Place bacon in a large, deep frypan. 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 frypan, and heat over medium-high heat. Stir in the garlic, and cook until fragrant, about 1 minute. Mix in the bacon, chilli 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.