Rigatoni With Peppers & Bacon
"This Italian dish is quick to make during a weeknight."
- Ready In:
- 29mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 10 ounces rigatoni pasta, uncooked
- 4 slices bacon, cut into 1-inch pieces
- 1 cup red bell pepper, cut into strips
- 1 cup yellow bell pepper, cut into strips
- 2⁄3 cup sweet onion, sliced
- 1 teaspoon fresh garlic, finely chopped
- 1⁄4 cup small pitted ripe olives
- 1⁄2 lb reduced-fat provolone cheese, shredded
- 1⁄8 teaspoon ground red pepper
- 1⁄4 cup fresh Italian parsley, finely chopped
directions
- 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.
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RECIPE SUBMITTED BY
CookingONTheSide
Carnegie, Pennsylvania
I want to thank all of you who review the recipes I post - good or bad. It's always good to get feedback and helpful tips and I really appreciate them all! I try to send a note when someone reviews one of my recipes, but I don't always get the chance. Please know that I really enjoy reading the reviews. I also love all the photos everyone posts, too! Thanks so much. Happy Cooking!
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