|Name:||Fusili w/ Bacon and Gorgonzola||Contributor:||Relaena|
|Description:||Fusili with Bacon and Gorgonzola||Posted:||1999-04-06|
|Key words:||fusili, bacon, gorgonzola||Category:||Main Dishes|
|Ingredients:||10 slices of bacon, cut into 1" pieces
1 large red or yellow bell pepper
1 c chopped onion
1 16-oz package fusili pasta
1 c grated Gorgonzola cheese
1 c grated Mozzarella cheese (Fontina would have been even better)
6 Tbsp butter, cut into pieces, room temperature
1/2 package of frozen chopped spinach
1/3 c chopped toasted walnuts
3 Tbsp chopped fresh chives
|Preparation:||Start pasta water to boil in a large pot. Meanwhile, cook bacon in heavy large skillet until crisp. Drain on paper towels. Pour off all but 3 tablespoons of drippings, add bell pepper and onions and saute until tender. Drain fat off peppers and onions; set veggies aside.
When water is boiling, cook pasta, about 7 minutes for al dente. The moment pasta is done, drain quickly. Place butter into the bottom of the same pot you cooked pasta in. Pour in half the pasta, half the cheese, the rest of the pasta, and top with the rest of the cheese. Stir very well until butter and cheeses melt and coat the pasta evenly.
Gently fold in spinach, bacon and sauteed peppers/onions. Top each portion with walnuts and chives.
|Notes:||Serves 2-4, depending on hunger|