Vermicelli with Mushroom Sauce
|Olive oil||2 Tablespoon|
|White onions||2 Medium, chopped|
|Chorizo sausages||2 , poached in water, skinned, and thinly sliced|
|Cured ham||1⁄4 Pound, cut julienne style|
|Filetto||1 Cup (16 tbs)|
|Lean bacon slice||3 , chopped|
|Chopped mushrooms||1 Cup (16 tbs) (Fresh)|
|Chicken broth||1 Cup (16 tbs)|
|Vermicelli||3⁄4 Pound, cooked very al dente, drained|
|Grated asiago cheese/Grated parmesan cheese||1 Cup (16 tbs)|
In a saucepan, heat the oil.
Add the onions and sausage slices; saute for 10 minutes.
Stir in the ham, tomato sauce, bacon, salt, and pepper.
Cover, and simmer for 20 minutes.
Stir in the mushrooms and chicken broth; simmer, uncovered, for 10 minutes.
Taste for seasoning.
In a buttered baking dish, alternate layers of pasta and sauce; sprinkle each with cheese.
Bake uncovered in a preheated 375-degree oven for 20 minutes, or until brown and bubbling.