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Rigatoni With Bacon, Spinach and Two Cheeses

4 servings

• 8 bacon slices, cut into 1-inch pieces
• 1 large red bell pepper, cut into matchstick strips
• 1 cup chopped onion
• 12 ounces rigatoni
• 1-2/3 cups (5 ounces) grated fontina cheese
• 1-2/3 cups (5 ounces) crumbled gorgonzola cheese
• 6 tablespoons butter, cut into pieces, room temperature
• 8 ounces chopped fresh spinach (about 8 cups)
• 3 tablespoons brandy
• Salt and pepper
• 1/3 cup toasted walnuts, chopped
• 2 tablespoons chopped fresh chives or green-onion tops

Cook bacon in a heavy skillet over medium-high heat until crisp. Using a slotted spoon, transfer bacon to paper towels and drain. Pour off all but 3 tablespoons drippings from skillet. Add bell pepper and onion to skillet and saute until tender, about 4 minutes. Remove skillet from heat.

Meanwhile, cook rigatoni in a large pot of boiling, salted water until tender but still firm to bite. Drain. Return pasta to pot. Add fontina, gorgonzola and butter, and toss until cheeses and butter coat pasta. Add spinach and brandy, and toss over medium heat until the spinach wilts, about 3 minutes. Gently mix in pepper-and-onion mixture and cooked bacon pieces. Season to taste with salt and pepper. Transfer pasta to a large bowl. Sprinkle with walnuts and chives, and serve.

Per serving: 1,056 calories, 66 g fat, 151 mg cholesterol, 1,338 mg sodium, 74 g carbohydrates, 39 g protein, 5 g fiber.

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