Vermicelli Recipe

Boil pasta

Bring 4 cups water to a rolling boil in a large pot. Add 1 tablespoon kosher salt. Add 8 oz vermicelli, stirring so noodles separate. Cook uncovered, stirring occasionally, until al dente, about 6–8 minutes (check package for exact time). Reserve 1/2 cup pasta cooking water, then drain pasta in a colander and set aside.

Cook sausages

If using sausages: heat 1 tablespoon olive oil in a large skillet over medium heat. Add 2 raw sausages and cook 10–12 minutes, turning occasionally, until browned and cooked through (internal temp 160°F/71°C for pork). Remove to a cutting board, slice on the bias into 1/2-inch pieces and keep warm.

Heat meatballs

If using pre-cooked meatballs: warm 2 cooked meatballs in the skillet with a splash of sauce or 1 tablespoon water over medium heat 4–6 minutes until heated through. If making fresh meatballs, brown them 6–8 minutes and finish cooking in the sauce (see Sauce step).

In the same skillet used for proteins, heat the remaining 1 tablespoon olive oil over medium heat. Add 2 minced garlic cloves and cook 30–45 seconds until fragrant but not browned. Add 15 oz crushed tomatoes and 1 tablespoon tomato paste; stir to combine. Add 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/4 teaspoon red pepper flakes, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon sugar (if using). Bring sauce to a gentle simmer and cook 6–8 minutes, stirring occasionally, to meld flavors and slightly thicken. Taste and adjust seasoning.

Finish proteins in sauce

Return sliced cooked sausages and/or cooked meatballs to the skillet with the simmering sauce. Stir to coat and heat through for 2–3 minutes so flavors combine. If sauce becomes too thick, add up to 1/4 cup reserved pasta water to loosen.

Add drained vermicelli to the skillet with the sauce and proteins. Toss gently with tongs or two forks to combine, adding up to the reserved 1/2 cup pasta water a few tablespoons at a time if needed to help sauce cling to the noodles. Taste and adjust salt or pepper.

Divide among 2–3 plates (see servings). Finish with a drizzle of 1 teaspoon extra-virgin olive oil, 2 tablespoons chopped fresh parsley, and 1/4 cup grated Parmesan cheese. Serve immediately.