Vermicelli Mountaineer Style

Name: Vermicelli Mountaineer Style
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: Vermicelli pasta 14.1 oz; Sausage 0.7 lb; Cherry tomatoes 1 &frac13; cup; Yellow onions 4.2 oz; Pecorino Romano PDO cheese to grate 1 oz; Wild fennel 1 sprig; Dry white wine &frac13; cup; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

it de fr es br

Lactose Free

Difficulty: Easy
Prep time: 10 min
Cook time: 20 min
Serving: 4
Cost: Low

PRESENTATION

Vermicelli with mountain-style sauce—oh, it’s something special from Lazio, Italy. Seriously good stuff. And this dish, you know, isn’t your everyday pasta. Vermicelli recipes from this region? They’ve got that strong taste, all thanks to a rich sauce that just clings to the noodles. Picture this: juicy sausage mixed with sweet cherry tomatoes, onions, and wild fennel. And let's not forget the Pecorino Romano cheese. Really brings it all to life, doesn't it?

So here's the thing: the mountain-style sauce gets its name from that hearty vibe you find in the hills outside Rome. And locals? They use whatever’s fresh. Each bite? It's a great mix of tender pasta and savory sausage, with fennel's little kick and that sharp, salty cheese. Oh, and the tomatoes! They're juicy, making sure every forkful is a taste of everything. And the cheese? It’s super, super important.

Now, while other vermicelli recipes might remind you of Asian noodle dishes or those spicy stir-fries, this Roman classic keeps it simple and robust. For those who love a meal that brings folks together, vermicelli alla montanara is a must-try. I mean, it really really is. The long noodles wrap around the chunky sausage bits. Pretty much heavenly.

Wild fennel, you ask? It adds that fresh and slightly tangy note, making the sauce stand out. It’s this element that distinguishes Roman pasta from other easy noodle recipes. And look, whether it’s for a family dinner or just a quick way to feel full, vermicelli recipes like this one are perfect.

You'll appreciate how the rich sauce sticks to the pasta, almost like it’s a family secret passed down. And listen, grab a slice of bread—catch every drop. A bit more Pecorino Romano on top? Never hurts. For those exploring traditional dishes or swapping their usual Asian noodle dishes for something Italian, this is a recipe you’ll go back to time and again.

How to prepare Vermicelli Mountaineer Style

To prepare mountaineer-style vermicelli, first put a pot with plenty of water on the stove to boil for cooking the pasta. Wash and halve the cherry tomatoes 1, then peel the onion and chop it finely 2. Remove the casing from the sausage and roughly chop it. Heat a pan with a drizzle of oil 3.

Sauté the onion for 3-4 minutes, then add the sausage 4. When the sausage is well browned, deglaze with white wine 5 and let the alcohol evaporate completely. Add the cherry tomatoes 6 and season with salt and pepper.

Strip the wild fennel directly into the pan 7 and cook over high heat for a few minutes. Meanwhile, cook the vermicelli in the boiling water 8. Drain the pasta al dente and transfer it to the pan with the sauce 9.

Mix everything well, adding a ladle of cooking water 10, then remove the pan from the heat and toss with the grated Pecorino cheese 11. Serve your mountaineer-style vermicelli with freshly ground black pepper to taste 12!