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| 8 Scheibe | Bacon; cut into 1 inch pcs |
| 1 gross | Red bell pepper; cut into matchstick, size strips |
| 1 Tasse | Onion chopped |
| 12 x ca. 30 g | Rigatoni |
| 1 2/3 Tasse | Fontina cheese; (about 5 ounces), grated |
| 1 1/2 Tasse | Gorgonzola cheese; (about 5 ounces), crumbled |
| 6 Esslöffel | Butter; cut into pieces, room temperature |
| 8 x ca. 30 g | Fresh spinach; (about 8 cups), chopped |
| 3 Esslöffel | Brandy |
| 1/3 Tasse | Walnuts; toasted/chopped |
| 2 Esslöffel | Fresh chives or green onion tops; chopped |
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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.
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