Pasta With Crispy Sage And Miso Brown Butter Recipes

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PASTA WITH BUTTER, SAGE AND PARMESAN



Pasta With Butter, Sage And Parmesan image

Like many simple sauces, this one takes less time to prepare than the pasta itself. Fresh, fragrant sage is my choice of herb here, but substitutions abound. Try parsley, thyme, chervil or other green herbs in its place. Or cook minced shallot or onion in the butter until translucent. You may even toast bread crumbs or chopped nuts in the butter, just until they're lightly browned. In any case, finish the sauce with a sprinkling of Parmesan, which not only adds its distinctive sharpness, but also thickens the mixture even further.

Provided by Mark Bittman

Categories     quick, pastas

Time 20m

Yield 4 servings

Number Of Ingredients 5

Salt and freshly ground black pepper
1 pound cut pasta, like ziti
2 tablespoons butter
30 fresh sage leaves
1 cup or more freshly grated Parmigiano-Reggiano

Steps:

  • Bring a large pot of water to a boil; salt it. Cook pasta until it is tender, but not quite done.
  • Meanwhile, place butter in a skillet or saucepan large enough to hold the cooked pasta; turn heat to medium, and add sage. Cook until butter turns nut-brown and sage shrivels, then turn heat to a minimum.
  • When the pasta is just about done, scoop out a cup of the cooking water. Drain the pasta. Immediately add it to the butter-sage mixture, and raise heat to medium. Add 3/4 cup of the water, and stir; the mixture will be loose and a little soupy. Cook for about 30 seconds, or until some of the water is absorbed and the pasta is perfectly done.
  • Stir in cheese; the sauce will become creamy. Thin it with a little more water if necessary. Season liberally with pepper and salt to taste, and serve immediately, passing more cheese at the table if you like.

Nutrition Facts : @context http, Calories 607, UnsaturatedFat 5 grams, Carbohydrate 90 grams, Fat 16 grams, Fiber 7 grams, Protein 26 grams, SaturatedFat 9 grams, Sodium 397 milligrams, Sugar 3 grams, TransFat 0 grams

FIVE-INGREDIENT CREAMY MISO PASTA



Five-Ingredient Creamy Miso Pasta image

This one-pot pasta comes together in minutes, and requires zero prep and minimal cleanup. It builds on the classic combination of pasta, butter and cheese with a spoonful of miso paste for complexity. But you could experiment with using any other condiments or spices you have on hand, such as red pesto, curry paste or ground turmeric in place of the miso. To achieve a silky smooth pasta, you'll need to put your cacio e pepe skills to work: Vigorously toss the pasta, grated cheese and pasta water together to achieve a properly emulsified sauce. Top with shrimp, edamame, frozen peas or any steamed vegetable. The optional nori or furikake imparts an unexpected flavor of the sea, and it's worth using if you have it on hand.

Provided by Alexa Weibel

Categories     dinner, quick, weekday, pastas, main course

Time 20m

Yield 4 servings

Number Of Ingredients 6

Kosher salt
16 ounces spaghetti, linguine or bucatini
6 tablespoons unsalted butter
3 tablespoons white (or red) miso
4 ounces Parmesan, finely grated (1 packed cup)
Kizami nori, furikake or thinly sliced seaweed snacks, for garnish (optional)

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until al dente. Reserve 1 1/2 cups pasta water, then drain the pasta.
  • Add the butter, miso and 1 1/4 cups pasta water to the pot and whisk over medium heat until miso breaks down and liquid is uniform, 1 to 2 minutes. Add the pasta and Parmesan and cook, stirring vigorously with tongs until cheese is melted and sauce emulsifies. (The key word here is "vigorously." To achieve a silky smooth pasta instead of a gloppy one, put your cacio e pepe skills to work.)
  • Divide among shallow bowls and sprinkle with nori or furikake, if using.

PASTA WITH CRISPY SAGE AND MISO BROWN BUTTER



Pasta with Crispy Sage and Miso Brown Butter image

The ultimate mashup! A magical pasta sauce with miso paste and brown butter. Works with any shape of pasta.

