Spicy Miso Bacon Rigatoni with Asparagus and Caramelized Shallot

This spicy miso bacon rigatoni is a flavor-packed dish that comes together in just 20 minutes. Tender fresh rigatoni is tossed in a creamy sauce made with caramelized shallot, asparagus and scallions cooked in bacon fat, then enriched with miso, pork stock and a kick of Sriracha.

Crispy bacon, sour cream and butter add richness, while Parmesan and scallion greens provide the perfect finish. It’s an umami-loaded bowl that’s perfect for busy weeknights when you crave something satisfying and stress-free.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

8 ounce BaconView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

1 unit Pork Ramen Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

7 ounce Fresh Rigatoni PastaView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 unit Miso Sauce ConcentrateView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

0.13 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of water to a boil. Wash and dry produce. Heat a large dry pan 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 all but a thin layer of bacon fat from pan (you’ll use it later). Once bacon is cool enough to handle, roughly chop.
2. Meanwhile, trim and discard woody bottom ends from asparagus; thinly slice stalks on a diagonal. Halve, peel and thinly slice shallot. Thinly slice scallions, separating whites from greens.
3. Using your hands, gently separate rigatoni. Once water is boiling, add rigatoni to pot. Cook, stirring occasionally, until al dente, 4-6 minutes. Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain.
4. While pasta cooks, heat pan with bacon fat over medium-high heat. (If pan seems dry, add a drizzle of oil.) Add asparagus, shallot and scallion whites; cook, stirring frequently, until browned and tender, 2-4 minutes.
5. To pan with veggies, add miso sauce concentrates, pork ramen stock concentrate, garlic powder, half the Sriracha, ½ cup plain water and a pinch of sugar (all the Sriracha and ¾ cup plain water for 4 servings); stir to combine. Bring to a simmer, stirring occasionally. Once sauce is simmering, add drained rigatoni and half the bacon. Cook, tossing, until pasta is evenly coated, 1-3 minutes. If sauce seems too thick, add reserved pasta cooking water 1 tablespoon at a time. Turn off heat; stir in sour cream, half the Parmesan and 2 tablespoons butter (4 tablespoons for 4 servings).
6. Divide pasta between bowls; top with remaining Parmesan, remaining bacon and scallion greens. Serve.

Recipe Tips

FAQ

Can I use dried pasta instead of fresh?

Yes, but adjust cooking time according to package directions and reserve more pasta water if needed.

Can I make this dish vegetarian?

You can omit the bacon and use vegetable stock concentrate instead of pork ramen stock, but the flavor will change significantly.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan with a splash of water or pasta water.