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Categories:
bacon red bell pepper onion rigatoni pasta cheese Gorgonzola butter fresh spinach brandy walnuts fresh chives
Viewed: 106 - Published at: a year agoIngredients
- 8 slices bacon, cut in one inch pieces
- 1 large red bell pepper, cut into matchsticks
- 1 cup chopped onion
- 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
Method
- 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.
