Vermicelli With Tomato Cream Sauce Recipes

VERMICELLI WITH FRESH HERB-TOMATO SAUCE

Steps:

• Cook and drain vermicelli as directed on package.
• Meanwhile, in large bowl, mix remaining ingredients.
• Gently stir cooked vermicelli into tomato mixture to coat.

VERMICELLI WITH SPICY CHICKEN LIVER-TOMATO

Steps:

• In a large, heavy skillet, heat the oil over medium-high heat and saute the onion and garlic until the onions are tender and beginning to caramelize around the edges, about 5 minutes. Remove the pan from the heat and add the chicken livers and brandy. Return the pan to the heat and shake the pan to ignite. Cook until livers are lightly browned on all sides but still pink inside, 4 to 5 minutes. Add the tomatoes, crushed red pepper, bay leaf, black pepper and chicken stock to the skillet. Stir well, then let the sauce come to a simmer. Cook for 15 minutes, or until most of the liquid has evaporated. Whisk in the cream and basil. Season with salt and pepper and, if the sauce seems overly acidic, add the sugar.
• Meanwhile, in a kettle or large saucepan, bring 5 quarts of water to a boil. Add the pasta and return to a boil, stirring occasionally. Cook, stirring occasionally, until the pasta is al dente, 4 to 6 minutes. Drain the pasta in a colander, then transfer to a large bowl. Remove the bay leaf from the chicken liver sauce and discard the leaf. Toss the pasta with some of the tomato sauce, then divide among serving plates. Top each serving with more sauce and some of the chicken livers. Pass the cheese at the table.

TOMATO-CREAM SAUCE FOR PASTA

Steps:

• In a saucepan, saute onion and garlic in olive oil over medium heat. Make sure it doesn't burn. Add tomatoes, basil, sugar, oregano, salt and pepper. Bring to boil and continue to boil 5 minutes or until most of the liquid evaporates. Remove from heat; stir in whipping cream and butter. Reduce heat and simmer 5 more minutes.

VERMICELLI WITH LEMON CREAM SAUCE

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.

VERMICELLI WITH TOMATO CREAM SAUCE

Steps:

• In a large skillet over medium heat, heat the oil. Add the onion and garlic, and saute for 3 minutes or until onions are soft. Stir in the tomatoes, basil, oregano, salt, sugar and pepper. Let simmer for 15 minutes. Stir in the parmesan cheese and cream and continue to simmer, but not boiling for 10 minutes or until thickened a bit. Prepare the pasta according to package directions. Drain and toss with a little olive oil. Serve immediately topped with Parmesan Cheese.

VERMICELLI WITH CHUNKY VEGETABLE SAUCE

Steps:

• Heat the oil in a large nonstick skillet over med-high heat; stir/saute bell pepper, onion, and mushrooms 8 minutes.
• Stir in zucchini, garlic, ¼ t. salt, and ¼ t. pepper; cook, stirring occasionally, 4 minutes or until zucchini is tender.
• Stir in tomatoes, next 4 ingredients, remaining ¾ teaspoon salt, and remaining ¼ teaspoon pepper; bring to a boil, stirring occasionally.
• Decrease heat; cover and simmer 10-15 minutes.
• Prepare pasta in salted boiling water according to package directions; drain.
• Serve sauce over pasta; sprinkle with parmesan cheese.