Chili Garlic Pappardelle with Broccoli

Oh, let me tell you about this incredible dish, Chili Garlic Pappardelle with Smashed Broccoli and Soft Eggs! Just thinking about it—oh gosh—it makes my mouth water! It’s such a fantastic combo of spicy, savory, and creamy flavors that just dances beautifully on your palate. The wide, flat noodles of pappardelle really soak up all that delicious chili garlic sauce, and then you’ve got these tender, slightly crispy bits of broccoli and perfectly soft-cooked eggs… I mean, what’s not to love? It’s one of those meals that feels special but is so simple to whip up during a busy weeknight, you know?

Why You’ll Crave It

• It’s got a kick—seriously spicy and flavorful!
• One-pot wonder, which means fewer dishes to wash—yay!
• Perfectly creamy soft-boiled eggs add that extra richness.
• Super flexible—swap in your favorite veggies if you want!
• What’s not to love about a hearty pasta dish that’s also stunning on the plate?

Honestly, the first time I made this, my whole family couldn’t stop going back for seconds… It’s that good!

What You’ll Need

• Pappardelle pasta: 12 ounces, wide flat noodles that just soak up all those yummy flavors
• Chili garlic sauce: 3 tablespoons, for that nice spicy kick
• Olive oil: 2 tablespoons, because… well, it just makes everything better
• Broccoli: 1 large head, cut into florets; fresh is always best!
• Garlic: 3 cloves, minced, for that amazing aroma
• Eggs: 4 large, we’re going for creamy soft-boiled yumminess
• Parmesan cheese: for serving, if you’re feeling fancy (totally optional)
• Salt and pepper: to taste, you know, the essentials!

Easy How-To

Let’s Start with the Broccoli!

First things first… preheat that oven to 425°F. While it’s warming up, grab your big head of broccoli and cut it into nice little florets. You want them to be bite-sized so they roast evenly and taste amazing!

Roast That Broccoli

Now, take those florets and toss them onto a baking sheet. Drizzle some olive oil over them, sprinkle salt and pepper, and give them a good toss… ah, heavenly! Roast them in that hot oven for about 15 to 20 minutes until they’re tender and, oh, a bit crispy. It’s like magic!

Cooking the Pasta

Okay, while your broccoli roasts, let’s get that pot of salted water going to boil for the pasta. Once it’s bubbling like crazy, add your pappardelle and cook according to the package instructions… until it’s al dente. Super important! Oh, and don’t forget to save about a cup of that pasta water before you drain it. You’ll need that later!

Sautéing Sweet Aromatics

In a big skillet, heat up some olive oil over medium heat. Toss in that minced garlic and a bit of red pepper flakes—stir for just a minute or two until it’s all fragrant, but watch it! Don’t let that garlic burn, or your dish will turn bitter… and nobody wants that!

Mixing Time!

Now, add your cooked pappardelle right into the skillet with the garlic mix. Give it a toss… then in goes the roasted broccoli. You want everything to be well combined, and if it seems a bit dry, this is where that saved pasta water comes in. Just a little, and it’ll get nice and saucy!

Soft-Boiled Egg Perfection

Alright, let’s tackle those soft-boiled eggs! Bring another pot of water to a boil, then gently add your eggs and let them simmer for about 6 to 7 minutes. Once that’s done, dunk them in an ice bath to stop the cooking. After a minute, carefully peel them—trust me, they’re so creamy!

Serve It Up!

Plate that gorgeous chili garlic pappardelle with roasted broccoli, then pop one of those soft-boiled eggs on top of each serving… You can add a sprinkle of red pepper flakes if you want a bit more heat. It’s a beautiful dish!

Good to Know

• Worried about spice? Adjust the red pepper flakes to suit your taste; it’s all up to you!
• No broccoli? Try asparagus or even some green beans instead!
• If you have leftovers, store them in an airtight container for up to 3 days—just reheat gently!

Serving Ideas

• Serve with a crisp salad or some fresh bread to soak up that spicy sauce; such a lovely combo!

Top Tricks

• When cooking the pasta, make sure the water is really boiling – this helps keep the pasta from getting gummy.

Frequently Asked Questions

Can I use other types of pasta instead of pappardelle?

Absolutely! You can swap it out for fettuccine or even tagliatelle if you prefer, just keep an eye on cooking times.

How can I make this dish vegetarian?

Oh, it’s simple! Just ditch the eggs and focus on the veggies; the flavors are still fantastic!

What other vegetables can I add?

Feel free to mix in anything you love—spinach, asparagus, or peas would all work beautifully!

How do I store leftovers?

Leftovers can be stored in the fridge in an airtight container for up to 3 days. Just reheat gently to keep everything nice.

Can I make this recipe ahead of time?

Sure! You can prepare the components in advance but cooking the pasta fresh is best for that perfect bite!

Conclusion

This Chili Garlic Pappardelle with Smashed Broccoli and Soft Eggs is really such a delightful mix of flavors and textures, and I think it makes a tasty meal that’s cozy and satisfying. You can play around with so many different ingredients, so it really feels like it can suit any occasion… Any chance you’re going to try making it soon?

More recipe suggestions and combination

• Pasta Primavera: Bright seasonal veggies tossed in olive oil and garlic for a fresh vibe.
• Spicy Shrimp Tacos: Juicy shrimp in chili garlic sauce, served in soft tortillas for that great flavor.
• Garlic Lemon Asparagus: Tender asparagus drizzled with garlic and lemon—so simple, yet delicious!
• Chili Garlic Roasted Cauliflower: Crispy cauliflower tossed in chili garlic sauce—perfect for a side dish.
• Eggs in Purgatory: Spicy tomato sauce with poached eggs, great hearty brunch option!
• Veggie Stir-Fry: Quick and easy mix of various veggies with soy sauce and a kick of chili garlic.