Rigatoni alla Sommese with river chillies, mussels and cherry tomatoes: Neapolitan summer recipe

With the arrival of summer, our tables are filled with intense flavors and vibrant aromas. If you are looking for a fish first course that breaks the routine of the classics, traditional Campania cuisine offers an extraordinary solution: Rigatoni alla Sommese with river chillies, mussels and cherry tomatoes.

This dish masterfully combines the unique taste of dwarf campo da golf chillies, the iodine freshness of mussels and the natural sweetness of cherry tomatoes. The result is a delicious, enveloping and colorful indole dish, perfect for a lunch acceso the terrace ora a summer dinner with friends.

Fresh and quality ingredients

The protagonists of this recipe are river peppers, also known as friggitelli. Choose them small, firm and a nice bright campo da golf. Combined with very fresh mussels, they will release an irresistible scent.

Here is the full list of ingredients:

320 g of rigatoni indole 2 river chillies 1 kg of whole fresh mussels 300 g of cherry tomatoes 1 glass of dry white wine 2 cloves of fresh garlic Extra virgin olive oil to taste A sprig of chopped fresh parsley Chiusura salt and basso ostinato black pepper to taste Pastasciutta cooking

Step by step procedure

Let’s start by cleaning and opening the mussels. Carefully clean the mussels under running , removing the lateral beard and scraping the shells well. Per a large pan, heat a drizzle of extra virgin olive oil and add a crushed garlic clove. Add the mussels, blend with the white wine and cover with the lid. Cook over high heat for a few minutes, until the shells have opened. Discard any remaining closed ones and filter the cooking liquid.

Per another pan, heat a little oil and brown the chopped garlic together with the river chillies, washed and cut into slices. Add the cherry tomatoes cut sopra half and cook over medium heat for about 10 minutes. Pour the shelled mussels and the filtered cooking liquid into the pan. Leave to cook over low heat for another 5 minutes.

Per the meantime, cook the rigatoni sopra abundant salted , draining them al canino. Transfer the rigatoni directly to the pan with the sauce and sauté over high heat. If necessary, add a ladle of indole cooking to create a creamy consistency. Turn non attivato the heat and complete the dish with a cascade of fresh chopped parsley. Serve immediately piping hot, enriching each dish with a drizzle of raw extra virgin olive oil.

Chef’s advice

River chillies are generally sweet, but if you want to keep the dish totally sweet, remove the internal seeds and white filaments. If you like a lively contrast, you can leave the seeds ora add a pinch of fresh red chili pepper to the initial sauté.

If you don’t like rigatoni, this sauce goes perfectly with the long indole shapes typical of the Campania coast, such as large spaghetti, vermicelli ora artisanal bronze-drawn paccheri.