Rigatoni with Bacon, Spinach and Two Cheeses
- Ready In:
- 50mins
- Ingredients:
- 11
- Serves:
-
4-6
ingredients
- 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
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 sauté 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.
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Reviews
-
This is a restaurant quality pasta dish. I stuck with the gorgonzola and fontina cheese blend because I love the flavor of both of them. The spinach and red pepper add great color to the dish. The brandy is a key ingredient mixing great with the walnuts. Next time I have company, this recipe will be tops on my list to make.
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I was just going to post this and here it is! The original recipe comes from a restaurant in Dublin, CA. I got it out of my Bon Appetit magazine (1998) from their favorite restaurant recipes section. I always use unsalted butter because the cheese and bacon add plenty enough salt. Thanks for saving me the trouble of having to post this, this is a great recipe!
RECIPE SUBMITTED BY
Miss Annie
United States