• Drunken Pappardelle with Mushrooms & Five Spice Pork

Drunken Pappardelle with Mushrooms & Five Spice Pork

Recipe by: Kimiko Singer

Our friend and LA-based home chef, Kimiko Singer, has shared a special recipe that she and her boyfriend have perfected over the years with their own unique twists.

"When I started cooking, I found joy in exploring what Asian fusion meant for me. It opened a whole new world of recipes and I was particularly drawn to combining the flavors of dishes I grew up on with Italian pastas. Coincidently, my boyfriend Dani had the same love of making fun recipes. When we moved in together we spent so much time making dishes and adding our own little flair to each other's recipes.

This dish is very dear to us because it’s had many iterations under our roof. It’s the perfect cozy, easy meal that’s salty, sweet, spicy, and has tons of umami." - Kimiko


  • 2 Thai chilis, sliced thinly
  • 6 cloves of garlic (4 sliced for the crisp and 2 finely minced for the pork)
  • 1 large shallot, julienned
  • Green onions, sliced (for garnish)
  • 1-2 tbsp Chinese five spice
  • 1/2 pound ground pork
  • 1 cup mushrooms, sliced (any kind works!)
  • Pappardelle
  • 2 tbsp butter (unsalted)
  • 4 tbsp of Brightland ARDOR chili olive oil
For the Sauce




  • 1 Set a pot of heavily salted water to boil. Timing is important here! Once the water is close to boiling, heat up Brightland ARDOR chili olive oil in a pan until hot. Toss in thinly sliced garlic. Once it starts to turn golden, turn heat off and pour into a separate container, it will continue to slowly cook and crisp up in the hot oil.
  • 2 Take some of the oil and cook down the pork in a wok on high heat. Season with Chinese five spice — get it seared and crispy, then take it out and rest in a separate bowl.
  • 3 Throw the pasta in your pot of boiling water and cook for about 6-8 minutes to just before al dente.
  • 4 Meanwhile, take the julienned shallots and Thai chili and add into the wok, along with sliced mushrooms and butter. Cook down until mushrooms are crispy and shrunken, then add the pork back in and add in the sauce mixture.
  • 5 At this point the pasta should be super close. Once it’s ready, pull the pasta in directly from the pot using tongs and bring in pasta water with it to loosen up the sauce.
  • 6 As the pasta joins the ingredients in the wok, shred in a hefty amount of Parmesan and stir everything with the wok still on high heat.
  • 7 Add in more pasta water as necessary. Once it’s thick and coated, take it off the heat and serve, topping with green onions and the crispy garlic olive oil.
  • 8 PS: If you have time - fry herbs of your choosing in Brightland ROSETTE garlic oil for an added crunch on top!