Brown Butter Miso Radiatori (Printable)
Radiatori in brown butter miso sauce with roasted garlic and crispy shallots. Rich, nutty, and deeply savory.
# 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 - 7 tbsp unsalted butter (3.5 oz)
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 parsley or chives, chopped (optional)
# How-To Steps:
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, then wrap tightly in aluminum foil. Roast for 30 to 35 minutes until cloves are soft and deeply golden. Let cool, then squeeze the roasted cloves from their skins and mash into a smooth paste.
02 - Heat neutral oil in a small saucepan over medium heat. Add sliced shallots in small batches and fry, stirring frequently, until golden brown and crisp, 3 to 5 minutes per batch. Transfer with a slotted spoon to paper towels to drain, then sprinkle lightly 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 butter over medium heat. Continue cooking, swirling the pan occasionally, until the butter foams, turns a deep golden brown, and releases a nutty aroma, about 3 to 4 minutes. Watch carefully to prevent burning.
05 - Reduce heat to low. Add the miso paste and mashed roasted garlic to the brown butter, whisking vigorously until fully emulsified and smooth.
06 - Add the drained pasta to the skillet and toss to coat evenly. Stir in the Parmesan cheese and a splash of reserved pasta water, mixing until a glossy, silky sauce forms. 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 a generous scattering of crispy shallots, an extra shower of Parmesan, and a sprinkle of fresh herbs if desired. Serve immediately.
# Expert Advice:
01 -
- Brown butter and miso together create a sauce that tastes like you spent hours on it, but the real work is maybe ten minutes of stirring.
- The crispy shallots on top add a crunch that makes people close their eyes when they take the first bite, every single time.
02 -
- Brown butter goes from perfect to burnt in seconds, so pull the pan off the heat the moment you see amber flecks and smell nuts rather than smoke.
- The miso will not dissolve properly if the butter is too hot, so let it cool slightly on low heat before whisking it in.
03 -
- Shake off as much excess moisture from the sliced shallots as possible before frying, because even a little water will cause the oil to spit and the shallots to steam instead of crisp.
- Saving more pasta water than you think you need has saved more sauces than I can count, so always reserve at least a full cup.