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Name: Fried Pasta with Sausage
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 2 Garlic minced; 1 tb Vegetable oil; 16 oz Canned tomatoes chopped; 1/4 ts Salt; 2 tb olive oil; 1/2 c Onions chopped; 1/8 ts Pepper; 2 md Onions sliced; 1/4 c fresh basil Chopped, OR; 1 tb Tomato paste; 1/8 ts Dried basil; 1 ds dried oregano; 4 Plum tomatoes, fresh chopped; 12 oz Hot Italian sausage Removed from casing; 2 Red bell peppers or green, seeded, cut in 1" cubes; 2 tb Dry Red Wine; 1 1/3 c Marinara Sauce; 1/2 lb Vermicelli; 1/4 ts Black pepper; 1/4 c Chopped fresh parsley; 1 tb Dried basil

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INGREDIENTS

2 Garlic ; minced
1 tb Vegetable oil
16 oz Canned tomatoes ; chopped
1/4 ts Salt
2 tb olive oil
MARINARA SAUCE
1/2 c Onions ; chopped
1/8 ts Pepper
2 md Onions ; sliced
1/4 c fresh basil ; Chopped, OR
1 tb Tomato paste
1/8 ts Dried basil
1 ds dried oregano
4 Plum tomatoes, fresh ; chopped
12 oz Hot Italian sausage ; Removed from casing
2 Red bell peppers ; or green, seeded, cut in 1" cubes
2 tb Dry Red Wine
1 1/3 c Marinara Sauce
1/2 lb Vermicelli
1/4 ts Black pepper
1/4 c Chopped fresh parsley
1 tb Dried basil

Servings

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.

NOTES

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Fried Pasta with Sausage

2 Garlic minced
1 tb Vegetable oil
16 oz Canned tomatoes chopped
1/4 ts Salt
2 tb olive oil
 MARINARA SAUCE
1/2 c Onions chopped
1/8 ts Pepper
2 md Onions sliced
1/4 c fresh basil Chopped, OR
1 tb Tomato paste
1/8 ts Dried basil
1 ds dried oregano
4 Plum tomatoes, fresh chopped
12 oz Hot Italian sausage Removed from casing
2 Red bell peppers or green, seeded, cut in 1" cubes
2 tb Dry Red Wine
1 1/3 c Marinara Sauce
1/2 lb Vermicelli
1/4 ts Black pepper
1/4 c Chopped fresh parsley
1 tb Dried basil

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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Nutrition

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Serving Size: 1 Serving (2272g)
Recipe Makes: 4

Calories: 1088
Calories from Fat: 327 (30%)

Amt Per Serving		% DV

	Total Fat 36.3g	48 %
	Saturated Fat 11g	55 %
	Monounsaturated Fat 15.8g
	Polyunsanturated Fat 6.7g
Cholesterol 65.6mg		20 %
Sodium 9992.4mg		345 %
Potassium 6834.5mg		180 %
Total Carbohydrate 169.5g		50 %
	Dietary Fiber 35g	140 %
	Sugars, other 134.5g
Protein 39.5g		56 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1088

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