Rigatoni with Bacon, Spinach and Two Cheeses
| Yield: | 4 Servings |
| Categories: |
| 8 | sl | Bacon; cut into 1 inch pcs |
| 1 | lg | Red bell pepper; cut into matchstick, size strips |
| 1 | c | Onion; chopped |
| 12 | oz | Rigatoni |
| 1 2/3 | c | Fontina cheese; (about 5 ounces), grated |
| 1 1/2 | c | Gorgonzola cheese; (about 5 ounces), crumbled |
| 6 | tb | Butter; cut into pieces, room temperature |
| 8 | oz | Fresh spinach; (about 8 cups), chopped |
| 3 | tb | Brandy |
| 1/3 | c | Walnuts; toasted/chopped |
| 2 | tb | Fresh chives or green onion tops; chopped |
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