This is the sauce to make when you have nothing planned for dinner. Using very few, but flavorful and complex ingredients, this sauce comes together in moments and is endlessly customizable. Paired with Sfoglini’s Einkorn Macaroni, it can be a quick after-work meal or dinner for company, paired with roasted salmon or chicken.
MAKES FOUR SERVING
For the base recipe
For topping
For variations
DIRECTIONS
Base Recipe Directions:
Bring a large pot of unsalted water to boil for the pasta.
Combine the butter, miso paste, and oyster sauce together in a large bowl. Stir and mash them together until the ingredients are nearly combined. Small pieces of miso and butter are okay, as they will melt once they’re added to the hot pasta.
Add the pasta to the boiling water and cook to al dente according to the package directions.
Strain the pasta and transfer immediately to the bowl with the other ingredients. Stir and fold the pasta into the mixture until the miso and butter have melted and thoroughly coat the noodles.
Top as desired. Serve immediately.
Variations Recipe Directions:
To include garlic and/or Soju or Sake: Follow the first two steps in the base recipe directions, then melt 1 tablespoon of butter in a large skillet over medium low heat. Add 4 cloves of minced garlic to the skillet, bring the heat to low and cook, stirring regularly and not allowing it to burn, for approximately 2 minutes. If not including the liquor, remove from heat while the pasta cooks.
If including the liquor, increase the heat to medium high and add 1/2 cup Soju or Sake. Let it cook and evaporate while the pasta cooks.
Add the pasta to the boiling water and cook according to the package directions until al dente. Reserve 1 cup of pasta water before straining. Add half of the reserved pasta water to the skillet and turn the heat to medium. Transfer the pasta and the miso mixture to the skillet and stir as instructed to combine, until the sauce has thickened. Add more pasta water if the sauce is too thick. Remove from heat and serve.
To add blackened scallions: Follow all steps in the directions. Heat a skillet over medium high or high heat and add 2 tablespoons of neutral cooking oil. Once the oil has started to smoke, add 4-5 scallions to the pan and press them down using a spatula. Cook for 3-4 minutes, or until the bottom sides of the scallions have developed dark brown of black char marks, then flip them over and repeat. Remove from the heat and cut into one-inch segments. Add the scallions to the pasta just before serving, either on top or stirred in. They can be included with the base or variations of the recipe.
We love seeing your pasta creations! Share your pasta pics with us on social by tagging @sfoglini and using #sfoglini
Chef's Note: In recipes calling for few ingredients, the quality of ingredients increases in importance. For this recipe, the recommended brand of oyster sauce is Megachef, due to its sweet/salty flavor and pourable consistency. It’s available in most Asian food stores and on Amazon. If you can’t find Megachef oyster sauce, add two teaspoons of hoisin sauce to the recipe.
Pasta Swaps: This recipe would also work well with Porcini Trumpets, Vesuvio, or Radiators.