Miso Butter & Sausage Pasta
, 25 min
Sausage and cabbage pasta bound with a miso-butter sauce, finished with parmesan.
| prepBring a pot of water to boil | |||||
| 1 tbsp olive oil | Heat oil, cook sausage & chilli 6 min | Stir garlic & cabbage into sausage, wilt 3–4 min | Pour sauce into sausage mix, stir well | Toss in pasta, parmesan & pepper, add water if dry | Season with salt, serve with parmesan & pepper |
| 400 g sausage meat | |||||
| 0.5 tsp chilli flakes | |||||
| 400 g campanelle pasta | Cook pasta according to package, reserve water | ||||
| 4 garlic cloves, grated | |||||
| 200 g savoy cabbage, chopped into 5 cm pieces | |||||
| 1 tsp mirin | Whisk miso, mirin & butter with pasta water | ||||
| 2 tbsp white miso | |||||
| 50 g unsalted butter | |||||
| cooked pasta (reserved from step 2) | |||||
| 75 g parmesan, grated | |||||
| black pepper | |||||
| salt | |||||
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