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Ingredientes
- 1/2 lb Vermicelli
- 12 ounce Warm Italian sausage, Removed from casing
- 2 med Onions, sliced
- 2 x Garlic cloves, chopped
- 2 x Red or possibly green bell peppers, Seeded, cut in 1" cubes
- 1/4 c. Minced fresh basil, Or possibly
- 1/4 c. Minced fresh parsley
- 1 Tbsp. Dry basil
- 1/4 tsp Black pepper
- 4 x Plum tomatoes, minced
- 1 1/3 c. Marinara Sauce
- 2 Tbsp. Extra virgin olive oil
- 1 Tbsp. Vegetable oil
- 1/2 c. Minced onion
- 16 ounce Canned tomatoes, minced
- 2 Tbsp. Dry red wine
- 1 Tbsp. Tomato paste
- 1/4 tsp Salt
- 1/8 tsp Dry basil
- 1/8 tsp Pepper Dash of dry oregano
Direcciones
- Preparation: Cook vermicelli according to package directions. Drain. In 10" skillet, over medium-high heat, cook sausage 5 min stirring frequently to break up. Add in onions and cook till onions are softened.
- Stir in garlic, bell peppers, basil and pepper. Cook till 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 in vermicelli, cook two min. Reduce heat to medium and cook till edges are browned and crisp, about 5 min. With pancake turner, loosen from skillet. Invert vermicelli onto serving plate. Spoon sausage mix over vermicelli. MARINARA SAUCE
- Preparation: In 1 quart. saucepan heat oilover medium heat. Add in onion and cook, stirring often, till soft. Stir in remaining ingredients. Simmer, stirring occasionally, 25 min till thick.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 541g | |
| Recipe makes 4 servings | |
| Calories 754 | |
| Calories from Fat 363 | 48% |
| Total Fat 40.5g | 51% |
| Saturated Fat 11.62g | 46% |
| Trans Fat 0.09g | |
| Cholesterol 66mg | 22% |
| Sodium 1326mg | 55% |
| Potassium 1243mg | 36% |
| Total Carbs 72.46g | 19% |
| Dietary Fiber 8.4g | 28% |
| Sugars 18.77g | 13% |
| Protein 24.08g | 39% |
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