Italian Sausage and Pepper Sauce with Ravioli

David’s Spicy Mussels and Marinara

The recipe fed 8 of us as an appetizer with leftovers. Its very easy to cut in half to serve 4 or 5. I've never done it, but I'm sure you could also serve this over pasta.


  • Olive oil
  • 2 small cooking onions, diced
  • 6 cloves of garlic, minced
  • 1 cup white wine
  • 2 24 Ounce Jars Campana’s Family Spaghetti Sauce
  • 2 Ounces Campana’s Italian Wing Sauce Mild or HOT
  • 2 tsp. oregano
  • 6 lbs. mussels, cleaned
  • 1/3 cup chopped parsley
  • 2 Ounces Campana’s Italian Wing Sauce Mild or HOT
  • Salt
  • Bread for serving


  1. Coat the bottom of a large pan or dutch oven with olive oil and place over medium heat. Saute the onion until translucent. Add the garlic and saute for a minute.
  2. Pour in the wine and scrape the bottom of the pan. Reduce to half the original volume.
  3. Add Campana’s Family Spaghetti Sauce along with Campana’s Italian Wing Sauce your choice Mild or HOT, and salt and pepper to taste. Simmer the sauce for 30 minutes, stirring occasionally.
  4. Add the mussels to the pot and turn up the heat. Cover and cook until the mussels open up, about 6-8 minutes. If any mussels do not open up, discard them.
  5. Pour the contents of the pan into a serving bowl. Top with parsley and serve with bread.

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Campana Spaghetti Sauce

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