Rachael Ray Every Day

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Recipe Summary

prep:
10 mins
total:
10 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente.

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  • While the pasta is working, using a food processor, puree the roasted peppers.

  • In a deep skillet, heat the EVOO, 3 turns of the pan, over medium-high heat. Add the onion, garlic and crushed red pepper and cook for 5 minutes, stirring frequently. Add the wine and reduce for about a minute, then stir in the pureed peppers and the tomatoes; season to taste with salt and black pepper. Add the mussels to the pan, cover tightly and cook until the shells open, about 5 minutes (discard any unopened mussels).

  • Divide the mussels among 4 large, shallow bowls and spoon a little sauce on top. Using tongs, transfer the cooked pasta from its water to the sauce in the skillet and toss to coat. Pile the pasta alongside the mussels.

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