Fried pasta with sausage

4 servings

Ingredients

Quantity Ingredient
½ pounds Vermicelli
12 ounces Hot Italian sausage,
Removed from casing
2 mediums Onions, sliced
2 Garlic cloves, minced
2 Red or green bell peppers,
Seeded, cut in 1\" cubes
¼ cup Chopped fresh basil, OR
¼ cup Chopped fresh parsley
1 tablespoon Dried basil
¼ teaspoon Black pepper
4 Plum tomatoes, chopped
1⅓ cup Marinara Sauce
2 tablespoons Olive oil
1 tablespoon Vegetable oil
½ cup Chopped onion
16 ounces Canned tomatoes, chopped
2 tablespoons Dry red wine
1 tablespoon Tomato paste
¼ teaspoon Salt
⅛ teaspoon Dried basil
⅛ teaspoon Pepper
Dash of dried oregano

Directions

MARINARA SAUCE

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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