Recipe - Creamy Tomato Soup With Potato (Lunden)

1 tablespoon Olive oil
3 Garlic cloves, minced
1 small Onion, finely chopped
2 Bacon strips, finely chopped
1 One half cup Whipping cream
One fourth cup Vodka
One half teaspoon Salt
One half teaspoon Pepper
1 cn (5.5 oz) tomato paste
4 cup Penne rigate
One fourth cup Grated parmesan cheese

Heat oil in saucepan over medium heat. Stir in garlic, onion & bacon; cook
57 minutes or until lightly browned. Stir in cream, vodka, salt, pepper
and tomato paste. Reduce heat and simmer 10 minutes. Meanwhile, in a large
pot of boiling, salted water, cook paste 11 minutes, or until tender but
firm. Stir 2 tablespoons into tomato sauce. Add pasta and toss to coat.
Sprinkle with remaining parmesan and serve.

Posted to EATL Digest 29 October 96

Date: Wed, 30 Oct 1996 14:31:17 0500

From: J Martin jmartin@GLENNET.CA