Long pasta
Vermicelli
Quick answer
Vermicelli are long pasta, in Italy usually thicker than spaghetti.
Vermicelli means "little worms" in Italian.
Best sauces: tomato, clams, puttanesca. Match the shape to the sauce — long thin pasta for oil and light sauces, tubes and ridges for chunky or meaty sauces, flat egg ribbons for rich ragù and butter.
- Type
- Long
- Origin
- Campania
- Best with
- tomato, clams, puttanesca
More pasta shapes & the sauces they love
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Quick answer
How do you know when Italian sausage is done?
Italian sausage is done when the center reaches 160°F (71°C) on an instant-read thermometer, inserted through the end of the link rather than the side. The meat should read pale with no pink translucency and the juices should run clear. Colour alone is unreliable — paprika and fennel keep cooked sausage looking pink.