Thursday, October 21, 2010

Vermicelli with Green Pepper Sauce

This recipe is from the Meijer Vermicelli  box.  It is originally written with Red Pepper but the kids like Green Peppers better so I use green pepper instead and they all love it.  I usually do pasta dishes on my lazy days.  I was not given a chance to take a picture of this.  The family were too eager to eat when I am done cooking it.


1 lb. Vermicelli
2 tablespoons olive oil
1 small onion (diced)
2 cloves garlic, minced
1 can (14.5 oz.) chopped tomatoes
1 jar (7 oz.) roasted red peppers (drained), I use fresh green peppers
1/2 cup chicken broth
1/2 teaspoon red wine vinegar
3/4 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon ground cayenne
1/4 cup Parmesan cheese, grated


1. Cook vermicelli according to package directions.  Meanwhile, in a large skillet heat olive oil and saute onion and garlic over medium heat until softened, about 3 minutes.

2. In a blender or food processor puree tomatoes, roasted peppers, chicken broth, vinegar and all spices until smooth.

3. Add puree to onion and garlic, raise heat to medium-high until simmering.  Then reduce heat to low and cook 5-7 minutes, or until slightly thickened.

4. Drain vermicelli, transfer to platter and top with sauce.  Sprinkle with Parmesan cheese.

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