Name: Dan Dan Pappardelle
Yield: 4 servings
Ingredients: 1 tsp. Sichuan peppercorns; 2 Tbsp. Chinese sesame paste or tahini; 1 Tbsp. black (Chinkiang) vinegar or unseasoned rice vinegar; 2 tsp. sugar; 3 Tbsp. homemade or store-bought chile crisp (such as Fly By Jing or Lao Gan Ma), divided; 2 Tbsp. plus 1 tsp. soy sauce; 1 Tbsp. vegetable oil; 10 oz. ground pork; ½ tsp. five-spice powder; 4 garlic cloves, finely chopped; 1 lb. pappardelle; Kosher salt; Crushed unsalted, dry-roasted peanuts and sliced scallions (for serving); A spice mill or a mortar and pestle

Photo by Heami Lee, food styling by Judy Haubert, prop styling by Rebecca Bartoshesky

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 notes

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