Gorgonzola and Romano cheese flavor this rich spinach and pasta dish.
Cook pasta following package directions in boiling salted water until firm but tender, about 13 minutes. Add peas and red pepper during last 2 minutes of cooking time.
Meanwhile, prepare sauce. In a saucepan, heat cream over medium-high heat. When the cream starts to simmer, stir in Gorgonzola, 1/2 cup Romano cheese, the salt, nutmeg and cayenne. Heat through, stirring until all cheese is melted and sauce is smooth.
Drain pasta and vegetables. Return pasta to pot and toss with the sauce. Serve pasta immediately, with additional Romano cheese, if desired.