Penne Pasta Soup With Tomatoes, Peppered Vodka And Cream

Recipe Ingredients

1/4 cup	59ml	Olive oil
1		Red onion - thinly sliced
2		Red bell peppers - seeded, and
		Thinly sliced
1		Green bell pepper - seeded, and
		Thinly sliced
4		Garlic cloves - chopped
1/2 teaspoon	2.5ml	Crushed red pepper flakes
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Chopped plum tomatoes - (28 oz) - with their juice
1 teaspoon	5ml	Sugar
8 cups	1896ml	Chicken stock or broth
12 oz	340g	Uncooked penne pasta
1/4 cup	59ml	Pepper-flavored vodka
		(may substitute regular vodka)
1 cup	237ml	Heavy (whipping) cream
8 oz	227g	Thinly-sliced smoked salmon - (optional)
1/4 cup	36g / 1.3oz	Chopped fresh parsley - plus additional
		For garnish
1 cup	146g / 5.1oz	Freshly-grated Parmesan cheese - plus additional
		For garnish

Recipe Instructions

In a Dutch oven or large pot over medium-high heat, heat the oil. Add the red onion, bell peppers, garlic, red pepper flakes and salt and pepper to taste. Reduce the heat to medium and cook, stirring often to prevent the garlic from burning, for 3 to 4 minutes.

Add the tomatoes and sugar and simmer, uncovered, until the sauce begins to thicken, about 15 minutes.

Add the stock or broth and pasta, bring to a boil and cook until the pasta is tender but not mushy, 8 to 10 minutes. Stir in the vodka. Add the cream, salmon (if using), parsley and Parmesan and heat to a simmer.

Ladle into individual bowls and, if desired, sprinkle with additional Parmesan and parsley. Serve immediately.

This recipe yields 8 servings.

Source:
Susan Wolfe on the http://www.eclix.net Food BB

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