New this month
Get the Allrecipes magazine

Rigatoni alla Puttanesca e Arrabbiata

Kelly

"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."
Added to shopping list. Go to shopping list.

Ingredients

43 m servings 534 cals
Original recipe yields 2 servings

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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.

Nutrition Facts


Per Serving: 534 calories; 20.7 g fat; 67.8 g carbohydrates; 22.2 g protein; 40 mg cholesterol; 1261 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles

Reviews

Read all reviews 6
Most helpful
Most positive
Least positive
Newest

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 flavorles...

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 ...

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 t...

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 bo...

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 ...

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 thou...