SPICY MUSSEL PENNE RECIPE AT HOME | PENNE PICCANTE CON COZZE

  35 minutes      Medium       2 Servings

How to make spicy mussel penne at home? In this Penne Piccante con Cozze recipe, the aroma of the sea and the sauce-holding power of pasta come together. A lightly spicy tomato sauce, prepared with the mussels' own liquid, integrates perfectly with the ridged texture of Makaroma Penne Rigate.

It's a practical yet impressive dinner alternative for seafood pasta lovers. A balanced and flavorful dish for those looking for an easy pasta recipe at home. In Makaroma's kitchen, every pasta meets the sauce best suited for its texture. In this recipe, the structure of Penne Rigate pairs with the natural aroma of the sea.

Preparation

• Boil Makaroma Penne Rigate in plenty of salted boiling water for 1 minute less than the time indicated on the package. Before draining, reserve 1 cup of pasta water.
• Heat 2 tablespoons of olive oil in a large pan. Add 1 whole clove of garlic.
• Add the mussels to the pan. Cover and cook over high heat until they open.
• While the mussels are opening, finely chop the chili pepper. Halve the cherry tomatoes.
• Once the mussels are cooked, remove them from the pan. Discard the liquid in the pan but do not clean the pan.
• Add the remaining olive oil to the same pan. Add the other whole clove of garlic.
• Add the chili peppers and cherry tomatoes. Sauté for 2–3 minutes over medium heat.
• Add the vinegar and bring to a quick boil.
• Add the cooked penne rigate to the pan.
• Add butter, some of the reserved pasta water, red pepper flakes, and salt. Stir until the sauce adheres to the pasta.
• Gently stir in the cooked mussels back into the pan over low heat.
• Transfer to a serving plate. Garnish with fresh parsley leaves and drizzle with olive oil to serve.