Rigatoni alla Puttanesca e Arrabbiata Recipe - Allrecipes.com
Rigatoni alla Puttanesca e Arrabbiata Recipe
  • READY IN 43 mins

Rigatoni alla Puttanesca e Arrabbiata

Recipe by  

"A combination of Puttanesca and Arrabbiata sauces, plus a few added ingredients, this dish makes a great main course. It's also fun to experiment with this recipe. I used rigatoni, but any pasta would work well."

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
  • PREP

    25 mins
  • COOK

    18 mins

    43 mins


  1. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain on paper towels, and crumble into large pieces.
  2. Meanwhile, bring a large pot of lightly salted water to a boil. Add the rigatoni pasta and cook until al dente, about 13 minutes. Drain, and place pasta into a large bowl.
  3. Place olive oil in another skillet, and heat over medium-high heat. Stir in the garlic, and cook until fragrant, about 1 minute. Mix in the bacon, red pepper flakes, tomatoes, artichokes, olives, and capers. Cook and stir until heated through, about 5 minutes. Season to taste with salt and pepper.
  4. Add bacon-vegetable mixture to pasta, and toss until evenly mixed. Divide between two serving plates. Sprinkle with feta cheese, and garnish with parsley. Serve immediately.
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Reviews More Reviews

Jan 11, 2008

We loved this recipe! I usually make the traditional puttanesca, with anchovies, but the arrabbiata style gave it a unique twist. Since it is winter, and fresh tomatoes are virtually flavorless, I used two 14.5 oz cans of diced garlic flavored tomatoes, drained, instead. I also used herbed feta for the topping because that's what I had in the fridge. I didn't add any extra salt, since the olives, capers and cheese are already high in sodium. I also cooked an extra cup of rigatoni and the recipe served three adults as a main course. My "purist" Italian husband had a philosophical issue with using feta instead of a traditional Italian cheese, but it is excellent as written and I will definitely make it again.

Feb 16, 2010

I made this then stuck in crockpot for hours to simmer. Added 1/2 cup red wine, more garlic, and Italian seasoning, had to skip the artichokes because I didn't have any, used crimini mushrooms instead. Served with baked chicken leg sections and spaghetti squash. Very tasty..

Mar 02, 2010

Tried this tonight and thought it was fantastic. I had to substitute canned tomatoes and green olives because that was what I had. But will definitely try it with the kalamata olives and fresh tomatoes next time. It was also quick and simple to make which is always a plus. Thanks Kelly for a keeper.

Sep 24, 2009

A very nice change from the ordinary, and a good use for feta (one I never would have thought of myself) thank you. I was apprehensive in making this dish for my toddler and husband, but they both enjoyed it. I had to omit the olives and capers today and the flavour remained very good. Next time I will add more then a pinch of red pepper flakes maybe 1/4 tsp.

May 12, 2012

this was very tasty. I used applewood bacon from Trader Joes, I did not add capers or olives as I don't care for them. I did add a can of black olives and a jar of artichoke marinated in oil and added it to the whole mix. I use really nice cherry tomatoes cut up from Trader Joes and some Tomato and basil Feta chesse. Instead of parsley I used fresh basil because it is what I had on hand. Thank you for this recipe it was a hit.

Dec 25, 2012

Delicious! I loved this. Hubs, not so much. I was doubtful he'd like it, though, as he is not a fan of this type of flavor, olives, or capers. I was using up some artichokes, though, so thought I'd try it on him and see. He ate it but wasn't overly thrilled. That's okay; I LOVE the flavor, and I'll eat this for lunch leftovers. I doubled the recipe and got five servings of this. I also used canned tomatoes (2 cans) instead of fresh and added more olives (whole, so I could pick them out for hubs). I did think the feta was good, but maybe a tad overkill; there's so many strong flavors in here, that Parmesan or mozzarella might work even better. You need to like all of these ingredients separately in order to like them in this dish. Thanks for the recipe!


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  • Calories
  • 534 kcal
  • 27%
  • Carbohydrates
  • 67.8 g
  • 22%
  • Cholesterol
  • 40 mg
  • 13%
  • Fat
  • 20.7 g
  • 32%
  • Fiber
  • 6.6 g
  • 26%
  • Protein
  • 22.2 g
  • 44%
  • Sodium
  • 1261 mg
  • 50%

* Percent Daily Values are based on a 2,000 calorie diet.

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