661. RIGATONI with PEPPERS and BACON

makes 6 servings


10 ounces uncooked dried rigatoni
4 slices bacon, cut into 1-inch pieces
1 large (1 cup) red bell pepper, cut into strips
1 large (1 cup) yellow bell pepper, cut into strips
2/3 cup sliced onion
1 teaspoon finely chopped fresh garlic
1/4 cup small pitted ripe olives
1/2 pound (2 cups) mozzarella cheese, shredded
1/8 teaspoon ground red pepper
1/4 cup chopped fresh parsley

Cook rigatoni according to package directions. Drain.

Meanwhile, cook bacon in 12-inch skillet over medium-high heat until crisp. Remove bacon from pan; set aside. Drain pan drippings, reserving 1 tablespoon in skillet.

Add bell peppers, onion and garlic to reserved pan drippings in skillet. Cook over medium heat, stirring occasionally, until peppers are crisply tender. Add cooked rigatoni, bacon and all remaining ingredients except parsley. Continue cooking, stirring occasionally, until cheese is melted. Sprinkle with parsley.


courtesy of: Alpine Lace / Land O'Lakes, Inc. P.O. Box 64465, St. Paul, Minnesota 55164-0465