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Vermicelli with Mushroom Sauce Recipe
|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)|
Serving size: Complete recipe
Calories 3000 Calories from Fat 1228
% Daily Value*
Total Fat 135 g207.2%
Saturated Fat 48.8 g244%
Trans Fat 0 g
Cholesterol 270.3 mg
Sodium 5803.8 mg241.8%
Total Carbohydrates 303 g101.1%
Dietary Fiber 23.3 g93%
Sugars 28.2 g
Protein 130 g260%
Vitamin A 68.6% Vitamin C 129.7%
Calcium 96.5% Iron 50.5%
*Based on a 2000 Calorie diet
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.