Oil-Splashed Spicy Meat Sauce Pappardelle
Poached Egg

Experience bold flavors with this fusion dish—wide pappardelle tossed in a rich meat sauce, finished with a sizzling chili oil splash and creamy poached egg.

Ingredients

• 150 g cooked wide pappardelle pasta
• 100 g thick spicy meat sauce
• 1 whole pasteurized egg
• 30 ml water
• 20 g chili powder blend
• 2-3 tbsp neutral cooking oil
• 1 tbsp white vinegar
• 1 tbsp dark savory sauce (e.g., soy sauce or signature blend)
• to taste salt and black pepper
• to taste Parmesan cheese
• for garnish fresh celery leaves and amaranth microgreens

Instructions

1. 1Boil the pasta

   

   Bring a large pot of water to a rolling boil. Carefully drop the yellow wide pappardelle pasta into the water. Cook for about 8 minutes until it is cooked through but still firm to the bite, then remove and set aside.

   Tip: Give the pasta a gentle stir immediately after adding it to the boiling water to ensure the wide noodles do not stick together.
2. 2Create a water vortex

   

   Bring a pot of water to a gentle simmer and add a splash of white vinegar. Using a whisk, stir the water continuously in one direction to create a vortex in the center for poaching the egg.

   Tip: Creating a vortex helps the egg whites wrap tightly around the yolk, resulting in a beautifully shaped poached egg.
3. 3Poach the egg

   

   Add a splash of white vinegar to the simmering water and stir to create a gentle vortex. Carefully and smoothly pour a raw pasteurized egg from a small bowl right into the center of the swirling water.

   Tip: Cracking the egg into a small bowl first rather than directly into the pot helps it keep its shape and prevents breaking the yolk.
4. 4Remove the poached egg

   

   Allow the egg to cook undisturbed for about 2 minutes until the whites are set but the yolk remains runny. Gently lift the cooked poached egg out of the water using a spoon or ladle and set it aside in a separate container.

   Tip: Be extremely gentle when transferring the poached egg to avoid tearing the delicate cooked whites and spilling the yolk.
5. 5Heat the meat sauce

   

   Place a frying pan over the stove and let it heat up. Add about 100 grams of the pre-prepared thick, spicy meat sauce into the pan.

   Tip: Make sure the pan is sufficiently heated before adding the sauce so that the spices and meat release their full aroma immediately.
6. 6Thin the sauce

   

   Add about 30 grams of water directly to the heated meat sauce in the pan. Stir everything well to combine, loosening the thick sauce so it will coat the pasta perfectly.

   Tip: Adding water prevents the sauce from burning and creates a smoother consistency to easily emulsify with the cooked pasta.
7. 7Simmer the sauce

   

   Stir the meat sauce and water mixture well and let it heat over medium until it begins to bubble gently.

   Tip: Allow the sauce to simmer briefly so the flavors meld together completely before introducing the cooked pasta.
8. 8Add the cooked pasta

   

   Once the meat sauce is warm and well combined, add 150 grams of the pre-cooked wide pappardelle pasta directly into the pan.

   Tip: Cook the pasta slightly al dente before adding it to the pan, as it will continue to soften slightly as it absorbs the warm sauce.
9. 9Season the pasta

   

   Toss the cooked pappardelle into the pan with the heated meat sauce. Sprinkle in your dry seasonings, such as salt and black pepper, and continue to mix until the pasta is beautifully coated with the rich sauce.

   Tip: Tossing the pasta directly in the pan allows the wide noodles to absorb the flavors of the meat sauce effectively.
10. 10Pour in the signature sauce

    

    Pour the signature dark liquid sauce over the pasta and meat mixture. This will add a deep, savory umami dimension to the dish.

    Tip: Pour the sauce in a circular motion to distribute it evenly across the wide noodles before mixing.
11. 11Toss to coat

    

    Using a pair of tongs, vigorously toss the pasta with the meat sauce and seasonings. Continue tossing until every ribbon of pasta is thoroughly and evenly coated with the rich red sauce.

    Tip: Use a gentle lifting and folding motion while tossing to ensure you dont break the wide pasta ribbons.
12. 12Plate the pasta

    

    Once the pappardelle is fully coated and the sauce has reduced slightly, use tongs to carefully transfer the pasta into a wide serving bowl. Twirl it gently as you plate to build an attractive, appetizing mound.

    Tip: Using a pre-warmed serving bowl will help keep the pasta hot while you prepare the final oil-splash garnishes.
13. 13Add the chili powder

    

    Generously scoop your special chili powder blend directly onto the center of the plated pasta. Concentrating the spices in a neat pile is crucial for creating the signature flavor when the hot oil is poured over them.

    Tip: Adjust the amount of chili flakes according to your spice preference, but ensure they are piled in the middle for an even oil splash.
14. 14Splash with Hot Oil

    

    Carefully pour hot oil from a ladle directly over the special chili powder blend on top of the pasta. The searing heat will instantly toast the spices, releasing their fragrant, smoky aroma and deep color into the meat sauce.

    Tip: Ensure the oil is hot enough to sizzle vigorously upon contact. This is essential for properly blooming the chili powder without burning it.
15. 15Top with the poached egg

    

    Carefully place the cooked poached egg directly on top of the fragrant chili oil mixture in the center of the pasta.

    Tip: Use a wide spoon or slotted spatula to transfer the egg gently so the delicate whites do not tear and the yolk remains intact until serving.
16. 16Garnish and serve

    

    Finish the dish by using precision tweezers to place a few fresh celery leaves and delicate amaranth microgreens over the poached egg. Add a light sprinkle of Parmesan cheese for an extra layer of savory flavor before serving.

    Tip: A perfectly poached egg will have firm whites and a runny yolk that creates a rich, creamy sauce when broken over the spicy pasta.

Storage & Reheating

Burn It Off

Frequently Asked Questions