Ciao Aroma Piccante Rigatoni

Ciao Aroma Piccante Rigatoni
Ciao Aroma Piccante Rigatoni


  • 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 Ciao Pittsburgh Aroma Piccante
  • 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 Ciao Pittsburgh’s Aroma Piccante 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 Ciao Pittsburgh’s Aroma Piccante 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 Ciao Pittsburgh’s Aroma Piccante and Parmigiano-Reggiano cheese and you are ready to mangia!

© Ciao Pittsburgh 2014 (

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