Spicy Miso Bacon Rigatoni with Asparagus and Caramelized Shallot

This bold and creamy pasta dish brings together the rich umami of miso, the smoky crunch of bacon and a kick of Sriracha for a truly memorable meal. Fresh rigatoni is tossed in a silky sauce made from bacon fat, caramelized shallot, tender asparagus and a blend of miso and pork stock concentrates. A touch of sour cream and butter adds luxurious creaminess, while Parmesan and scallions provide the perfect finishing touch.

Ready in just 20 minutes, this recipe is ideal for busy weeknights when you crave something satisfying and packed with flavor. The combination of East Asian-inspired ingredients with classic pasta makes it a unique twist on comfort food that will have everyone asking for seconds.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 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 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, roughly chop the bacon.
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 white parts from green tops.
4. Gently separate the fresh rigatoni. Once the water boils, add the pasta and cook until al dente, 4-6 minutes. Reserve 1/2 cup of pasta cooking water, then drain the pasta.
5. Heat the pan with the reserved bacon fat over 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. Add the miso sauce concentrates, pork ramen stock concentrate, garlic powder, half the Sriracha, 1/2 cup plain water and a pinch of sugar to the pan. 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 2 tablespoons butter until melted and creamy.
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 according to package directions until al dente, then proceed with the recipe.

What can I substitute for pork ramen stock concentrate?

You can use 1 cup of pork or chicken broth simmered until reduced by half or add a splash of soy sauce and a pinch of sugar for extra umami.

Is this recipe gluten-free?

No, it contains wheat from the pasta. For a gluten-free version, use gluten-free pasta and ensure all other ingredients are certified gluten-free.