Classico Sauce with Vermicelli

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Classico Sauce with Vermicelli

Here is a Weir family favourite from Mrs. Weir’s famed Sicilian kitchen, her unforgettable Classico Sauce recipe. A great choice for any pasta, and a perfect pairing with the Mike Weir 2009 Chardonnay.

Mrs. Weir’s Classico Sauce with Vermicelli (Serves 4)

  • 1/2 cup extra virgin olive oil
  • 4 cloves garlic
  • 2 large onions
  • 1/4 lb fresh mushrooms
  • 1 large green pepper
  • 1 large red pepper
  • 2 large celery stalks with leaves
  • Fresh chopped basil
  • Fresh chopped parsley
  • 2 cans plum tomatoes
  • 1/2 cup sliced black olives
  • 2 tsp each of sugar, salt and pepper
  • Reggiano Parmigiano cheese to taste
  • 12 Jumbo Tiger shrimp

In a skillet, saute the extra virgin olive oil, 3 garlic cloves and onions. Add the mushrooms, celery, red and green pepper until vegetables soften. Add plum tomatoes (ground, pureed or chopped) and black olives. Season the sauce with fresh basil and parsley. Next add in the 2 tsp of sugar, salt and pepper seasonings. Cover skillet and simmer for 20 minutes.

In the meantime, cook the vermicelli noodles in salted water until they are al dente. In a smaller skillet, melt butter and sauté garlic clove for 1 minute. Add tiger shrimp and cook until shrimp turn pink.

Drain pasta and add into the Classico Sauce. Garnish pasta with 3 tiger shrimp per serving and sprinkle with reggiano parmigiano cheese.

Mrs. Weir enjoys this family favourite with a glass of the Mike Weir 2009 Chardonnay.