water
- Freshly ground black pepper, to taste
- 1 head of broccoli (about 4 cups cut into florets)
- 1 tablespoon DeLallo Private Reserve Extra Virgin Olive Oil
- 1/2 teaspoon salt
- 4 eggs
Instructions
- Preheat the oven to 425°F. Spread broccoli florets on a sheet pan, drizzle with olive oil and sprinkle with salt. Roast for 20-25 minutes, then smash gently and roast for another 5-10 minutes.
- While the broccoli is roasting, soft-boil the eggs in boiling water for 6 minutes, then cool in cold water for easier peeling.
- Cook the pappardelle according to package directions, reserving some pasta water before draining.
- Melt butter in a skillet over medium heat, add garlic and cook until soft. Whisk in hoisin sauce, honey, chili crisp, and miso; add reserved pasta water and let simmer.
- Toss in the drained pasta, stirring to coat. Cook for another 3-5 minutes to let the sauce cling to the noodles.
- Serve the pasta topped with smashed broccoli and a soft-boiled egg, finishing with chili crisp flakes.
Notes
Serve with a side of mixed greens or cucumber salad and a chilled drink for the perfect meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 7g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 300mg
Keywords: pasta, chili garlic, vegetarian, broccoli, comfort food