Cook bacon in heavy large skillet, over medium-high heat until crisp. Using 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 large pot of boiling salted water until tender but still firm to bite. Drain. Immediately return pasta to same pot. Add Fontina, Gorgonzola and butter and toss until cheeses and butter melt and coat pasta. Add spinach and brandy and toss over medium heat until spinach wilts, about 3 minutes. Gently mix in red bell pepper mixture and cooked bacon pieces. Season to taste with salt and pepper. Transfer pasta to large bowl. Sprinkle with walnuts and chives and serve. Printed in Bon Appetit April 1998 Typed and Busted by Carriej999@AOL.com 4/98 Recipe by: Frankie, Johnnie & Luigi Too - Dublin, CA Posted to MC-Recipe Digest by Carriej999
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|Serving Size: 1 Serving (455g)|
|Recipe Makes: 4|
|Calories from Fat: 725 (63%)|
|Amt Per Serving||% DV|
|Total Fat 80.6g||107 %|
|Saturated Fat 38.4g||192 %|
|Monounsaturated Fat 25g|
|Polyunsanturated Fat 10.5g|
|Cholesterol 254.8mg||78 %|
|Sodium 1417.2mg||49 %|
|Potassium 905.4mg||24 %|
|Total Carbohydrate 62.7g||18 %|
|Dietary Fiber 4.1g||17 %|
|Sugars, other 58.6g|
|Protein 44.8g||64 %|
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Calories per serving: 1157
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