Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
finished One Pot Asparagus and Bacon Rigatoni

Asparagus and Bacon Rigatoni

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This one-pot asparagus and bacon rigatoni recipe is a perfect middle-of-the-week dinner. Works up in 30 minutes. No baking, no separate boiling for the pasta. LITERALLY, one-pot and serve!

  • Total Time: 35 minutes
  • Yield: 5 people 1x

Ingredients

Units Scale
  • 4 slices thick-cut bacon [chopped] (See NOTES 1 for substitutes)
  • 2 cloves garlic [Chopped]
  • 1 lb. rigatoni (See NOTES 2 for substitutes)
  • 2 1/2 cups chicken bone broth (See NOTES 3 for substitutes)
  • 1 1/2 lbs asparagus [cut to the size of the pasta being used] (See NOTES 2 for substitutes)
  • 1/2 cup heavy cream
  • 2 oz Softened Cream Cheese
  • 1/4 cup 2% milk (optional) (See NOTES 4 for substitutes)
  • 1/4 cup freshly grated Parmesan cheese
  • 1 teaspoon sea salt (or to taste)
  • freshly ground black pepper (taste)

Instructions

  1. In a 3-½-quart enameled cast-iron casserole pan over medium heat, cook bacon pieces until crispy. Transfer them to a plate or pan lined with a paper towel. Keep half of the fat.
  2. Add back the cooked bacon pieces and the chopped garlic to the 3-½-quart enameled cast-iron casserole pan and let “cook” until fragrant (About 1 minute)
  3. Add the chicken bone broth, a pinch of sea salt, and rigatoni. ***If you’re using fresh, uncooked Asparagus, add it now!****
  4. Bring to a simmer, cover, and cook until al dente, stirring occasionally to help prevent sticking. *There should be a little broth left in the 3-½-quart enameled cast-iron casserole pan*
  5. Add the cream cheese in chunks and stir until melted, covering the pasta. ***If you’re using frozen asparagus, add it now!****
  6. Add in heavy cream, season with sea salt (if needed), and ground black pepper, then stir until creamy (if it seems a bit dry, you can add a couple of tablespoons of 2% milk at a time). Remove from heat.
  7. Optionally, top with extra Parmesan cheese and serve

Equipment

Notes

  1. [Bacon] Any of these options should be heated/cooked first. Some may need oil, but I let you in the option if you do.
    • Ham 
    • Chicken Breast 
    • Canned tuna 
  2. [Asparagus] All of these can be added either fresh or frozen.
    1. If you add them Fresh, add them with the pasta.
    2. If you add frozen, add them with the cream cheese
      • Broccoli 
      • Sugar Snap Peas 
      • Green Beans are similar in size to the cut asparagus
  3. You can use any shortcut pasta of your choice:
  4. Rigatoni, penne, or mezzi rigatoni are all good options.
    • If you want a healthier option, check out Pete’s Pasta for 3 great options for high-protein, low-carb, and short-cut pastas. (Use code JENN and get $7.00 off your order).
  5. 1:1 ratio of Vegetable Broth (get the broth straight from gourmendfoods and Use Code JENNSMITH15 to 15% off)
  6. 1:1 ratio of any fat Milk OR additional broth 

Storage Details

This recipe will last about 3–5 days in the refrigerator, stored in an airtight food-safe container.

  • Author: Jenn Giam Smith
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dinner
  • Method: One-Pot
  • Cuisine: American

Find it online: https://www.jenn-smith.com/one-pot-asparagus-and-bacon-rigatoni/

Recipe Card powered byTasty Recipes