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.

Comments: We preferred this recipe without the salmon, but fish lovers might enjoy folding in some smoked salmon in the final stages.

This recipe, and more than 80 others, are in Ray L. Overtons "Main-Course Soups" (Longstreet, $15.95).

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