TomaRashi Aglio e Formaggio
Created by Eryn Mackenzie
4 cloves of garlic, minced
1 tablespoon chili flakes
3 tablespoons olive oil
2 tablespoons miso paste
¼ cup chopped parsley
¼ cup flour
2 cups 2% milk
1 cup heavy cream
6 tablespoons unsalted butter
4 cups grated Point Reyes TomaRashi
1 cup pecorino romano, grated
2 tablespoons breadcrumbs
1 pound pasta of your choice (we like rigatoni)
1) Cook your pasta until al dente, reserving ½ cup of pasta water
2) Heat olive oil in saucepan
3) Sauté garlic and chili in olive oil until fragrant
4) Mix in miso paste and butter until dissolved and a thin paste is formed
5) Reduce heat to med-low
6) Add 2 tablespoons of pasta water and flour and whisk until thick and bubbling
7) Gradually whisk in heavy cream and milk, interchangeably adding 3 cups of the TomaRashi and ¾ cup of pecorino until a thick cheese sauce is formed
8) Toss in parsley and pasta noodles and stir to coat
9) Transfer pasta to baking dish and top with remaining TomaRashi, pecorino and breadcrumbs
10) Bake 10 minutes at 375 until bubbling, or simply broil on high for a crunchy crust
