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Uni pasta with bottarga, pickled rhubarb, and dried chillies

Uni pasta with bottarga, pickled rhubarb, and dried chillies

Chef Andrew Gerson

Chef Andrew Gerson developed this recipe based on a trip to Sicily in between stops on the 2016 Mash Tour. This decadent creamy pasta has subtle notes of the sea and a rich umami finish.  Crisp and effervescent Sorachi Ace handles the nuances of this simple dish while bringing a refreshing quality to each bite, accentuating its flavor with a slight citrus and lemongrass finish.


  • 400 grams pasta ( bucatini or spaghetti work great for this)
  • 400 grams uni
  • 2 dried Calabrian chillies
  • 2 tbsp pasta water
  • 2 stalks rhubarb
  • 1 cup sherry vinegar
  • ½ cup rice wine vinegar
  • 2 tbsp mustard seed
  • 1 star anise
  • 1 tbsp honey
  • 20 grams bottarga



      For the pickled rhubarb: Combine honey, vinegars, spices and 1 cup water in a small pot and bring to a boil. Cut rhubarb stalks into two inch pieces and pour liquid over rhubarb. Let sit for 1 hr. Remove rhubarb, cut into small dice and return to reserved pickling liquid. Let rhubarb infuse overnight.


      Bring a pot of salted water to a boil. Drop in pasta and cook until al dente, stirring so pasta does not stick (9-11 min depending on type of pasta).


      While pasta is cooking, blend almost all the uni until it is a smooth paste and reserve a few lobes for garnish. Transfer uni sauce to a saute pan along with Calabrian chillies. As pasta water becomes starchy, mix 2 tbsp of pasta water into uni sauce.


      Strain pasta and transfer to saute pan and toss with sauce to coat. Transfer pasta to a plate and garnish with shaved bottarga and pickled rhubarb. Serve immediately. Yields four servings.

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