Chili Crisp Pasta

This chili crisp pasta is made with a miso butter, plenty of chili crisp and has some kale too. Plus, it's ready in about 20 minutes!

Prep:
5
mins
Cook:
15
mins
TOtal:
20
mins
servings:
3

Ingredients

  • 1/3 cup unsalted butter (76g)
  • 2 tbsps chili crisp, plus more for serving
  • 2 tsps light tamari (or light soy sauce)
  • 2 1/2 tbsps white miso paste
  • 10 to 12 oz spaghetti (gluten-free if needed)
  • 4 to 5 leaves lacinato kale (or curly kale), very thinly sliced into short ribbons
  • toasted sesame seeds
  • chopped nori, for garnish
  • chopped cilantro, for garnish

Instructions

  1. In a large skillet, over medium-low heat, combine the butter, chili crisp and tamari, stirring with a wooden spoon. Cook until melted and the butter is starting to foam, increasing the heat as needed.
  2. Reduce the heat to low and then add the miso. Stir constantly until incorporated and then remove the skillet from the heat and set aside.
  3. In a large pot of boiling salted water, cook the spaghetti two minutes less than the package directions. Reserve about 1/2 to 3/4 cup pasta water. Drain the spaghetti and set aside.
  4. Bring the skillet with the chili miso butter back to low heat. Add the kale and toss to combine, until just wilted.
  5. Add the spaghetti to the skillet and toss with the sauce to coat. Add pasta water as needed to loosen and coat the pasta (around 1/3 cup or so). Continue tossing everything for about one to two minutes over medium-low heat.
  6. Remove the pasta from the heat and divide onto plates. Top with sesame seeds, nori and cilantro. Enjoy!