Vermicelli with Butter and Parmesan
Vermicelli with Butter and Parmesan is a simple yet delicious side dish that I serve at our house at least once a week. Easy and quick to prepare, and great tasting — exactly how a side dish should be! We eat this yummy pasta on the regular with everything from grilled steaks to chicken to seafood. And we often make a big batch for a quick Sunday supper with a green salad and some bread when we are hungry and don’t want to make a fuss in the kitchen.
Vermicelli is a long thin pasta which is slightly thicker than angel hair. You can substitute spaghetti if you like; spaghetti is just a bit thicker than vermicelli. These long noodles are a perfect base for the buttery, garlicky, slightly creamy sauce. Sprinkled with extra parmesan right before serving, the flavors are neutral enough to serve as a side with just about any protein you can think of. Our favorite main dishes to serve this side with are: a grilled steak with a green salad, pork tenderloin with Brussel sprouts, and also grilled or pan seared scallops. This pasta goes with anything!
My children have always loved this Vermicelli with Butter and Parmesan, and now they make it for themselves and for their growing families. Easy, quick and delicious! Oh and did I mention it is a one-pot dish?? Can’t beat that! Mangia!
Vermicelli with Butter and Parmesan
Ingredients
- 3/4 to 1 pound vermicelli (thin long noodles) can sub spaghetti
- 4 Tablespoons butter
- 1 to 2 Tablespoons olive oil
- 3 cloves garlic minced
- ½ teaspoon each, kosher salt and black pepper
- pinch red pepper flakes to taste; I like a big pinch for spiciness
- splash heavy cream
- ¼ to ⅓ cup shredded parmesan cheese
- dried parsley for garnish
- extra black pepper and parmesan cheese for topping
Instructions
- In a large pot on the stovetop, cook the pasta in boiling, salted water until al dente. When done, drain in a colander and let sit for a moment in the colander while you prepare the sauce.
- In the same pot you boiled the pasta in, melt the butter and olive oil together.Throw in the garlic, red pepper flakes, and salt and black pepper. Cook for a couple of minutes until the garlic is sizzling (but be careful not to burn!)Add the pasta back into the pot and toss with tongs to coat the pasta with the buttery mixture.
- Add a good dash of heavy cream and stir to combine. Now add in the parmesan and stir well.
- Taste for seasonings and sprinkle with parsley, extra parmesan, and some black pepper. Serve immediately. Enjoy!