Spicy Miso Bacon Rigatoni with Asparagus and Parmesan

Get ready for a bowl of pasta that’s packed with bold flavors and satisfying textures. This spicy miso bacon rigatoni brings together fresh pasta, crispy bacon, tender asparagus and a creamy sauce with a punch of umami and heat. It’s a quick and easy dinner that feels indulgent but comes together in just 20 minutes.

The sauce starts by sautéing asparagus, shallot and scallion in bacon fat, then gets a boost from miso sauce concentrate, pork stock and Sriracha. Finished with sour cream and butter, it coats every piece of rigatoni perfectly. Top it all off with crispy bacon, Parmesan and scallion greens for a dish that’s as delicious as it is beautiful.

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Ingredients

1.5 tablespoon Sour CreamView 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

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Wash and dry all produce.
2. Heat a large dry pan over medium-high heat. Add bacon and cook, turning occasionally, until crispy, 6-10 minutes. Transfer bacon to a paper-towel-lined plate. Carefully pour off all but a thin layer of bacon fat from the pan (reserve for later). When cool enough, roughly chop the bacon.
3. Trim and discard the woody ends from asparagus; slice stalks thinly on a diagonal. Halve, peel and thinly slice the shallot. Thinly slice scallions, separating white parts from green tops.
4. Gently separate fresh rigatoni with your hands. Add to boiling water and cook until al dente, 4-6 minutes. Reserve 1/2 cup pasta water, then drain.
5. Return the pan with reserved bacon fat to medium-high heat. Add asparagus, shallot and scallion whites. Cook, stirring, until browned and tender, 2-4 minutes.
6. Add miso sauce concentrates, pork ramen stock concentrate, garlic powder, half the Sriracha, 1/2 cup water and a pinch of sugar to the pan. Stir to combine and bring to a simmer. Add drained rigatoni and half the bacon; toss until pasta is evenly coated, 1-3 minutes. If sauce is too thick, add reserved pasta water 1 tablespoon at a time.
7. Turn off heat. Stir in sour cream, half the Parmesan and 2 tablespoons butter until melted and creamy.
8. Divide pasta among bowls. Top with remaining Parmesan, remaining bacon and scallion greens. Serve immediately.

Recipe Tips

FAQ

Can I use dried pasta instead of fresh?

Yes, you can substitute dried rigatoni. Cook according to package directions until al dente, then proceed with the recipe. You may need a bit more pasta water to adjust the sauce consistency.

Is this dish very spicy?

The recipe calls for 1/2 teaspoon Sriracha, which gives a mild to moderate heat. Feel free to adjust the amount to your preference or omit it for a milder dish.

Can I make this vegetarian?

To make it vegetarian, omit the bacon and use a vegetable stock concentrate instead of pork ramen stock. Sauté the vegetables in olive oil or butter instead of bacon fat.