Ingredients
2 tbsp. extra-virgin olive oil, divided
4 c. broccoli florets
1 tsp. ground coriander
1/2 tsp. fennel seeds
2 1/2 tsp. steak seasoning, divided
6 oz. Spam, diced
1 tsp. five-spice powder
24 oz. small shells
3/4 c. peanut butter
1 tbsp. gochujang
2 tsp. low-sodium soy sauce
1 tsp. rice wine vinegar
1 tsp. toasted sesame oil
Reserved pasta water
Sunny-side up eggs
Preparation
Step 1Make the broccoli: In a large skillet over medium heat, heat 1 tablespoon oil. Add broccoli, coriander, fennel, and 1/2 teaspoon steak seasoning and cook, stirring occasionally, until fork-tender. Transfer to a large bowl.Step 2Make the Spam: To skillet, add 1 tablespoon more oil. Add Spam and five-spice and cook, stirring occasionally, until golden and crispy. Transfer to the bowl with broccoli.Step 3Make the shells: In a large pot of boiling water, add remaining 2 teaspoons steak seasoning and shells. Stir and cook until al dente. Reserve 2 cups pasta cooking water, then drain and add shells to the bowl with broccoli.Step 4Make the peanut sauce: In a medium bowl, stir peanut butter, gochujang, soy sauce, vinegar, and sesame oil until smooth. Gradually add in 1 cup of reserved pasta water and stir until smooth. Dilute with more pasta water, 1 tablespoon at a time, until desired sauce consistency is reached.Step 5Add peanut sauce into the bowl with broccoli and toss to combine evenly. Serve with sunnyside-up eggs, if desired.
All the spices in this recipe are flexible: I used what I had on hand while camping, and you should feel free to use whatever your heart desires for the flavorings! With a super simple peanut butter sauce made with seasoned, starchy pasta, the results are creamy beyond belief. The biggest tip is to not overcook your pasta—make sure to pull right when it’s al dente—so that it can continue to absorb more of the peanut sauce as it sits.
