Ingredients
1 large red pepper, finely chopped (or 2 small)
1 onion, finely chopped
2 cloves garlic, minced
2 Tbsp olive oil
½ tsp salt
28 oz can whole tomatoes
¼ tsp red pepper flakes
1 tsp sugar
½ tsp dried basil
4 cups chicken broth (or vegetable broth)
½ cup vodka
1 cup half & half, or heavy cream
Optional: Parmesan rind
2 cups dried penne pasta, cooked according to package directions
Red pepper flakes and Parmesan cheese to top
Directions
Heat a large pot with olive oil over medium high heat.
Add red pepper, onion, and garlic and sauté until softened, about 5 minutes.
Add tomatoes, breaking up with a spoon, red pepper flakes, sugar, and basil and cook over low heat for about 15 minutes.
Cool for 15 minutes and add mixture to food processor (unless you want to leave soup chunky) and blend a couple of times to break up veggies.
Return mixture to the pot and add broth, vodka, cream and Parmesan rind if you have one. (Remember to remove rind before serving,)
Cook about 15 minutes while you boil pasta.
Add drained pasta to soup and taste for salt.
Serve with Parmesan cheese and red pepper flakes.
Crusty bread and a small salad make a perfect addition to a lovely meal.