Dan Dan Pappardelle

April 14, 2021

Ingredients

4 servings

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)

SPECIAL EQUIPMENT

A spice mill or a mortar and pestle

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.