Spicy Miso Gluten-Free Fusilli with Bacon
plus Caramelized Shallot, Zucchini & Parmesan
- Wheat
- Milk
- Eggs
- Soy
Bacon makes everything better! It boosts other umami-rich ingredients like miso and Parmesan for this irresistible fusion dish. The bacon joins zucchini and shallot in a savory sauce flavored with garlic and Sriracha and swirled with butter and sour cream for a luxuriously creamy pasta bowl that’s sure to be an instant hit—all in just 30 minutes.
Ingredients
ounce
Rigatoni Pasta
(Contains: Wheat)
3 tablespoon
Sour Cream
(Contains: Milk)
4 ounce
Bacon
1 unit
Zucchini
1 unit
Pork Ramen Stock Concentrate
7 ounce
Gluten-Free Fresh Fusilli Pasta
(Contains: Eggs)
3 tablespoon
Parmesan Cheese
(Contains: Milk)
2 unit
Miso Sauce Concentrate
(Contains: Soy)
2 unit
Scallions
1 teaspoon
Sriracha
1 teaspoon
Garlic Powder
1 unit
Shallot
Not included in your delivery
teaspoon (tsp)
Salt
0.13 teaspoon (tsp)
Sugar
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Bring a large pot of salted water to a boil.
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.
While bacon cooks, wash and dry produce.
Trim and halve zucchini lengthwise; slice crosswise into ½-inch-thick half-moons. Halve, peel, and thinly slice shallot. Trim and thinly slice scallions, separating whites from greens.
Once water is boiling, add rigatoni to pot. Cook, stirring occasionally, until al dente, 9-11 minutes; drain.
Once pasta has cooked 4 minutes, return pan with bacon fat to stovetop over medium-high heat. (TIP: If pan seems dry, add a drizzle of oil.) Add zucchini, 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, ½ cup cold water, and a pinch of sugar to pan with veggies (all the Sriracha and ¾ 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 sour cream and 2 TBSP butter (4 TBSP for 4). Taste and season with salt and pepper if desired.
Divide pasta between bowls; top with Parmesan, scallion greens, and remaining bacon. Serve.
