Padma's Gunpowder Miso Noodles

There are so many uses to Gunpowder beyond eating it with dosas and idlis. I like to think of it as the chilli crisp of South India because it's such a great flavor addition to almost anything you cook. This pasta takes under 15 minutes to make once your pasta water is boiling, so it's a lot of beautiful, complex flavor for very little effort. The combination of miso, butter, and Gunpowder makes the sauce deeply umam, nutty, and glossy, with a gentle kick of spice.

Ingredients

½ lb linguine or thin spaghetti
6 tbsps of butter
1 cup chopped shallots
1/2 tsp salt
1/2 tsp freshly ground Aranya Black Pepper.
2 tbsp minced garlic
2 tbsp minced ginger
2 tbsp rice wine or apple cider vinegar
1/2 tsp red chile flakes, or to taste
1 tbsp toasted sesame oil
1 tbsp miso paste
½ cup torn basil leaves
1 tbsp Padma Lakshmi's Gunpowder, plus more for garnish

Methods

Cook the pasta per package directions, till just al dente.
While the pasta water boils, on medium heat, melt 3 tbsp of butter in a sauté pan.
Once the butter is just melted and foamy, toss in the shallots, ½ teaspoon of salt and ½ teaspoon ground black pepper. Stir and sauté until glossy, about 2-5 minutes.
Add the garlic and ginger, stir for 1 minute.
Add the vinegar and stir for another minute.
Add the miso paste and about ¾ cup of pasta water, and stir well. to dissolve the paste into the sauce.
Add red pepper flakes, and continue to reduce the sauce by about half, 5-8 minutes.
Add the remaining 2 tbsps of butter and 1 tbsp toasted sesame oil. This will make the sauce glossy and help it cling to the noodles.
Reserving an extra ½ cup of pasta water just in case, drain the al dente pasta and add to the skillet.
Toss the pasta into the sauce with tongs until coated evenly. If the pasta looks dry, add a small splash or two of pasta water to loosen the sauce. NOTE: You want the pasta barely al dente because it will continue to cook in the pan.
After the pasta is combined with the sauce, stir in the torn basil leaves and 1 tbsp Gunpowder. Toss to combine.
Serve immediately, garnishing each plate with a dusting of Gunpowder and a few torn basil leaves.