Recipe Archives->Pasta->Rotini 01

Rotini With Bacon, Veggies And Fontina
Serves 4.

8 oz. rotini pasta
4 slices bacon
1 red bell pepper, finely chopped
3 large garlic cloves, finely chopped
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
2 plum tomatoes, seeded, finely chopped
1/2 cup chicken stock
1/2 cup dry white wine
1 tablespoon chopped fresh marjoram
12 oz fresh baby spinach
3/4 cup shredded fontina cheese

Cook rotini in a large pot of boiling, salted water according to
package directions.

Meanwhile, in large, deep skillet cook bacon over med heat until
cooked.  Remove bacon and drain pan reserving 1 Tbsp bacon drippings.
Heat pan to med-hi. Add bell pepper; cook 4 minutes, stirring. Add
garlic, salt and crushed red pepper, cook and stir 1 minute. Add
tomatoes, chicken stock, wine and marjoram, reduce heat to med-low,
cover, cook 5 minutes. Uncover, cook 1 minute. In a large bowl toss
pasta with sauce and spinach until spinach is wilted. Toss with
fontina.

Printable version: rotini01.txt.