It’s That Simple is our series about recipes so easy, you can make them with your eyes closed. Think tiny ingredient lists, laid-back techniques, and results so delicious you’ll text home about them.
There’s undeniable comfort in a bowl of warm buttered noodles, but by the umpteenth time eating one, its simplicity in flavor becomes expectedly boring. I long for a little spice, an unexpected twist that catapults the dish out of kid’s menu territory into a more sophisticated stratosphere. The answer is Smoky Brown-Butter Pasta.
We all know about browning butter, a technique that’s practically required in any modern-day chocolate chip cookie recipe. As butter melts, the milk solids toast, tinting the fat a warm amber hue while imbuing it with a toasted-hazelnut-like essence. I like to sprinkle in smoked paprika (a.k.a. Pimentón or Spanish paprika), which sizzles in the hot butter, a game-changing method called blooming. This step unlocks the spice’s fat-soluble compounds, unleashing its brawny, savory-sweet flavors. Now, peppery and earthy notes, with whispers of charred oak, are detectable.
I like to use spaghetti and cook it just a smidge under al dente (it will finish cooking in the sauce), but just about any pasta shape is fair game. Heck, you could even use gnocchi if you’re feeling it. The robust sauce clings to the pasta, creating a dish far greater than the sum of its parts.
A scattering of salted, roasted almonds (like the kind you snack on) and chopped parsley elevates this to bistro-worthy fare. Think of the finisher as a crunchier, more lively alternative to breadcrumbs. It’s a dish just as fitting to eat on the couch as it is with company.
