Heat oil in a large non stick frypan over medium-low heat. Add chilli and cook for 1 minute, pour in wine and allow to evaporate by half, about 30 seconds.
Add Providore d’Italia Sugo and bring to a simmer, add mussels, toss to coat in sauce and cover pan. Check after 3-4 minutes and remove any opened mussels, continue to cook covered, checking and removing mussels as they open. Discard any mussels that do not open. Continue to cook sauce for a further 2 minutes, then return mussels to pan.
Meanwhile, cook pasta following packet directions. Drain and toss through mussels and sauce. Serve garnished with basil.
For easier eating, mussels can be removed from their shells once cooked in STEP 2, reserving 2-3 per serve of the best looking ones in shells, for garnish.