Spicy Miso Bacon Rigatoni with Asparagus and Parmesan

This spicy miso bacon rigatoni is a bowl of pure comfort with a twist. We start by crisping up bacon, then use the rendered fat to sauté asparagus, shallot and scallions. The magic happens when we stir in miso sauce concentrate, pork stock and Sriracha for a creamy, umami-packed sauce that coats every piece of fresh rigatoni.

Finish the dish with a touch of sour cream and butter for richness, then top with crispy bacon, Parmesan and fresh scallion greens. It’s a quick, 20-minute meal that feels indulgent but is easy enough for any weeknight.

Log in to save recipes and build weekly shopping lists.

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

8 ounce BaconView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Meanwhile, wash and dry all produce.
2. Heat a large dry pan over medium-high heat. Add the bacon and cook, turning occasionally, until crispy, 6-10 minutes. Transfer the bacon to a paper-towel-lined plate. Carefully pour off all but a thin layer of bacon fat from the pan (reserve the pan for later). Once the bacon is cool, roughly chop it.
3. Trim and discard the woody ends from the asparagus, then thinly slice the stalks on a diagonal. Halve, peel and thinly slice the shallot. Thinly slice the scallions, separating the white parts from the green tops.
4. Gently separate the fresh rigatoni. When the water boils, add the pasta and cook until al dente, 4-6 minutes. Reserve ½ cup of pasta cooking water, then drain the pasta.
5. While the pasta cooks, return the pan with the bacon fat to medium-high heat. (If the pan seems dry, add a drizzle of oil.) Add the asparagus, shallot and scallion whites. Cook, stirring frequently, until browned and tender, 2-4 minutes.
6. To the pan with the vegetables, add the miso sauce concentrates, pork ramen stock concentrate, garlic powder, half the Sriracha, ½ cup water and a pinch of sugar. Stir to combine and bring to a simmer. Add the drained rigatoni and half the chopped bacon. Cook, tossing, until the pasta is evenly coated, 1-3 minutes. If the sauce seems too thick, add reserved pasta water 1 tablespoon at a time.
7. Turn off the heat. Stir in the sour cream, half the Parmesan and the butter until melted and combined.
8. Divide the pasta among bowls. Top with the remaining Parmesan, remaining bacon and scallion greens. Serve immediately.

Recipe Tips

FAQ

Can I use dried pasta instead of fresh?

Yes, dried rigatoni works well. Cook it according to package directions until al dente and reserve the pasta water as directed.

What can I substitute for pork ramen stock concentrate?

You can use ½ cup of pork or chicken broth plus a splash of soy sauce for a similar savory flavor.

Is this dish very spicy?

It has a moderate kick from half a teaspoon of Sriracha. Adjust the amount to your heat preference-add more for extra spice or omit for a milder dish.