Rigatoni alla Puttanesca e Arrabbiata

Rigatoni alla Puttanesca e Arrabbiata

6 Reviews 1 Pic
  • Prep

    25 m
  • Cook

    18 m
  • Ready In

    43 m
Kelly
Recipe by  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.”

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Ingredients

Adjust Servings

Original recipe yields 2 servings

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Directions

  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 (6)

Rate This Recipe
COLAC
22

COLAC

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.

daf
16

daf

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..

John
11

John

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.

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Nutrition

Amount Per Serving (2 total)

  • Calories
  • 534 cal
  • 27%
  • Fat
  • 20.7 g
  • 32%
  • Carbs
  • 67.8 g
  • 22%
  • Protein
  • 22.2 g
  • 44%
  • Cholesterol
  • 40 mg
  • 13%
  • Sodium
  • 1455 mg
  • 58%

Based on a 2,000 calorie diet

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