Vermicelli with Red Pepper Sauce

Vermicelli with Red Pepper Sauce
Vermicelli with Red Pepper Sauce

Vermicelli with Red Pepper Sauce

  1. 16 oz. Giant Eagle® Vermicelli

  2. 2 Tbsp. olive oil

  3. 1/2 cup onion, diced

  4. 2 cloves garlic, minced

  5. 1 (14.5 oz.) can chopped tomatoes

  6. 1 (7 oz.) jar roasted red peppers, drained

  7. 1/2 cup Giant Eagle Chicken Broth

  8. 3/4 tsp. dried oregano

  9. 1/2 tsp. red wine vinegar

  10. 1/2 tsp. ground cumin

  11. 1/4 tsp. salt

  12. 1/4 tsp. ground cayenne

  13. 1/4 cup Parmesan cheese, grated

Community Rating:

Recipe Author: Giant Eagle
  1. Ingredients & Instructions
  2. Nutritional Information

Ingredients

  • 16 oz. Giant Eagle® Vermicelli
  • 2 Tbsp. olive oil
  • 1/2 cup onion, diced
  • 2 cloves garlic, minced
  • 1 (14.5 oz.) can chopped tomatoes
  • 1 (7 oz.) jar roasted red peppers, drained
  • 1/2 cup Giant Eagle Chicken Broth
  • 3/4 tsp. dried oregano
  • 1/2 tsp. red wine vinegar
  • 1/2 tsp. ground cumin
  • 1/4 tsp. salt
  • 1/4 tsp. ground cayenne
  • 1/4 cup Parmesan cheese, grated

Recipe Directions:

Cook pasta according to package directions. Meanwhile in a large skillet heat olive oil and saute onion and garlic over medium heat until softened, about 3 minutes. in a blender or food processor puree tomatoes, roasted peppers, chicken broth, vinegar and all spices until smooth. Add puree to onion and garlic, raise heat to medium-high, and cook 5 to 7 minutes, or until slightly thickened. Drain pasta, transfer to platter and top with sauce. Sprinkle with Parmesan cheese. 

Serving per recipe:

4-6