Miso Butter Pasta

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Step 1.

Heat up a large glug of oil in a hot pan. De-case your sausages into the pan. Add the chilli flakes and cook until well browned for about 6 mins.

Step 2.

Pop the pasta in boiling salted water and cook for 8 mins, or however long that the package instructions state.

Step 3.

Meanwhile, chop up the cabbage into large 5cm pieces

Step 4.

Grate in the garlic and add the cabbage. Mix well until the cabbage has wilted.

Step 5.

Mix the miso, mirin and butter with 250ml pasta water, and add it to the browned pork.

Step 6.

Toss in the cooked pasta, grate in the parmesan and lots of freshly ground black pepper. Mix well, adding more pasta water if it starts to look dry.

Step 7.

Serve up with more parmesan and black pepper, and enjoy.

If you can’t find any red miso, white miso would work well here, too!

400g Pork Sausages
½ Tsp Chilli Flakes
400g Campanelle Pasta
4 Cloves Garlic
1 Savoy Cabbage
1 Tsp Mirin
3 Tbsp Red Miso
50g Unsalted Butter
75g Parmesan Cheese
Black Pepper
Olive Oil