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.

Kelly
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain on paper towels, and crumble into large pieces.

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  • 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.

  • 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.

  • 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

533.7 calories; 22.2 g protein; 67.8 g carbohydrates; 40.1 mg cholesterol; 1260.8 mg sodium. Full Nutrition

Reviews (6)

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Most helpful positive review

Rating: 4 stars
01/11/2008
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. Read More
(23)
11 Ratings
  • 5 star values: 5
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/11/2008
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. Read More
(23)
Rating: 4 stars
01/11/2008
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. Read More
(23)
Rating: 4 stars
02/16/2010
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.. Read More
(16)
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Rating: 5 stars
03/02/2010
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. Read More
(11)
Rating: 4 stars
09/24/2009
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. Read More
(11)
Rating: 4 stars
05/12/2012
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. Read More
(3)
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Rating: 5 stars
12/25/2012
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! Read More
(2)