Chili Garlic Pappardelle is a vibrant and tantalizing dish that is perfect for those who crave a spicy garlic sauce paired with the hearty texture of pasta. This recipe is ideal for busy weeknights or casual gatherings with friends, offering a quick dinner recipe that doesn’t compromise on flavor. Did you know that pappardelle, a type of wide ribbon pasta, originates from Tuscany? It’s often served with rich sauces that cling beautifully to its surface. Let’s dive into this culinary delight!
| Yields | Prep Time | Cook Time | Total Time | Calories per Serving |
|---|---|---|---|---|
| 4 Servings | 10 Minutes | 20 Minutes | 30 Minutes | 450 |
Ingredients
- 12 oz handmade pappardelle
- 4 cups broccoli florets
- 4 large eggs
- 4 tablespoons chili garlic sauce
- 4 cloves garlic, minced
- 1/4 cup olive oil
- 1 teaspoon chili flakes
- Salt and pepper to taste
- Fresh herbs (basil or parsley) for garnish
Instructions
Step 1: Bring a large pot of salted water to a boil. Add the handmade pappardelle and cook according to the package instructions until al dente. Fresh pasta usually takes about 3-5 minutes, so keep an eye on it to achieve the perfect texture.
Step 2: While the pasta is cooking, prepare the broccoli. In a medium saucepan, bring water to a boil. Add the broccoli florets and blanch for 2-3 minutes until they’re bright green and tender-crisp. Drain and set aside.
Step 3: In the same saucepan, add the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant. Be careful not to burn the garlic as it can turn bitter.
Step 4: Add the blanched broccoli and chili flakes to the garlic infusion. Stir to combine and cook for an additional 2-3 minutes, allowing the flavors to meld. Season with salt and pepper to taste.
Step 5: Once the pasta is done cooking, reserve 1 cup of pasta water, then drain the pappardelle. Add the pasta to the saucepan with the garlic and broccoli mixture. Toss to combine, adding reserved pasta water as needed to create a silky sauce.
Step 6: In a separate pot, bring water to a simmer. Crack the eggs into individual ramekins and gently slide them into the simmering water. Poach for about 3-4 minutes, or until the whites are set but the yolks are still runny.
Step 7: To serve, divide the Chili Garlic Pappardelle among plates, top with a poached egg, and drizzle with chili garlic sauce. Garnish with fresh herbs for a burst of flavor and color.
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 450 |
| Protein | 20g |
| Carbohydrates | 60g |
| Fat | 18g |
| Fiber | 5g |
| Sodium | 300mg |
Watch this video for step-by-step instructions on making a delicious Chili Garlic Pappardelle!
Tips, Shortcuts, and Variations
- Short on time? Use store-bought pappardelle to save on prep time. You can also substitute broccoli with spinach or kale for a different twist.
- For a protein boost, add grilled chicken or shrimp to the pappardelle for a satisfying meal.
- Feel free to adjust the chili flakes to your heat preference. For a milder version, reduce the quantity or skip them altogether.
- Fresh herbs like basil or parsley not only enhance flavor but also add vibrant colors to your dish.
Kitchen Equipment Needed
- Large pot for boiling pasta
- Medium saucepan for sautéing
- Colander for draining pasta
- Ramekins for poaching eggs
- Wooden spoon or spatula for stirring
Storing Leftovers
If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, adding a splash of water to revive the sauce.
Food and Drink Pairings
Pair your Chili Garlic Pappardelle with a crisp white wine like Pinot Grigio or a light-bodied red like Chianti. A simple arugula salad with lemon vinaigrette would also complement the spicy flavors beautifully.
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Q: What is pappardelle pasta used for?
A: Pappardelle pasta is typically used for hearty sauces, such as meat ragu or rich vegetable sauces, due to its wide shape that holds onto the sauce well.
Q: What do Italians eat with pappardelle?
A: Italians often serve pappardelle with rich sauces, particularly those made with game meats, mushrooms, or robust tomato-based sauces.
Q: Is chili garlic the same as sriracha?
A: No, chili garlic sauce is a thicker, more pungent sauce made primarily from chili, garlic, and vinegar, while sriracha is a hot sauce that is sweeter and less thick.
Q: What is chili garlic sauce made of?
A: Chili garlic sauce is typically made from crushed red chili peppers, minced garlic, vinegar, and salt, offering a spicy and tangy flavor profile.
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