Rigatoni with Peppers & Bacon

Ingredients:

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 (1/2-inch thick) slice Alpine Lace® Deli Reduced Fat Provolone Cheese, shredded
1/8 -teaspoon ground red pepper
1/4 -cup chopped fresh parsley

Instructions:

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.