Bacon Goat Cheese Rigatoni with Balsamic Onion and Green Goddess Salad

This creamy bacon goat cheese rigatoni is the ultimate comfort food with a gourmet twist. Sweet caramelized balsamic onions and crispy bacon are tossed with al dente pasta in a rich garlic cream sauce, then topped with tangy goat cheese. A bright green goddess salad on the side balances the richness perfectly.

Ready in about 35 minutes, this recipe is perfect for a weeknight dinner that feels special. The combination of savory, tangy and fresh flavors will have everyone asking for seconds.

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Ingredients

6 ounce Rigatoni PastaView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

4 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

2 ounce Green Goddess DressingView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

1 ounce Goat CheeseView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Wash and dry produce. Halve, peel and thinly slice onion. Peel and finely chop garlic. Thinly slice chives. Trim and thinly slice cucumber. Crumble goat cheese.
2. Once water is boiling, add rigatoni to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ⅓ cup pasta cooking water (½ cup for 4 servings), then drain.
3. While pasta cooks, heat a drizzle of oil in a large pan over medium heat. Add onion and a pinch of salt and pepper. Cook, stirring occasionally, until softened and lightly browned, 8-10 minutes. Stir in vinegar and 2 TBSP plain water (4 TBSP for 4 servings). Cook, stirring, until caramelized and jammy, 2-3 minutes more. Turn off heat; transfer to a small bowl. Wipe out pan.
4. Heat pan used for onion over medium-high heat. Add bacon; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Turn off heat; transfer to a paper-towel-lined plate. Carefully discard bacon grease; wipe out pan and let cool slightly. Once bacon is cool enough to handle, roughly chop.
5. Melt 2 TBSP butter (4 TBSP for 4 servings) in pan used for bacon over medium heat. Add garlic; cook, stirring, until fragrant, 30 seconds. Add cream sauce base, stock concentrate and reserved pasta cooking water. Bring to a simmer and cook until slightly thickened, 1-2 minutes. Add drained rigatoni, caramelized onion, bacon and half the chives to pan. Toss to combine; season with salt and pepper.
6. In a large bowl, combine mixed greens, cucumbers, dressing, a drizzle of olive oil, salt and pepper. Divide rigatoni between bowls; top with crumbled goat cheese and remaining chives. Serve with salad on the side.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any short pasta like penne or fusilli works well. Adjust cooking time according to package directions.

Can I make this vegetarian?

Absolutely! Omit the bacon and use vegetable stock concentrate instead of chicken. Add sautéed mushrooms for extra umami.

How do I store leftovers?

Store pasta and salad separately in airtight containers in the refrigerator for up to 3 days. Reheat pasta gently on the stovetop with a splash of water or milk.