Rotini With Bacon, Veggies And Fontina

8oz. rotini pasta
4 slices of bacon
1 red bell pepper finely chopped
3 large garlic cloves, finely chopped
1/2 tsp salt
1/4 tsp crushed red pepper
2 plum tomatoes, seeded, finely chopped
1/2 cup chicken stock
1/2 cup dry white wine
1 Tbsp 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. Serves 4.

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