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Ingredients
- 500 g (1 lb) penne or rigatoni
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 clove garlic, chopped
- 1 large carrot, diced
- 1 stick celery, diced
- 3 tablespoons chopped fresh parsley
- 800 ml (24 fl oz) tomato pasta sauce
- 1/2 cup (125 ml/4 fl oz) white wine
- 375 g (12 oz) tub marinated green mussels
- 1/4 cup (60 ml/2 fl oz) cream, optional
Method
1. Cook the pasta in a large pan of rapidly boiling salted water until al dente. Drain and return to the pan.
2. Heat the oil in a pan and add the onion, garlic, carrot and celery. Cook until the vegetables are tender and add the parsley, tomato pasta sauce and wine. Simmer, stirring occasionally, for 15 minutes.
3. Drain the mussels, add to the sauce with the cream, if using, and stir to combine. Add to the pasta and stir to combine.
