Spicy Miso Rigatoni With Bacon
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Spicy Miso Rigatoni With Bacon

Spicy Miso Rigatoni With Bacon

plus Caramelized Shallot, Zucchini & Parmesan

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.

Tags:
Easy Prep
Allergens:
Wheat
Soy
Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time25 minutes
Prep Time5 minutes
DifficultyEasy

Ingredients

serving amount

4 ounce

Bacon

1 unit

Zucchini

1 unit

Shallot

2 unit

Scallions

6 ounce

Rigatoni Pasta

(Contains Wheat)

2 unit

Miso Sauce Concentrate

(Contains Soy)

1 unit

Pork Ramen Stock Concentrate

1 teaspoon

Garlic Powder

1 teaspoon

Sriracha Sauce

3 tablespoon

Sour Cream

(Contains Milk)

3 tablespoon

Parmesan Cheese

(Contains Milk)

Not included in your delivery

Salt

Pepper

Sugar

Butter

(Contains Milk)

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Nutrition Values

/ per serving
Calories850 kcal
Fat47 g
Saturated Fat21 g
Carbohydrate82 g
Sugar13 g
Dietary Fiber6 g
Protein26 g
Cholesterol90 mg
Sodium1490 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pan
Large Pot
Paper Towel
Strainer

Instructions

Cook Bacon
1

• 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.

Prep
2

• While bacon cooks, wash and dry produce. • Trim and halve zucchini lengthwise; slice crosswise into 1⁄2-inch-thick half- moons. Halve, peel, and thinly slice shallot. Trim and thinly slice scallions, separating whites from greens.

Cook Pasta
3

• Once water is boiling, add rigatoni to pot. Cook, stirring occasionally, until al dente, 9-11 minutes; drain.

Cook Veggies
4

• 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.

Finish Pasta
5

• 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 sour cream and 2 TBSP butter (4 TBSP for 4). Taste and season with salt and pepper if desired.

Serve
6

• Divide pasta between bowls; top with Parmesan, scallion greens, and remaining bacon. Serve.

Bacon is fully cooked when internal temperature reaches 145°.