Ingredients Jump to Instructions ↓

  1. 1/2lb Vermicelli

  2. 2 tb Olive oil -- MARINARA SAUCE --

  3. 1 tb Vegetable oil

  4. 1/2c Chopped onion

  5. 16 oz Canned tomatoes, chopped

  6. 2 tb Dry red wine

  7. 1 tb Tomato paste

  8. 1/4ts Salt

  9. 1/8ts Dried basil

  10. 1/8ts Pepper

  11. 1 1/3c Marinara Sauce

  12. 4 Plum tomatoes, chopped

  13. 12 oz Hot Italian sausage, Removed from casing

  14. 2 md Onions, sliced

  15. 2 Garlic cloves, minced

  16. 2 Red or green bell peppers, Seeded, cut in

  17. 1" cubes

  18. 1/4c Chopped fresh basil, OR 1/4c Chopped fresh parsley

  19. 1 tb Dried basil

  20. 1/4ts Black pepper Dash of dried oregano

Instructions Jump to Ingredients ↑

  1. + Directions : Preparation: Cook vermicelli according to package directions. Drain. In 10" skillet, over medium-high heat, cook sausage 5 minutes stirring frequently to break up. Add onions and cook until onions are softened. Stir in garlic, bell peppers, basil and pepper. Cook until sausage is no longer pink and vegetables are tender. Stir in tomatoes and Marinara Sauce. Remove from heat. Wipe out skillet. In same skillet, over high heat, heat oil. Add vermicelli, cook two minutes. Reduce heat to medium and cook until edges are browned and crisp, about 5 minutes. With pancake turner, loosen from skillet. Invert vermicelli onto serving plate. Spoon sausage mixture over vermicelli. MARINARA SAUCE Preparation: In 1 qt. saucepan heat oil over medium heat. Add onion and cook, stirring often, until soft. Stir in remaining ingredients. Simmer, stirring occasionally, 25 minutes until thick.


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