1/2 lb Vermicelli
12 oz Hot Italian sausage,
Removed from casing
2 md Onions, sliced
2    Garlic cloves, minced
2    Red or green bell peppers,
Seeded, cut in 1" cubes
1/4 c  Chopped fresh basil, OR
1/4 c  Chopped fresh parsley
1 tb Dried basil
1/4 ts Black pepper
4    Plum tomatoes, chopped
1 1/3 c  Marinara Sauce
2 tb Olive oil

-MARINARA SAUCE-
1 tb Vegetable oil
1/2 c Chopped onion
16 oz Canned tomatoes, chopped
2 tb Dry red wine
1 tb Tomato paste
1/4 ts Salt
1/8 ts Dried basil
1/8 ts Pepper
Dash of dried oregano

Preparation: Cook vermicelli according to package directions. Drain. In
10″ skillet, over medium-high heat, cook sausage 5 minutes stirring
frequently to break up. Add onions and cook until onions are softened.
Stir in garlic, bell peppers, basil and pepper. Cook until sausage is no
longer pink and vegetables are tender. Stir in tomatoes and Marinara Sauce.
Remove from heat. Wipe out skillet. In same skillet, over high heat, heat
oil. Add vermicelli, cook two minutes. Reduce heat to medium and cook until
edges are browned and crisp, about 5 minutes. With pancake turner, loosen
from skillet. Invert vermicelli onto serving plate. Spoon sausage mixture
over vermicelli. MARINARA SAUCE Preparation: In 1 qt. saucepan heat oil
over medium heat. Add onion and cook, stirring often, until soft. Stir in
remaining ingredients. Simmer, stirring occasionally, 25 minutes until
thick.