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How to Make Piccante Rigatoni (With a Side of Mussels)

Rigatoni is probably one of the best pasta dinners you can make. It’s quick and easy—perfect for busy days. Casual yet sophisticated, Rigatoni is a savory dish that is sure to please everyone around the table. Serve it with a side salad or roasted vegetables to complete the dinner.

Did you know that the word rigatoni comes from the Italian word rigato which means “ridged?”  Rigatoni noodles are wider than penne and ziti, and is cut straight across—not on the diagonal like penne.

Out of rigatoni? No worries—penne or ziti are acceptable alternatives with their similar shape.

We asked our friend, Jack, from Ciao Pittsburgh for his best Rigatoni recipe and he delivered once again!

Check it aht below!

Ingredients

  • 1 lb. rigatoni cooked al dente
  • 2 large eggs beaten
  • 5 slices of Capicola diced
  • 1/3 cup of 2% Milk
  • 1 Green Bell Pepper chopped
  • 1/4 cup of onions chopped
  • 1 tsp. minced garlic
  • 12 oz. bag of broccoli cooked according to instructions
  • 3-4 tbsp. of spicy Italian seasoning
  • 16 oz. of frozen mussels
  • Extra virgin olive oil for cooking
  • Fresh grated Parmigiano-Reggiano

Preparation Instructions

  1. Boil a pot of water and cook the pasta according to directions for al dente.
  2. Take eggs, milk, 2 tbsp of spicy Italian Seasoning and mix well. In a saucepan, heat a little olive oil, add the egg mixture and cook like you would scrambled eggs. Once eggs are cooked, remove from the pan and set aside.
  3. Steam mussels along with 1 tbsp of seasoning according to instructions and set aside.
  4. In a saucepan, add a little olive oil. Add green bell pepper, chopped onion, and minced garlic. Sauté mixture.
  5. Once rigatoni is al dente, drain it and return it back to the pan. Add 1-2 tbsp of olive oil in the bottom of pot. Stir the pasta to make sure it is well coated. Add cooked eggs, sautéed onions, Capicola, broccoli, peppers, and garlic. Pour ¼- ½ cup of olive oil over the mixture and blend well.
  6. Place the cooked pasta in individual serving bowls. Top off with cooked muscles. Garnish with more seasoning and Parmigiano-Reggiano cheese and you are ready to mangia!

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