Brown Butter Miso Radiatori Pasta (Printable Version)
Radiatori tossed in brown butter miso sauce with roasted garlic and crispy shallots.
# What You Need:
→ Pasta
01 - 14 oz radiatori pasta
02 - Kosher salt, for pasta water
→ Roasted Garlic
03 - 1 large head garlic
04 - 1 tbsp olive oil
05 - Pinch of kosher salt
→ Brown Butter Miso Sauce
06 - 3.5 oz (7 tbsp) unsalted butter
07 - 2 tbsp white or yellow miso paste
08 - 1/4 cup freshly grated Parmesan cheese, plus extra for serving
09 - Freshly ground black pepper, to taste
10 - 1 tbsp fresh lemon juice (optional)
→ Crispy Shallots
11 - 2 large shallots, thinly sliced
12 - 1/2 cup neutral oil (canola or grapeseed)
13 - Pinch of kosher salt
→ Garnish
14 - Fresh chopped parsley or chives (optional)
# Directions:
01 - Preheat oven to 400°F. Slice the top off the garlic head to expose the cloves. Drizzle with olive oil and a pinch of salt, wrap tightly in aluminum foil, and roast for 30–35 minutes until deeply softened and caramelized. Let cool, then squeeze the cloves from their skins and mash into a smooth paste.
02 - Heat neutral oil in a small saucepan over medium heat. Add thinly sliced shallots in small batches and fry, stirring frequently, until golden brown and crisp, about 3–5 minutes per batch. Transfer with a slotted spoon to paper towels to drain and immediately sprinkle with salt. Set aside.
03 - Bring a large pot of generously salted water to a rolling boil. Cook the radiatori according to package directions until al dente. Reserve 1 cup of starchy pasta water before draining.
04 - In a large skillet, melt the butter over medium heat. Continue cooking, stirring and swirling the pan, until the butter foams and turns a deep golden brown with a fragrant nutty aroma, about 3–4 minutes. Watch carefully to avoid burning.
05 - Reduce heat to low. Add the miso paste and mashed roasted garlic to the brown butter, whisking vigorously until fully incorporated and smooth.
06 - Add the drained pasta to the skillet and toss thoroughly to coat every piece. Sprinkle in the Parmesan cheese along with a splash of the reserved pasta water, stirring continuously to create a glossy, emulsified sauce. Add lemon juice if using. Season generously with black pepper and adjust consistency with additional pasta water as needed.
07 - Divide the pasta among warmed plates or bowls. Finish with a generous crown of crispy shallots, an extra shower of Parmesan, and a scattering of fresh herbs if desired. Serve immediately.
# Expert Tips:
01 -
- The miso and brown butter together create a sauce that tastes like you spent three hours on it when you barely spent one.
- Those crispy shallots on top are so addictive you might want to make a double batch just for snacking.
02 -
- Watch the butter like a hawk because the window between perfectly browned and acrid is about fifteen seconds of distraction.
- Reserving the full cup of pasta water is not optional since the starch is what transforms the miso butter from a coating into an actual sauce that emulsifies and clings.
03 -
- Fry the shallots first and set them aside because trying to juggle browning butter, draining pasta, and frying shallots at the same time is a one way ticket to chaos.
- Taste the miso before you add it since different brands vary wildly in saltiness and you can always add more but you cannot take it away.