Vermicelli with Meat and Spicy Sauce

Vermicelli with meat and spicy sauce is a dish that can take various forms and flavors, depending on the international cuisine it references. It could be a Chinese version with a Sichuan twist, or an interpretation of an Italian arrabbiata sauce. To maintain Italian authenticity, I will suggest a version of pasta with meat and spicy sauce inspired by Italian cooking.

Ingredients

• 320 g of vermicelli
• 300 g of ground meat (beef or sausage, depending on preferences)
• 2 cloves of garlic
• 1 red chili pepper (or chili flakes, adjust the amount based on desired spice level)
• 400 g of canned peeled tomatoes or tomato puree
• 1 small onion
• Extra virgin olive oil
• Salt and pepper to taste
• Grated Pecorino Romano or Parmesan cheese (optional, for serving)
• A sprig of fresh parsley (optional, for garnishing)

Preparation

1. Start by finely chopping the onion, garlic, and chili pepper. If you don’t like too much spice, you can remove the chili seeds.
2. In a large pan, heat a drizzle of extra virgin olive oil and sauté the garlic, onion, and chili pepper until the onion becomes translucent.
3. Add the ground meat to the pan, season with salt and pepper, and cook until it’s well-browned, breaking it up with a wooden spoon.
4. Pour the peeled tomatoes or tomato puree into the pan with the meat. If using peeled tomatoes, slightly crush them with the spoon. Bring to a boil and then lower the heat, letting it simmer for about 20-30 minutes so that the sauce thickens and becomes richer in flavor.
5. Meanwhile, bring a pot of salted water to a boil and cook the vermicelli according to package instructions until al dente.
6. Once the pasta is cooked, drain it, reserving some of the cooking water, and transfer it to the pan with the spicy sauce. Mix well to ensure the pasta absorbs the sauce, adding a bit of the reserved cooking water if necessary to make the seasoning creamier.
7. Serve hot, topped with grated Pecorino Romano or Parmesan cheese and, if you like, garnished with chopped fresh parsley.

Curiosity

The term vermicelli in Italy usually refers to a type of long and thin pasta, finer than spaghetti. However, in Eastern cuisines, it may refer to different types of pasta, such as rice noodles used in many Asian dishes. The word “vermicelli” comes from the Latin “vermiculus”, meaning “little worm”, indicating the thin and elongated shape of this type of pasta.