Creamy Miso Rigatoni with Bacon, Caramelized Shallots, Asparagus and Parmesan COMPLIANT
- Milk
- Eggs
- Wheat
- Soy
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
6 ounce
Asparagus
1 unit
Pork Ramen Stock Concentrate
7 ounce
Fresh Rigatoni Pasta
(Contains: Eggs, Wheat)
3 tablespoon
Parmesan Cheese
(Contains: Milk)
2 unit
Miso Sauce Concentrate
(Contains: Soy)
2 unit
Scallions
½ teaspoon
Sriracha
1 teaspoon
Garlic Powder
4 ounce
Bacon
1 unit
Shallot
Not included in your delivery
2 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Cooking Steps
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. Once bacon is cool enough to handle, roughly chop.
Thinly slice asparagus on a diagonal. Halve, peel, and thinly slice shallot. Thinly slice scallion, separating the whites from the greens.
Break apart rigatoni with hands, if sticking together. Once water is boiling, add rigatoni to pot. Cook, stirring occasionally, until al dente, 4-6 minutes. Reserve 1⁄2 cup pasta cooking water (1 cup for 4), then drain.
Return pan with bacon fat to stovetop over medium-high heat. (TIP: 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.
Add miso sauce concentrates, pork ramen stock concentrate, garlic powder, half the Sriracha, 1⁄2 cup cold water, and a pinch of sugar to pan with veggies (all the Sriracha and 3⁄4 cup cold 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. TIP: If sauce seems too thick, add water 1 TBSP at a time. Turn off heat; stir in half the parmesan, sour cream and 2 TBSP butter (4 TBSP for 4).
Divide pasta between bowls; top with remaining Parmesan cheese, remaining bacon and scallion greens, Serve.
