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Ingredientes
- 8 slc Bacon, cut into 1 inch pieces
- 1 lrg Red bell pepper, cut into matchstick, size strips
- 1 c. Onion, minced
- 12 ounce Rigatoni
- 1Â 2/3 c. Fontina cheese, (about 5 ounces), grated
- 1Â 1/2 c. Gorgonzola cheese, (about 5 ounces), crumbled
- 6 Tbsp. Butter, cut into pcs, room temperature
- 8 ounce Fresh spinach, (about 8 c.), minced
- 3 Tbsp. Brandy
- 1/3 c. Walnuts, toasted/minced
- 2 Tbsp. Fresh chives or possibly green onion tops, minced
Direcciones
- Cook bacon in heavy large skillet, over medium-high heat till crisp. Using slotted spoon, transfer bacon to paper towels and drain. Pour off all but 3 Tbsp. drippings from skillet. Add in bell pepper and onion to skillet and saute/fry till tender, about 4 min. Remove skillet from heat.
- Meanwhile, cook rigatoni in large pot of boiling salted water till tender but still hard to bite. Drain.
- Immediately return pasta to same pot. Add in Fontina, Gorgonzola and butter and toss till cheeses and butter heat and coat pasta. Add in spinach and brandy and toss over medium heat till spinach wilts, about 3 min.
- Gently fold in red bell pepper mix and cooked bacon pcs. Season to taste with salt and pepper.
- Transfer pasta to large bowl. Sprinkle with walnuts and chives and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 313g | |
| Recipe makes 4 servings | |
| Calories 899 | |
| Calories from Fat 692 | 77% |
| Total Fat 78.24g | 98% |
| Saturated Fat 39.97g | 160% |
| Trans Fat 0.0g | |
| Cholesterol 187mg | 62% |
| Sodium 1787mg | 74% |
| Potassium 669mg | 19% |
| Total Carbs 10.08g | 3% |
| Dietary Fiber 2.6g | 9% |
| Sugars 4.41g | 3% |
| Protein 34.44g | 55% |
