Charlie’s famous fat-filled vermicelli sauce
A lifelong local with a passion for cooking, Charlie Drawdy developed this rich and indulgent vermicelli sauce after enjoying a similar dish years ago at the historic Pirates’ House in Savannah. Inspired by the original, he began experimenting in his own kitchen, adjusting the recipe over time until it became distinctly his own. The result is a creamy, comforting pasta dish packed with bold flavor and just enough decadence to earn its unforgettable name. While Charlie proudly considers himself something of a shrimp-and-grits expert, this indulgent recipe has become one of his most requested specialties among family and friends.
Ingredients
- 4 ounces vermicelli noodles uncooked
- 1/2 teaspoon olive oil
- 3 tablespoons butter
- 1 teaspoon basil
- 1/2 teaspoon garlic crushed
- 1 small can sliced mushrooms
- 3 ounces cream cheese
- 1/4 cup white Zinfandel wine
- 1/4 cup whipping cream
- 1 tablespoon salt
- 4 ounces spaghetti sauce
Instructions
- In a small pot over low heat, add olive oil, butter, basil, garlic and mushrooms. Sauté gently while placing the cream cheese on top of the mushrooms and covering the pot, allowing the cheese to melt.
- Once the cream cheese has fully melted, add the white Zinfandel and allow the alcohol to cook off.
- Stir in the whipping cream, spaghetti sauce and salt. Cover and let simmer, stirring occasionally, until the fat rises to the surface and the sauce thickens slightly.
- Meanwhile, cook the vermicelli noodles according to package directions. Serve immediately with the sauce spooned generously over the top.
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