Scrub mussels if needed and remove any beards. Discard any mussels with cracked shells and any that do not close when tapped; set aside.
Cook pasta according to package directions. Drain.
Meanwhile, heat oil in Dutch oven or large saucepan set over medium-high heat; cook sausage, onion, roasted pepper, garlic and smoked paprika for 2 to 3 minutes or until sausage starts to brown. Stir in tomato paste; cook for 1 minute.
Pour in wine and stir in saffron threads; simmer for about 5 minutes or until reduced by half. Stir in passata; bring to boil.
Add mussels; cover and reduce to simmer. Cook for about 5 minutes or until mussels open; discard any mussels that do not open.
Add pasta and parsley to pan; toss well. Serve with lemon wedges.
To roast red pepper: Broil pepper on foil-lined tray until charred all over. Transfer to bowl; cover and let stand for 10 minutes. Let cool slightly and remove skin. (Alternatively, grill pepper over high heat.)
A Pasta Fits original recipe.
Spicy Spanish Spaghetti with Sausage and Mussels
Amount Per Serving
Calories 327Calories from Fat 99
% Daily Value*
Saturated Fat 3g19%
* Percent Daily Values are based on a 2000 calorie diet.