Creamy 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, crispy bacon and tangy goat cheese coat every tube of pasta in a luscious garlic cream sauce. It’s rich, satisfying and full of flavor.

To brighten the dish, a simple green goddess salad with crisp cucumbers and fresh chives adds a refreshing contrast. Ready in about 35 minutes, this pasta dinner feels special enough for a date night but easy enough for a weeknight.

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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

8 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) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive 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 tablespoons water (4 tablespoons 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 tablespoons butter (4 tablespoons 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.

How do I make this dish vegetarian?

Omit the bacon and use vegetable stock concentrate instead of chicken. You can add roasted mushrooms for umami.

Can I prepare this ahead of time?

The sauce and pasta are best fresh, but you can cook the bacon and caramelize the onion in advance. Reheat gently with a splash of water or milk.