Provided by Stefan W

Time 30m

Yield 4

Number Of Ingredients 9

1 (8 ounce) package dry pasta
1 tablespoon extra-virgin olive oil, or as needed
2 medium shallots, thinly sliced
7 tablespoons butter
20 large sage leaves
2 tablespoons miso paste
½ cup freshly grated Parmesan cheese, plus more for serving
½ lemon, juiced
salt and freshly ground black pepper

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain, saving 1 cup of pasta cooking water.
  • Meanwhile, heat olive oil in a skillet over medium heat and cook shallots until softened, about 8 minutes. Remove all from heat and set aside.
  • Melt butter in the same skillet until it foams. Add sage leaves, reduce heat slightly, and cook until butter is browned and sage is crispy, about 3 minutes. Remove from heat and take out sage from the butter. Set aside.
  • Whisk miso paste into the browned butter immediately. Add a splash of preserved pasta water, shallots, Parmesan cheese, and lemon juice. Season with salt and pepper.
  • Serve with a drizzle of olive oil and top with crispy sage and Parmesan cheese.

Nutrition Facts : Calories 497.6 calories, Carbohydrate 49.1 g, Cholesterol 62.2 mg, Fat 27.9 g, Fiber 2.4 g, Protein 13.1 g, SaturatedFat 15.2 g, Sodium 625.6 mg, Sugar 2.9 g

MISO-BUTTER PASTA



Miso-Butter Pasta image

Sauteed shallots, awase miso (a blend of the white and red varieties), and pasta water make a sensational sauce for spaghetti. And it's all ready in less than 20 minutes!

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 6

12 ounces spaghetti
1 cup sliced shallots
6 tablespoons unsalted butter
1/4 cup miso (preferably awase)
Freshly ground pepper
Fresh basil

Steps:

  • Cook spaghetti; reserve 1 1/2 cups pasta water. Saute shallots in butter. Add miso and water; stir to make a sauce. Toss with pasta, pepper, and basil.

EASY FRESH PASTA WITH SAGE BROWNED BUTTER



Easy Fresh Pasta with Sage Browned Butter image

This sauce sings, despite its simplicity. I love to experience flavor purity in excellent, if easy, food. It's all about the supporting cast -- butter, nutmeg, and balsamic -- working harmoniously to let the sage take center stage in the least diva-driven way.

Provided by Linda Miller Nicholson

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 10

Kosher salt
1 1/8 cups "00" pasta flour, plus more as needed and for rolling out the dough
2 large eggs
1 tablespoon semolina flour, plus more for dusting the pasta before boiling
3 tablespoons butter
7 fresh sage leaves, chopped into chiffonade
1/8 teaspoon freshly grated nutmeg
2 teaspoons balsamic vinegar
1/2 cup hot, starchy pasta water (important -- see Cook's Note)
1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for topping plates of pasta

Steps:

  • For the fresh tagliatelle: Bring a medium stockpot of salted water to a boil.
  • Combine the pasta flour and eggs in a food processor or the bowl of a standing mixer fitted with a paddle attachment and mix on low speed until a ball of dough forms. Continue to knead for 3 minutes, either by hand or in the mixer, so that the dough develops elasticity and silkiness. Dust the ball of dough with "00" pasta flour, seal it in plastic wrap and let it rest at room temperature for 30 minutes before rolling it out, if time allows (see Cook's Note). Alternatively, you can let the dough rest for up to 24 hours in the refrigerator. The color sometimes fades after that, although the dough is still usable for up to 3 days.
  • For sheeting and cutting by hand, use a rolling pin to flatten the pasta sheet into an oval about 1/16-inch thick. Flour it generously with "00" pasta flour and roll it into a cylindrical tube from short end to short end. Use a chef's knife to cut the cylinder into 3/8-inch strips. Unroll and separate the strips into strands of tagliatelle.
  • For sheeting with a pasta machine, sheet the pasta to about 1/16-inch thick, and cut into strips about 3/8-inch wide. On a pasta machine, this is about the third-thinnest setting on the sheeter and utilizes the tagliatelle cutter.
  • If time allows, hang the pasta at room temperature for 30 minutes or until it feels leathery. If cooking immediately, generously dust the tagliatelle with plenty of semolina flour to prevent it from becoming gummy.
  • Add the pasta and 1 tablespoon semolina flour to the large pot of boiling water and cook for 2 minutes.
  • For the sage browned butter: Melt the butter over medium heat in a large saute pan. Continue cooking the butter until it turns a light golden brown, keeping a vigilant eye on it. Add the sage and continue cooking until the butter turns medium golden brown and smells nutty, about 2 minutes more. Remove the pan from the heat for 1 minute.
  • Add the nutmeg and vinegar and return the pan to medium-high heat, stirring to combine. Immediately add the pasta water and Parmigiano and whisk until the cheese disappears and the sauce starts to thicken, about 1 to 2 minutes.
  • Drain the pasta, toss the sauce with the pasta and serve immediately, topping each plate with additional cheese, if desired.

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