Rigatoni alla Puttanesca e Arrabbiata Recipe

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

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.