This recipe is the Asian take-out pasta dish of your dreams, prepared in the time it takes to boil the pasta. It’s savory, sweet, tart, spicy, and impossibly fresh. The best thing about it is that the sauce is customizable according to your taste preferences, and it can be made a day in advance before being combined with the pasta. Even more customizations come in to play with the toppings! Will you dress your bowl with peanuts, cucumbers, scallions, chili crunch for extra heat, or a delightful combination of all four?
MAKES FOUR-SIX SERVING
For the sauce
3 tablespoons sesame oil, plus more for pasta
For assembling
1-pound Sfoglini Radiators
DIRECTIONS
Bring a pot of unsalted salted water to a boil for the pasta. The sauce itself is quite salty so the pasta doesn’t need it.
Combine all of the sauce ingredients in a bowl and whisk until combined. Taste and add more of whatever you like. Refrigerate until ready to use.
Cook the pasta to al dente, according to the package instructions. Strain and rinse thoroughly with cold water repeatedly until they’re cool.
Combine the pasta and sauce, tossing gently until the pasta is thoroughly coated.
Serve topping as desired with peanuts, sliced cucumber, scallions, and chili crunch.
We love seeing your pasta creations! Share your pasta pics with us on social by tagging @sfoglini and using #sfoglini
Chef's Note: Regular soy sauce, tamari, or coconut aminos can be substituted for the low-sodium soy sauce, but taste the sauce before tossing with the pasta. Basic, store-bought creamy peanut butter works best for this recipe, as it will blend with the other ingredients most easily. However, natural, crunchy, or other varieties of peanut butter will work as well with a little more stirring and salt. Other nut butters are not recommended as they would more significantly alter the flavor of the dish.
Pasta Swaps: This recipe would also work well with Porcini Trumpets, Vesuvio, or Einkorn Ziti.
