Brown Butter Miso Radiatori Pasta (Printable Version)
Radiatori in brown butter miso sauce with roasted garlic and crispy shallots. Italian-Japanese fusion comfort food.
# What You'll 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 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 parsley or chives, chopped (optional)
# Directions:
01 - Preheat oven to 400°F. Slice the top off the garlic head to expose the cloves. Drizzle with olive oil and sprinkle with a pinch of salt. Wrap tightly in aluminum foil and roast for 30–35 minutes until the cloves are soft and caramelized. Let cool, then squeeze the roasted cloves out of 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 radiatori according to package directions until al dente. Reserve 1 cup of starchy pasta water before draining.
04 - In a large skillet, melt the unsalted butter over medium heat. Continue cooking, stirring gently and watching closely, until the butter foams and turns a deep golden brown with a fragrant nutty aroma, about 3–4 minutes.
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 to coat evenly. Sprinkle in the Parmesan cheese along with a splash of reserved pasta water, stirring continuously to form 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. Finish each portion with crispy shallots, a generous shower of extra Parmesan, and a scattering of fresh herbs if desired. Serve immediately.
# Expert Hints:
01 -
- The miso and brown butter combination creates a depth of flavor that tastes like you spent hours on a sauce that takes minutes.
- Crispy shallots on top of anything instantly make it feel restaurant worthy, and this dish proves it every single time.
02 -
- Watch the butter like a hawk once it starts foaming because it goes from perfectly browned to burnt in a matter of seconds.
- Fry the shallots in small batches rather than all at once or they will steam instead of getting crisp.
03 -
- Smash the roasted garlic into a smooth paste before adding it to the butter so it blends evenly instead of leaving chunks.
- Reserve more pasta water than you think you need because it is the secret to turning a clumpy coating into a silky sauce.