| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Vegetables | Italian | Italian, Pork | 4 | Servings |
INGREDIENTS
| 1/2 | lb | Vermicelli |
| 12 | oz | Hot Italian sausage |
| Removed from casing | ||
| 2 | Onions, sliced | |
| 2 | Garlic cloves, minced | |
| 2 | Red or green bell peppers | |
| Seeded, cut in 1" cubes | ||
| 1/4 | c | Chopped fresh basil, OR |
| 1/4 | c | Chopped fresh parsley |
| 1 | T | Dried basil |
| 1/4 | t | Black pepper |
| 4 | Plum tomatoes, chopped | |
| 1 1/3 | c | Marinara Sauce |
| 2 | T | Olive oil |
| 1 | T | Vegetable oil |
| 1/2 | c | Chopped onion |
| 16 | oz | Canned tomatoes, chopped |
| 2 | T | Dry red wine |
| 1 | T | Tomato paste |
| 1/4 | t | Salt |
| 1/8 | t | Dried basil |
| 1/8 | t | Pepper |
| Dash of dried oregano |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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