Vermicelli with Tomato Cream Sauce
Source of Recipe
8 ounces vermicelli pasta
1 1/4 cups spaghetti sauce
1/3 cup half-and-half
1 clove garlic, crushed
1/8 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons grated Parmesan cheese
2 tablespoons chopped fresh parsley
Cook vermicelli according to package directions; drain.
While vermicelli cooks, combine spaghetti sauce, half-and-half, garlic, salt and pepper in a saucepan. Heat until hot, but do not boil. Toss with cooked vermicelli and garnish with Parmesan cheese and parsley. Serve immediately.
Serving Size: 4