Rigatoni alla Puttanesca e Arrabbiata

Rigatoni alla Puttanesca e Arrabbiata

Made  times
Kelly 11

"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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43 m servings 534 cals
Serving size has been adjusted!

Original recipe yields 2 servings



  • Calories:
  • 534 kcal
  • 27%
  • Fat:
  • 20.7 g
  • 32%
  • Carbs:
  • 67.8g
  • 22%
  • Protein:
  • 22.2 g
  • 44%
  • Cholesterol:
  • 40 mg
  • 13%
  • Sodium:
  • 1261 mg
  • 50%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  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.



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...

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