Ingredients:
8 slices bacon, cut in one inch pieces
1 large red bell peppers, cut into matchsticks
1 cup chopped onions
12 ounces rigatoni pasta
1 1/3 cups grated Fontina cheese
1 1/3 cups crumbled gorgonzola
6 tablespoons butter, cut into pieces,room temperature
8 ounces chopped fresh spinach
3 tablespoons brandy
1/3 cup toasted walnuts, chopped
2 tablespoons chopped fresh chives or 2 tablespoons green onion tops
Directions:
Cook bacon in a heavy, large skillet over medium heat until crisp.
Transfer bacon to paper towels and drain.
Pour off all but 3 Tbsp.
drippings from the pan.
Add bell pepper and onion to the skillet and saute until tender.
Remove skillet from heat.
Meanwhile, cook rigatoni in a large pot of salted boiling water until tender but firm.
Drain and immediately return pasta to the same pot.
Add the cheeses and butter until they melt and coat the pasta.
Add spinach and brandy and toss over medium heat until the spinach wilts.
Gently mix in the red bell pepper mixture and the bacon.
Season to taste with salt and pepper.
Garnish with walnuts and chives and serve immediately.
Servings: 4-6
Time preparation: 15 min.
Time total: 50 min.