Spicy Miso Rigatoni With Bacon plus Caramelized Shallot, Zuc

• servings: 2 servings
• total time: 25 minutes

Ingredients

4 ounce Bacon

1 unit Zucchini

1 unit Shallot

2 unit Scallions

6 ounce Rigatoni Pasta

2 unit Miso Sauce Concentrate

1 unit Pork Ramen Stock Concentrate

1 teaspoon Garlic Powder

1 teaspoon Sriracha Sauce

3 tablespoon Sour Cream

3 tablespoon Parmesan Cheese

Salt

Pepper

Sugar

Butter

Directions

• 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 1⁄2-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, 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.

• Divide pasta between bowls; top with Parmesan, scallion greens, and remaining bacon. Serve. ***Bacon is fully cooked when internal temperature reaches 145°.***

Nutrition

• Calories: 850 kcal
• Total Fat: 47 g
• Saturated Fat: 21 g
• Cholesterol: 90 mg
• Sodium: 1490 mg
• Total Carbohydrate: 82 g
• Dietary Fiber: 6 g
• Total Sugars: 13 g
• Protein: 26 g