Chili Garlic Pappardelle with Smashed Broccoli and Soft Eggs

A bold and satisfying pasta dish featuring wide pappardelle noodles tossed in a spicy garlic-chili sauce, complemented by crispy smashed broccoli and finished with runny soft-boiled eggs for richness and texture.

Why You’ll Love This Recipe

• Layers of flavor and texture: Spicy, garlicky sauce coats tender pappardelle, while smashed broccoli adds crisp edges and freshness.
• Protein-packed and comforting: Soft-boiled eggs create a silky sauce and make the dish more filling.
• Quick yet impressive: All components come together in about 30–35 minutes—perfect for a flavorful weeknight dinner.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Pasta & Sauce

• Pappardelle (fresh or dried)
• Olive oil
• Garlic cloves, thinly sliced
• Red chili flakes (adjust for heat)
• Cherry tomatoes or crushed tomatoes (optional)
• Salt and freshly ground black pepper
• Parmesan cheese, grated (optional garnish)

Broccoli

• Broccoli florets, washed and dried
• Olive oil
• Salt and pepper
• Lemon zest and juice (optional)

Soft Eggs

• Large eggs (one per serving)
• Water and ice for boiling

Directions

this recipe

1. Start the broccoli
   • Preheat oven or heat a skillet.
   • Smash each broccoli floret flat with a heavy pan. Toss with olive oil, salt, and pepper.
   • Roast at 425 °F (220 °C) for about 15 minutes or pan-fry until crisped and golden; finish with lemon before serving.
2. Cook the eggs
   • Bring water to a gentle boil, lower eggs in, and cook 6–7 minutes for a jammy yolk.
   • Transfer to ice bath to stop cooking. Once cool, peel and set aside.
3. Cook pasta and sauce
   • Bring salted water to a boil and cook pappardelle until al dente. Reserve 1 cup of pasta water, then drain.
   • While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes; sauté until fragrant (about 1 minute).
   • Add cherry or crushed tomatoes if using, simmer briefly, then add cooked pasta with a splash of pasta water. Toss until saucy and seasoned, adding salt/pepper to taste.
4. Assemble
   • Plate the chili-garlic pappardelle, top with smashed broccoli, halve the soft eggs and nestle them on top.
   • Garnish with extra chili flakes, grated Parmesan, fresh herbs, or a drizzle of olive oil.

Servings and timing

• Servings: 2–4 (depending on portion size)
• Prep time: 10 minutes
• Cook time: 20–25 minutes
• Total time: ~30–35 minutes

Variations

• Veggie-packed: Add sautéed mushrooms or snap peas into the sauce.
• Creamy twist: Stir in a splash of cream or mascarpone at the end.
• Garlic-oil substitute: Use black garlic for a mellow sweetness.
• Spice shift: Swap chili flakes for fresh jalapeño or crushed red Thai chilies.
• Vegan option: Replace eggs with grilled tofu slices and garnish with nutritional yeast instead of cheese.

Storage/Reheating

• Refrigerator: Store components separately in airtight containers for up to 2 days.
• Reheat: Gently warm pasta over low heat with a splash of water or broth. Re-crisp broccoli in a hot skillet. Soft-boiled eggs are best eaten fresh but can be chilled and added unheated.
• Freezing: Not recommended, as texture of broccoli and eggs degrades.

FAQs

1. Can I use a different pasta shape?

Yes! Fettuccine, tagliatelle, or even spaghetti work well.

2. How spicy is it?

Adjust red chili flakes to taste. Start with ½ teaspoon and increase gradually.

3. Can I prep this ahead?

Cook pasta and broccoli in advance. Reheat pasta with sauce, crisp broccoli, then assemble with freshly cooked eggs.

4. How do I get perfectly soft-boiled eggs?

6–7 minutes in gently boiling water followed by an ice bath gives a jammy yolk center.

5. What if I don’t use tomatoes?

You can skip them—just toss pasta in garlic-chili-infused oil and a bit of pasta water.

6. Can I add protein?

Yes—grilled chicken, shrimp, chickpeas, or crispy tofu all pair beautifully.

7. How can I make the broccoli crispier?

Smash it flat, then roast at high heat (425 °F/220 °C) or pan-sear until charred on edges.

8. Is lemon necessary on broccoli?

It adds brightness but is optional; sprinkle a little before serving for fresh flavor.

9. Can I double this recipe?

Yes—just scale ingredients and cook pasta in a larger pot. Keep sauce ratio and pasta water for smooth consistency.

10. Can it be made gluten-free?

Replace pappardelle with a gluten-free pasta; all other ingredients are naturally gluten-free.

Conclusion

Chili Garlic Pappardelle with Smashed Broccoli and Soft Eggs is an effortless yet elevated dish. With spicy, garlicky goodness, crisp vegetable texture, and velvety eggs, it’s a compelling mix of flavors and sensations—simple enough for weeknights, impressive enough for guests. Enjoy!

Print