Rigatoni With Peppers & Bacon

• 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
• 23 cup sweet onion, sliced
• 1 teaspoon fresh garlic, finely chopped
• 14 cup small pitted ripe olives
• 12 lb reduced-fat provolone cheese, shredded
• 18 teaspoon ground red pepper
• 14 cup fresh Italian parsley, finely chopped

1. Cook rigatoni according to package directions; Drain.
2. Meanwhile, cook bacon in 12-inch skillet over medium-high heat until crisp.
3. Remove bacon from pan; set aside.
4. Drain pan drippings, reserving 1 tablespoon in skillet.
5. Add bell peppers, onion and garlic to reserved pan drippings in skillet.
6. Cook over medium heat, stirring occasionally, until peppers are crisply tender.
7. Add cooked rigatoni, bacon and all remaining ingredients except parsley.
8. Continue cooking, stirring occasionally, until cheese is melted.
9. Sprinkle with parsley.

rigatoni pasta, bacon, red bell pepper, yellow bell pepper, sweet onion, fresh garlic, olives, provolone cheese, ground red pepper, fresh italian parsley

Taken from www.food.com/recipe/rigatoni-with-peppers-bacon-349798 (may not work)