Vermicelli Or Spaghetti Dinner Recipe

Boil pasta

Bring 4 cups of water to a rolling boil in a large pot. Add 1 tablespoon salt. Break vermicelli or spaghetti in half if needed to fit, then add to boiling water. Cook uncovered, stirring occasionally, until al dente (check package for time; typically 7–9 minutes for spaghetti or 3–5 minutes for vermicelli). Reserve 1/2 cup of pasta cooking water, then drain pasta and set aside.

While the pasta cooks, heat a large skillet over medium heat. Add 2 tablespoons olive oil and 1 tablespoon butter. When butter melts and oil shimmers, add the finely chopped onion (1 cup). Sauté, stirring occasionally, until the onion is soft and translucent, about 5–7 minutes. Add minced garlic (3 cloves) and cook 30–60 seconds until fragrant, taking care not to brown the garlic.

If using protein or extra vegetables, push the onion and garlic to the side of the pan or remove briefly. Add the ground meat (8 oz) to the skillet and cook over medium-high heat, breaking into small pieces, until browned and cooked through, about 6–8 minutes. If using mushrooms (1 cup) or bell pepper (1/2 cup), add them with the meat or after the meat has mostly browned and cook until tender. Season the meat with a pinch of salt and pepper while cooking. Drain excess fat if necessary.

Stir in 1 tablespoon tomato paste and cook 1 minute to deepen the flavor. Add the 14.5 oz canned crushed tomatoes, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/4 teaspoon red pepper flakes, 1/2 teaspoon sugar (optional), 3/4 teaspoon salt, and 1/4 teaspoon ground black pepper. Pour in 1/2 cup of reserved pasta water (or plain water) to loosen the sauce. Reduce heat to low and simmer gently for 8–12 minutes, stirring occasionally, until flavors meld and sauce thickens slightly.

Taste the sauce and adjust seasoning with additional salt, pepper, or sugar as needed. Add the drained pasta to the skillet with the sauce and toss to combine, adding a splash of reserved pasta water if the sauce seems too thick. Cook together over low heat 1–2 minutes so the pasta absorbs some sauce.

Stir in 1/2 cup grated Parmesan cheese and 1 teaspoon extra virgin olive oil (optional) to enrich the sauce. Remove from heat and sprinkle chopped fresh basil or parsley (2 tablespoons) over the top.

Divide the pasta among plates or bowls. Top with additional grated Parmesan and a grind of black pepper if desired. Serve immediately.