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Pasta Capricciosi with mussels


  • Heat oil in a large heavy-bottomed pot and gently saute the onion and jamon for a few minutes. Add the tomatoes, capsicum, peperoncini, stock and seasonings. Mix well and cook for about 10-15 mins until thick and fragrant.
  • While the sauce is cooking, cook the pasta in plenty of lightly salted, boiling water until al dente. Drain well.
  • At the same time, steam the mussels until opened, discarding any unopened ones. Then remove from the shells.
  • When the sauce is ready, taste for seasoning and add the parsley, pasta, and mussels with some of the mussel cooking juices. Toss to heat through.
  • To serve, spoon the pasta into individual flat soup bowls and sprinkle parmesan over the top.


  • 1 tbsp olive oil
  • 1 small red onion, diced
  • 4-5 slices jamon (or prosciutto), chopped
  • 2 cans diced tomatoes, drained a little
  • 1 small jar chargrilled capsicum (or roasted capsicum)
  • 6 peperoncini (preserved chillies)
  • ½ cup chicken stock
  • sea salt & freshly ground pepper
  • 400 gm pennoni pasta (or any other tube variety)
  • 20-24 mussels, debearded
  • 2 tbsp chopped fresh parsley
  • freshly grated parmesan

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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