Red miso is the funkier, saltier and sharper sister of white miso. Combine it with crispy, slightly sweet pork and cabbage for a flavourful fusion. Seema x
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Serves
4
Sausages
Chilli Flakes
Campanelle
Garlic
Savoy Cabbages
Mirin
Red Miso Paste
Butter
Parmesan
Olive Oil
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Serves
4
Sausages
Chilli Flakes
Campanelle
Garlic
Savoy Cabbages
Mirin
Red Miso Paste
Butter
Parmesan
Olive Oil
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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.
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