Vermicelli alla montanara

The Vermicelli alla Montanara dish is a classic of southern cuisine, particularly in the area near Naples. The traditional recipe calls for the use of mushrooms, sausage, and tomato. Here’s how to prepare this tasty dish.

Ingredients

• 400 g of vermicelli
• 300 g of mushrooms (porcini or champignon)
• 200 g of sausage
• 500 g of tomato puree
• 1 clove of garlic
• Extra virgin olive oil to taste
• Salt to taste
• Pepper to taste
• A bunch of chopped parsley
• Grated pecorino cheese (optional)

Preparation

1. Clean and slice the mushrooms. In a large pan, heat a drizzle of extra virgin olive oil with a clove of garlic. Once golden, remove the garlic and add the mushrooms. Let them fry until they become golden.

2. Meanwhile, remove the casing from the sausage and crumble it. Add it to the mushrooms and let it brown well.

3. Once the sausage has browned, add the tomato puree. Add salt and pepper to your taste and cook for about 20 minutes over medium-low heat, stirring occasionally.

4. Bring a pot with plenty of salted water to a boil. Cook the vermicelli according to the instructions on the package to obtain al dente pasta.

5. Drain the pasta and pour it into the pan with the mushroom and sausage sauce. Stir well to blend the ingredients, letting it flavor for a couple of minutes.

6. Serve the Vermicelli alla Montanara hot, sprinkled with chopped parsley and, if you like, some grated pecorino cheese.

Curiosity

This dish reflects the culinary habits of the mountain area from which it gets its name, characterized by simple but flavorful ingredients like mushrooms and sausage, typical of the wooded areas and local farms. The term “vermicelli,” traditionally refers to a thicker pasta than spaghetti, perfect for holding up to hearty sauces like this one.