This is one of my favorites and my
family agrees. You will get lots of requests for this one.
Feel free to exchange the cheeses with something different.
Rigatoni with Bacon, Spinach and
Two Cheeses
8 slices bacon, cut in one-inch
pieces
1 large red bell pepper cut into matchsticks
1 cup chopped onion
12 oz. rigatoni
1 1/3 cups grated Fontina Cheese
1 1/3 cups crumbled Gorgonzola
6 tbsp. butter, cut into pieces, room temperature
8 oz. chopped, fresh spinach
3 tbsp. brandy
1/3 cup toasted walnuts, chopped
2 tbsp. chopped fresh chives or green onion tops
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 sauté until tender. Remove skillet from heat.
Meanwhile, cook rigatoni in a
large pot of salted boiling water until tender but firm. Drain
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.
