Brown Butter Miso Radiatori Pasta (Printable)

Radiatori pasta in brown butter miso sauce with roasted garlic and crispy shallots.

# 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 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)

# Steps:

01 - Preheat oven to 400°F. Slice the top off the garlic head to expose the cloves. Drizzle with olive oil, sprinkle with a pinch of salt, wrap tightly in aluminum foil, and roast for 30 to 35 minutes until cloves are deeply soft and golden. Let cool, then squeeze the roasted cloves into a bowl 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 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, swirling the pan occasionally, until the butter foams and turns a deep golden brown with a fragrant 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 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 until a glossy, silky sauce clings to the pasta. 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 handful of crispy shallots, an extra shower of Parmesan, and a scattering of fresh herbs if desired. Serve immediately.

# Expert Tips:

01 -
  • The miso adds a depth that people always mistake for some complicated technique when really it is just two tablespoons of paste.
  • Crispy shallots on top make every bite texturally interesting without any extra effort at the table.
02 -
  • Brown butter can cross from nutty perfection to burnt bitterness in under thirty seconds, so pull the pan off heat the moment you see those amber flecks.
  • The starchy pasta water is the secret weapon that turns a greasy pan coating into a sauce that actually clings, so never drain it all away.
03 -
  • Let the roasted garlic cool completely before squeezing or you will burn your fingertips and lose half the paste to the foil wrapper.
  • Sprinkling salt on the fried shallots while they are still hot and slightly oily ensures the salt adheres rather than bouncing off.

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