Best 3 Rigatoni Alla Puttanesca E Arrabbiata Recipes
Rigatoni alla Puttanesca e Arrabbiata is a delicious and flavorful pasta dish that combines the classic flavors of puttanesca sauce with the spicy kick of arrabbiata sauce. This dish is sure to please everyone at your table and is perfect for a quick and easy weeknight meal. With just a few simple ingredients, you can create a restaurant-quality dish that will have your family and friends asking for more.
Here are our top 3 tried and tested recipes!
RIGATONI ALLA PUTTANESCA E ARRABBIATA
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.
Provided by Kelly
Categories Italian Recipes
Time 43m
Yield 2
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 533.7 calories, Carbohydrate 67.8 g, Cholesterol 40.1 mg, Fat 20.7 g, Fiber 6.6 g, Protein 22.2 g, SaturatedFat 7.4 g, Sodium 1260.8 mg, Sugar 8.6 g
RIGATONI PUTTANESCA
Make and share this Rigatoni Puttanesca recipe from Food.com.
Provided by texasjj
Categories European
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Heat 2 tablespoons of olive oil in a heavy saucepan.
- Add onion and garlic; cook over low heat for10 to 15 minutes, or until vegetables are wilted.
- Crush tomatoes slightly; add to the saucepan along with their liquid.
- Stir in tomato paste; cook for 5 minutes over medium heat.
- Coarsely chop the anchovies and add to the saucepan along with their oil.
- Stir in olives, capers, basil, oregano, red-pepper flakes and black pepper.
- Stir gently and simmer over medium heat for 30 minutes, stirring occasionally.
- While sauce simmers, bring a large pot of water to a boil with remaining tablespoon of olive oil.
- Add pasta and cook until just tender (al dente); for rigatoni, allow 10 to 12 minutes.
- Drain pasta and serve topped with puttanesca sauce.
- Pass the Parmesan.
RIGATONI ALLA PUTTANESCA E ARRABBIATA
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.
Provided by Kelly
Categories Italian Recipes
Time 43m
Yield 2
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 533.7 calories, Carbohydrate 67.8 g, Cholesterol 40.1 mg, Fat 20.7 g, Fiber 6.6 g, Protein 22.2 g, SaturatedFat 7.4 g, Sodium 1260.8 mg, Sugar 8.6 g
Tips:
- Choose ripe tomatoes: Use fresh, ripe tomatoes for the best flavor. If you can't find ripe tomatoes, you can use canned crushed tomatoes instead.
- Use good quality pasta: The type of pasta you use will make a big difference in the final dish. Use a high-quality pasta that is made from durum wheat.
- Don't overcook the pasta: Cook the pasta according to the package instructions. Overcooked pasta will be mushy and won't hold the sauce well.
- Use a heavy-bottomed pot: A heavy-bottomed pot will help to evenly distribute the heat and prevent the sauce from burning.
- Don't be afraid to adjust the flavors: The recipes in this article are a starting point. Feel free to adjust the flavors to your liking. For example, you could add more garlic, chili flakes, or oregano.
Conclusion:
Rigatoni alla puttanesca and rigatoni all'arrabbiata are two classic Italian pasta dishes that are easy to make and packed with flavor. The puttanesca sauce is made with tomatoes, olives, capers, and anchovies, while the arrabbiata sauce is made with tomatoes, garlic, and chili peppers. Both sauces are delicious served over rigatoni pasta, and they can be easily customized to your liking.
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