Brown Butter Miso Radiatori (Printable Version)
Radiatori in brown butter miso sauce with roasted garlic and crispy shallots. Rich, savory, and deeply satisfying.
# 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 - 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 - Chopped fresh parsley or chives (optional)
# How To Make It:
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 deeply softened 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 the thinly sliced shallots in small batches and fry, stirring frequently, until golden brown and crisp, about 3 to 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 gently, until the butter becomes foamy 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 brown butter, whisking vigorously until the miso is fully dissolved and the mixture is smooth and emulsified.
06 - Add the drained pasta to the skillet and toss thoroughly to coat every piece. Sprinkle in the Parmesan along with a splash of the reserved pasta water, stirring continuously to create a glossy, clinging 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 each portion with a generous mound of crispy shallots, an extra shower of Parmesan, and a scattering of fresh herbs if desired. Serve immediately.
# Helpful Hints:
01 -
- The miso and brown butter combo hits a kind of savory depth that makes people close their eyes when they take the first bite.
- Crispy shallots on top turn a simple weeknight pasta into something that feels served at a restaurant with cloth napkins.
- Roasting the garlic is mostly hands off and fills your home with the most incredible warmth while you handle everything else.
02 -
- Watch the butter like a hawk once it starts foaming because it goes from perfectly browned to burnt in seconds.
- Frying shallots in small batches keeps the oil temperature stable and prevents them from steaming instead of crisping.
- The pasta water is not optional here, its starch is what transforms butter and miso into a sauce that actually clings.
03 -
- Make extra crispy shallots because they disappear fast and store well in an airtight container for topping everything from salads to soup.
- Roast two heads of garlic while you are at it and freeze the extra paste for a head start next time.