RIGATONI WITH BACON, SPINACH, AND TWO CHEESES

RIGATONI WITH BACON, SPINACH, AND TWO CHEESES image

Categories Pasta

Yield 4 SERVINGS

Number Of Ingredients 11

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8 BACON SLICES, CUT INTO 1 INCH PIECES
1 LARGE RED PEPPER CUT INTO MATCHSTICK SIZE STRIPS
1 C CHOPPED ONION
12 OZ RIGATONI
1 1/3 C GRATED FONTINA, ABOUT 5 OZ
1 1/3 C CRUMBLED GORGANZOLA, ABOUT 5 OZ
6 T BUTTER, CUT INTO PIECES, ROOM TEMP
8 OZ CHOPPED FRESH SPINACH, ABOUT 8 C
3 T BRANDY
1/3 C TASTED WALNUTS, CHOPPED
2 T CHOPPED FRESH CHIVE OR GREEN ONION TOPS

Steps:

COOK BACON IN HEAVY LARGE SKILLET OVER MEDIUM HIGH HEAT UNTIL CRISP. USING SLOTTED SPOON, TRANSFER BACON TO PAPER TOWELS AND DRAIN. POUR OFF ALL BUT 3 T DRIPPINGS FROM SKILLET. ADD BELL PEPPER AND ONION TO SKILLET AND SAUTE UNTIL TENDER, ABOUT 4 MIN. MEANWHILE, COOK RIGATONI IN LARGE POT OF BOILING SALTED WATER UNTIL TENDER BUT STILL FIRM TO BITE. DRAIN. IMMEDIATELY RETURN PASTA TO SAME POT. ADD FONTINA, GORGONZOLA, AND BUTTER AND TOSS UNTIL CHEESES AND BUTTER MELT AND COAT PASTA. ADD SPINACH AND BRANDY AND TOSS OVER MEDIUM HEAT UNTIL SPINACH WILTS ABOUT 3 MIN. GENTLY MIX IN PEPPER MIXTURE AND BACON. SEASON WITH SALT AND PEPPER. TRANSFER TO LARGE BOWL. SPRINKLE WITH WALNUTS AND CHIVES AND SERVE.