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Vermicelli with Mushroom Sauce

Fettuccine.Inn's picture
  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
  Salt 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon
  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.

Recipe Summary

Difficulty Level: 
Side Dish
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes

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Average: 4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3061 Calories from Fat 1289

% Daily Value*

Total Fat 141 g217.6%

Saturated Fat 50.8 g253.9%

Trans Fat 0.1 g

Cholesterol 344 mg114.7%

Sodium 5740.3 mg239.2%

Total Carbohydrates 303 g101.2%

Dietary Fiber 23.3 g93%

Sugars 28.2 g

Protein 132 g264.7%

Vitamin A 68.7% Vitamin C 129.7%

Calcium 97.8% Iron 57.7%

*Based on a 2000 Calorie diet

Vermicelli With Mushroom Sauce Recipe