Brown Butter Miso Radiatori (Print Version)
Radiatori pasta 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 extra virgin 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, for brightness)
→ 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 sprinkle with a pinch of salt. Wrap tightly in aluminum foil and roast for 30 to 35 minutes until the cloves are soft and 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 thinly sliced shallots in small batches and fry, stirring frequently, until golden brown and crisp, about 3 to 5 minutes. 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 over medium heat, melt the butter. Continue cooking, stirring and swirling the pan frequently, until the butter foams and turns a deep golden brown with a fragrant nutty aroma, about 3 to 4 minutes. Watch carefully to avoid burning.
05 - Reduce heat to low. Add the miso paste and mashed roasted garlic to the browned butter, whisking vigorously until fully incorporated and smooth.
06 - Add the drained pasta to the skillet and toss well 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 warm plates or bowls. Finish each portion with a generous topping 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 create a sauce that tastes like you spent hours on it, but it comes together in minutes once the garlic is roasted.
- Radiatori pasta is shaped perfectly to trap every bit of that silky, nutty sauce in its little ridges and ruffles.
- Crispy shallots on top add a crunch that makes each bite feel complete and utterly addictive.
02 -
- Watch the butter like a hawk while browning because it goes from perfectly nutty to burnt in seconds, and there is no coming back from that.
- The roasted garlic can be made a day ahead and stored in the fridge, which actually makes the whole dish come together faster on busy nights.
03 -
- Save a little extra pasta water than you think you need because reheating leftovers the next day benefits enormously from a splash to loosen the sauce back up.
- Let the shallots cool completely before storing them in an airtight container at room temperature, because any trapped moisture will steal their crunch overnight.