Spicy Miso Brown Butter Pasta. Shells tossed with browned butter and olive oil sauce. A simple dish but we elevate it by finishing it with miso, garlic and crushed peppers. We serve it with a handful of chopped walnuts, sage breadcrumbs and Pecorino Romano. The result is just out of this world in terms of flavor. And if you think you don’t like miso, you may be surprised. Once it breaks down into the warm oil, its flavor mellows and changes into toasted, salty nuts. It’s rich and packed with flavor. Unique and beyond delicious.
This is comfort-food at its best, maximum flavor with minimum effort. You’ll find crunch of nuts and breadcrumbs, softness of the pasta, melting savory miso sauce, earthy herbs and a spicy kick from the crushed chili flakes. Layer upon layer of umami. It’s tasty and there’s so much going on, no two bites are the same. And the grated pecorino just seals the deal.
This spicy sauce comes together in no-time, actually we prepare it while the pasta is boiling. And you can throw in as many chili flakes as you want.
As for the pasta, use pasta like orecchiette or shells, because of the tiny little indentations that are capable to catch so much sauce.
Let me guide you through the recipe with this step-by-step VIDEO.
More easy recipes:
- Brown Butter Orecchiette with Walnuts and Sage
- 15 minute broccoli pasta with basil oil
- Pasta with smoked salmon and chorizo
Recipe Video
Spicy Miso Brown Butter Pasta
Ingredients
- 10.5 ounces short pasta like shells or orecchiette
- 2 tbsp unsalted butter
- ¼ cup olive oil
- 4 garlic cloves minced
- ½ tbsp white miso paste
- 1 tsp crushed chili flakes extra for serving
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp sweet paprika
- ½ tsp cayenne pepper
- 20 sage leaves
- salt to taste
- black pepper to taste
- grated pecorino or parmesan for serving
breadcrumbs
- ½ cup panko breadcrumbs
- ¼ cup walnuts chopped
- 1 tbsp chopped fresh sage leaves
- 3 tbsp olive oil
- salt to taste
- black pepper to taste
Instructions
- Boil the pasta in salted water until al dente. Drain, reserving ½ cup of the cooking water.
- For the breadcrumbs. Heat a large skillet over medium heat and add the olive oil. Once hot, add panko and walnuts, cook, stirring for 4 minutes until toasted and golden brown. Add chopped sage and cook for 1-2 minutes more. Season with salt and pepper. Remove from skillet onto a plate.
- Heat the same skillet over medium heat, add butter. Lower the heat and cook for 2-3 minutes or until butter foams and starts to brown. Add garlic and olive oil, cook for 2 minutes until soft. Stir in miso paste, lower the heat to minimum trying not to burn miso or garlic. Add chili flakes, sage leaves and the seasoning.
- Toss with pasta and add ¼ cup of the reserved cooking water. Now taste and adjust salt and pepper. Add extra cooking water to make more sauce, as the pasta will absorb it.
- Serve immediately with crunchy breadcrumbs, pecorino and some extra chili flakes. Enjoy!
Nutrition
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This looks so good! What a great weeknight dish or to make for guests in the fall!
Thank you! Enjoy the recipe!
Thanks for sharing! Does it reheat well?
Yes, you can reheat it, just add a splash of water and give it a good stir. Hope you love this one!
Made this last night and it was amazing! 10/10
Fantastic, I am so glad you enjoyed this recipe! Thanks for making it!
This is perfect for my family! Very unique and clever… and easy!
Thank you Sally!
Sounds delicious. How do you think this recipe would be served at room temperature? I’m asking because I’m planning an annual summer party for 24 people where my husband and I do all of the cooking. It’s helpful if some of our recipes are served at room temp because it’s really hard to have everything warm at the same time (without a commercial kitchen).
I’ll still make it another time if that wouldn’t work out.
Hi Kate, this recipe would work but only if you use olive oil, because butter will solidify after a certain time. Oil will give you an other flavor but it still will be delicious. Please let me know if you have any more questions, Anna