Savory Chili Garlic Pappardelle Recipe

Sometimes you just need a bowl of something spicy and carb-heavy to reset your day after a long afternoon. The combination of chewy noodles and heat offers the ultimate comfort when you want a satisfying meal without hours of effort.

This Chili Garlic Pappardelle hits every single craving with its slippery noodles and rich, savory sauce. It has quickly become my favorite way to turn simple pantry staples into a dinner that feels special and exciting.

Why This Chili Garlic Pappardelle Will Become Your Go-To Recipe

The combination of salty miso and sweet honey creates an addictive flavor profile you cannot resist. It balances savory depth with just the right amount of kick from the chili crisp.

It comes together in just thirty minutes, making it ideal for those frantic weeknight dinners when time is tight. You get maximum flavor payoff for very little active cooking time in the kitchen.

You can easily customize the heat level to suit your personal preference or feed the whole family. I often make a milder version for the kids and spice up my own bowl right before eating.

If you enjoyed this savory pasta, I highly recommend trying my Zesty Thai Coconut Red Lentil Soup Recipe for another bold meal. My Hearty Tomato Tortellini Soup Recipe is also a fantastic option if you crave comforting bowls of warmth.

Everything You Need for Perfect Chili Garlic Pappardelle

Here is the simple list of items you need to gather to make this dish:

• Egg Pappardelle Pasta: The wide, flat ribbons are essential for catching all that glossy sauce.
• White Miso Paste: Adds a deep, savory umami flavor that makes the sauce incredible.
• Unsalted Butter: Forms the rich and creamy base of the sauce.
• Chili Crisp: Provides the signature heat and crunchy texture.
• Garlic Clove: Fresh garlic adds a pungent kick that balances the sweet ingredients.
• Hoisin Sauce: brings a thick, sweet, and salty element to the mixture.
• Honey: A touch of sweetness helps cut through the heat and saltiness.
• Broccoli Florets: Roasts up perfectly to add texture and greens to the bowl.
• Eggs: Soft boiled eggs add a jammy richness that coats the noodles.
• Olive Oil: Used for roasting the broccoli until it gets crispy edges.
• Reserved Pasta Water: The starchy liquid is crucial for emulsifying the sauce.

My Method for Chili Garlic Pappardelle

Let’s get cooking with these simple steps to bring this spicy pasta dish together:

1. Begin by preheating your oven to 425 degrees Fahrenheit. Spread your broccoli florets out on a large baking sheet, drizzle them with olive oil, and sprinkle with salt. Roast them for about twenty minutes until they are tender and starting to brown. Remove the pan, use the back of a spoon to smash each piece flat, and return them to the oven for another five to ten minutes until the edges are super crispy.
2. While the broccoli roasts, bring a large pot of salted water to a boil for your pasta. You can also prepare your soft boiled eggs at this stage using your preferred method, whether that is an egg cooker or boiling them for six minutes. Once cooked, transfer the eggs to an ice bath to stop the cooking process, then peel them carefully and set aside.
3. Cook the pappardelle in the boiling water according to the package directions, but be sure to check it a minute early for al dente texture. Before draining the pasta, carefully scoop out about half a cup of the starchy cooking water. This liquid gold is the secret to getting the sauce to cling to the noodles properly.
4. Melt the butter in a large skillet or wok over medium heat. Add the minced garlic and cook for just a minute until it smells fragrant but has not browned. Whisk in the hoisin sauce, honey, chili crisp, and miso paste until combined, though it may look slightly chunky at first.
5. Pour the reserved pasta water into the skillet and let the mixture come to a gentle simmer, whisking until smooth. Toss the cooked noodles directly into the skillet and stir vigorously for a few minutes until the sauce thickens and coats every ribbon. Serve immediately topped with the smashed broccoli and a halved soft egg.

My Best Tips for Perfect Chili Garlic Pappardelle

Save more pasta water than you think you need to ensure the sauce stays silky and loose. The noodles soak up moisture quickly, so having extra liquid helps revive the texture right before serving.

I always smash the broccoli florets flat halfway through roasting to get those irresistible crispy edges. This technique creates little pockets that catch the Chili Garlic Pappardelle sauce perfectly.

Use a high quality chili crisp for the best depth of flavor in your final dish. The crunchy bits of garlic and chili in the oil make a huge difference in the overall texture.

How to Serve This Chili Garlic Pappardelle

I love topping these noodles with an extra spoonful of chili crisp for added crunch and heat. The contrast between the jammy egg yolk and the spicy oil is absolutely incredible.

A simple side of cold cucumber salad helps cut through the richness of the Chili Garlic Pappardelle sauce. The cool, crisp vegetables offer a refreshing break from the warm, savory pasta.

If you love easy, flavorful recipes like this, make sure to follow me on Pinterest for more daily inspiration.

Chili Garlic Pappardelle

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• Author: Amelia Bryan
• Total Time: 37 min
• Yield: 4 servings
• Diet: Vegetarian

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Description

Slippery, wide noodles tossed in a savory miso-butter sauce with spicy chili crisp, served with smashed roasted broccoli and jammy soft-boiled eggs.

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Ingredients

• 8 oz egg pappardelle pasta
• 1 head broccoli, cut into florets
• 4 large eggs
• 1 tbsp olive oil
• 4 tbsp unsalted butter
• 1 clove garlic, minced
• 1 tbsp white miso paste
• 3 tbsp hoisin sauce
• 1 tbsp honey
• 1 tbsp chili crisp (plus more for serving)
• 1/2 cup pasta water (reserved)
• 1/2 tsp salt

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Instructions

1. Preheat oven to 425°F. Toss broccoli with olive oil and salt on a baking sheet. Roast for 20 minutes, smash florets flat with a spoon, and roast for another 8-10 minutes until crispy.
2. Boil eggs for 6 minutes for soft-boiled centers, then transfer to an ice bath. Peel and set aside.
3. Cook pappardelle in salted boiling water according to package instructions. Reserve 1/2 cup of starchy pasta water before draining.
4. In a large skillet, melt butter over medium heat. Add garlic and cook for 1 minute until fragrant.
5. Whisk in hoisin, honey, chili crisp, and miso paste. Add the reserved pasta water and simmer until the sauce emulsifies.
6. Add the cooked pasta to the skillet and toss vigorously for 2-3 minutes until the noodles are well coated. Serve topped with broccoli and eggs.

Notes

If you don’t have pappardelle, fettuccine or tagliatelle work well too. Adjust the amount of chili crisp to control the spice level.

• Prep Time: 12 min
• Resting Time: 5 min
• Cook Time: 25 min
• Category: Dinner
• Method: Stovetop
• Cuisine: Asian Fusion

Nutrition

• Serving Size: 1 bowl
• Calories: 520
• Sugar: 8g
• Sodium: 850mg
• Fat: 24g
• Saturated Fat: 10g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 62g
• Fiber: 6g
• Protein: 16g
• Cholesterol: 210mg

Keywords: chili garlic pappardelle, spicy miso pasta, easy noodle recipe, vegetarian dinner, quick pasta