Vermicelli With Ancho Chile Sauce Recipes

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VERMICELLI WITH SAUCE ALLA SOFIA



Vermicelli with Sauce alla Sofia image

Provided by Sophia Loren

Categories     Garlic     Olive     Pasta     Quick & Easy     Parsley     Capers     Gourmet

Yield Makes 6 servings

Number Of Ingredients 10

2 garlic cloves
1 1/2 cups loosely packed fresh flat-leaf parsley leaves
1 small onion, sliced (1 1/2 cups)
4 anchovy fillets, rinsed, patted dry, and chopped
1/3 cup brine-cured green olives, pitted
2 teaspoons drained bottled capers
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup plus 1 teaspoon olive oil
1 lb vermicelli (thin spaghetti) or linguine

Steps:

  • With a food processor running, drop in garlic and finely chop. Stop motor and add parsley, onion, anchovies, olives, capers, salt, and pepper, then process until finely chopped. With motor running, add 1/2 cup oil, blending until incorporated.
  • Cook pasta in a 6- to 8-quart pot of boiling until al dente. Drain well in a colander, then return to pot and toss with remaining 1 teaspoon oil. Transfer pasta to a large serving bowl, then pour sauce over top and toss well. Serve immediately.

QUICK CHINESE-STYLE VERMICELLI (RICE NOODLES)



Quick Chinese-Style Vermicelli (Rice Noodles) image

Quick and delicious Chinese-style rice noodles.

Provided by Serena Liew

Categories     Side Dish

Time 18m

Yield 4

Number Of Ingredients 7

1 (8 ounce) package dried rice noodles
2 tablespoons vegetable oil
1 clove garlic, minced
1 tablespoon soy sauce
½ tablespoon chili sauce
salt and pepper to taste
1 green onion, chopped

Steps:

  • Bring a large pot of water to a boil. Add rice noodles, and cook for 2 to 3 minutes or until al dente; do not overcook, or they will become mushy. Drain.
  • Heat oil in a large skillet over medium heat. Saute garlic until tender. Stir in noodles, and season with soy sauce, chili sauce, salt and pepper. Sprinkle top with chopped green onion.

Nutrition Facts : Calories 270.7 calories, Carbohydrate 48 g, Fat 7.1 g, Fiber 1.1 g, Protein 2.3 g, SaturatedFat 1.2 g, Sodium 356.9 mg, Sugar 0.4 g

ANCHO CHILE SAUCE



Ancho Chile Sauce image

A most flavorful sauce that can be used on brisket, chicken or any bbq. Note: You can substitute 1 tablespoon Ancho Chile Powder for the dried chile and then add enough water to make it the consistency you want. Start with at least 1/2 cup water. From Bon Appetit.

Provided by gailanng

Categories     Mexican

Time 45m

Yield 1 1/2 cups

Number Of Ingredients 13

1 dried ancho chile, stemmed, seeded, coarsely torn (no ancho chile, see note in description)
2 tablespoons vegetable oil
1 cup chopped onion
1 tablespoon tomato paste
3 garlic cloves, minced
1/2 cup dry red wine
1/2 cup ketchup
1 tablespoon apple cider vinegar
1 tablespoon dark brown sugar, packed
2 teaspoons Worcestershire sauce
1/4 teaspoon ground cumin
salt
pepper

Steps:

  • Place chile in medium bowl. Pour enough boiling water over to cover; let soak until soft, about 30 minutes. Drain, reserving soaking liquid.
  • Heat oil in heavy medium saucepan over medium heat. Add onion and saute until soft, stirring often, about 4 minutes. Add tomato paste; stir 2 minutes. Add garlic and stir 30 seconds. Add wine and softened chile; simmer 2 minutes. Add 3 tablespoons reserved chile soaking liquid, ketchup and all remaining ingredients. Simmer 3 minutes, stirring often. Season with salt and pepper. Remove from heat and cool slightly.
  • Puree sauce in blender, adding more reserved soaking liquid by tablespoonfuls if too thick. May be made 3 days ahead; cover and chill.

Nutrition Facts : Calories 441, Fat 19.6, SaturatedFat 2.5, Sodium 1066.8, Carbohydrate 52.7, Fiber 5.1, Sugar 34.3, Protein 4.9

VERMICELLI WITH LEMON CREAM SAUCE



Vermicelli with Lemon Cream Sauce image

My daughter likes tart and lemony things so I created this lemon cream sauce for pasta which is ready in mere minutes if you're using vermicelli. Adjust lemon juice and zest quantities to your liking.

Provided by barbara

Time 15m

Yield 2

Number Of Ingredients 7

½ (8 ounce) package vermicelli pasta
1 large organic lemon
¾ cup heavy cream
1 teaspoon instant vegetable bouillon granules
salt and freshly ground black pepper to taste
2 large egg yolks
1 tablespoon fresh basil, chopped, or more to taste

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil. Stir in vermicelli pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until the pasta is tender yet firm to the bite, 3 to 4 minutes.
  • Meanwhile, wash lemon under hot water and dry. Use a microplane to grate off the zest of half the lemon. Juice the entire lemon.
  • Heat cream over low heat in a pot until hot, about 3 minutes. Stir in lemon zest. Add lemon juice, a little at a time, while stirring constantly. Season with vegetable bouillon granules, salt, and pepper and remove from heat. Allow to cool slightly.
  • Mix egg yolks with 2 tablespoons hot lemon cream and stir until well combined. Return sauce to the stove and stir in egg yolk mixture. Heat but do not allow to boil otherwise the egg will set. Mix in basil.
  • Drain verimicelli and add to sauce. Mix, and serve.

Nutrition Facts : Calories 575.3 calories, Carbohydrate 50.4 g, Cholesterol 327.1 mg, Fat 38.9 g, Fiber 4.6 g, Protein 12.7 g, SaturatedFat 22.4 g, Sodium 49.2 mg, Sugar 2.2 g

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