With bold umami flavors, this easy pasta dish makes a satisfying weeknight dinner that tastes absolutely fabulous.
Recipe tags: chicken base, easy difficulty, lunch, stovetop
Ingredients
| Quantity | Ingredient |
|---|---|
| 4 tsp | Better Than Bouillon® Roasted Chicken Base |
| 0½ cup | unsalted butter |
| 4 | green onions, sliced |
| 4 cloves | garlic, minced |
| 12 oz | rigatoni |
| 2 tbsp | gochujang paste |
| 2 tbsp | rice wine vinegar |
| 1 tbsp | pure maple syrup |
| 1 tbsp | white miso paste |
| 0⅓ cup | grated Parmesan cheese |
| 2 tbsp | finely chopped fresh chives |
Directions
In medium saucepan, bring 6 cups of water and Roasted Chicken Base to a boil; reduce heat and keep at a simmer.
Add butter to a large high-sided skillet set over medium heat. Swirl skillet for 2 to 3 minutes or until butter stops frothing, turns a light brown color and smells fragrant (like toasted hazelnuts). Add green onions and garlic. Cook for 1 minute.
Add pasta and stir to coat in brown butter. Cook, stirring, for 2 to 3 minutes to toast the noodles.
Pour 2 cups simmering broth into skillet. Cook, stirring, until the liquid reduces to 1 cup. Continue to add broth 1 cup at a time, stirring often, and cooking until half the liquid is absorbed, pasta is tender and mixture is creamy and saucy.
Stir in gochujang, vinegar, maple syrup and miso paste. Cook for 1 to 2 minutes or until heated through.
Serve pasta in bowls and garnish with Parmesan and chives.
Tip: Substitute rigatoni with penne if preferred.
