The flavors of Chinese dan dan noodles meet Italian pasta in this spicy crossover dish. Wide ribbons of pappardelle are ideal for clinging to a hearty five-spice-scented pork ragù, showcasing a wide spectrum of salty-sweet-creamy-spicy flavors. Freshly ground Sichuan peppercorns give the dish its distinctive tongue-tingling character while chile crisp adds heat and extra texture.
Recipe information
Yield
4 servings
Ingredients
Special equipment
Preparation
Step 1
Toast Sichuan peppercorns in a small skillet over medium-high heat, tossing often, until slightly darkened and fragrant, about 2 minutes. Transfer to a spice mill or mortar and pestle and let cool; finely grind.
Step 2
Stir ground Sichuan peppercorns, sesame paste, vinegar, sugar, 2 Tbsp. chile crisp, and 2 Tbsp. soy sauce in a small bowl to combine; set aside.
Step 3
Meanwhile, heat oil in a large skillet over medium-high. Add pork, five-spice powder, and remaining 1 tsp. soy sauce to pan, breaking meat up into pieces with a wooden spoon. Cook, undisturbed, until it begins to brown, about 3 minutes. Stir and continue to cook, breaking up meat into smaller pieces, until cooked through, about 2 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Remove from heat and add Sichuan peppercorn mixture; set aside.
Step 4
Cook pasta in a large pot of boiling salted water, stirring occasionally, until 1 minute short of al dente. Using tongs, transfer pasta to skillet with sauce and pour in ½ cup pasta cooking liquid. Bring to a simmer and cook, tossing gently, until sauce is creamy and clings to pasta, about 1 minute. Drizzle in remaining 1 Tbsp. chile crisp.
Step 5
Divide pasta among plates and top with peanuts and scallions.
