Recipe: Penne Pasta Soup with Tomatoes, Peppered Vodka and Cream

PENNE PASTA SOUP WITH TOMATOES, PEPPERED VODKA AND CREAM

1/4 cup olive oil
1 red onion, thinly sliced
2 red bell peppers, seeded and thinly sliced
1 green bell pepper, seeded and thinly sliced
4 cloves garlic, chopped
1/2 tsp. crushed red pepper flakes
Salt and freshly ground black pepper to taste
1 (28 oz.) can chopped plum tomatoes, with their juice
1 tsp. sugar
8 cups chicken stock or broth
12 oz. uncooked penne pasta
1/4 cup pepper-flavored vodka (may substitute regular vodka)
1 cup heavy (whipping) cream
8 oz. thinly sliced smoked salmon (optional)
1/4 cup chopped fresh parsley, plus additional for garnish
1 cup freshly grated Parmesan cheese, plus additional for garnish

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.

Makes 8 servings
Source: Main-Course Soups by Ray Overton