Rigatoni with Mussels

Embark on a culinary journey with this rich and savory Rigatoni dish, a symphony of flavors that promises to delight your taste buds. Featuring al dente Rigatoni pasta as its base, this recipe weaves together the hearty essence of Capicola, the freshness of green bell peppers and onions, and the unique taste of mussels, all unified under the warmth of Italian seasoning.

Each ingredient, from the beaten eggs to the sprinkle of fresh grated Parmigiano-Reggiano, plays its part in creating a dish that’s not just a meal, but an experience. Whether you’re looking to impress guests or simply treat yourself to a gourmet dinner at home, this Rigatoni with Capicola, Vegetables, and Mussels is a testament to the rich tapestry of Italian cuisine, ready to transport you to the heart of Italy with every bite. Let’s get cooking and bring a piece of Italy to your table.


  • 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 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 ad dente.
  2. Take eggs, milk, 2 tbsp of Italian seasoning and mix well. In sauce pan 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 Italian seasoning according to instructions and set aside.
  4. In sauce pan, 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 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 mixture and blend well.
  6. Place the cooked pasta in individual serving bowls. Top off with cooked muscles. Garnish with Italian seasoning and Parmigiano-Reggiano cheese and you are ready to mangia!

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