Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        tablespoons  olive oil
  1         tablespoon  balsamic or red wine vinegar
  8             cloves  garlic -- thinly sliced
  1                can  diced tomatoes with juice -- (#2 1/2) or
  2               cups  fresh tomatoes -- diced
     1/2           cup  cilantro -- chopped
  1              whole  juicy lime -- squeezed
  2               cups  chicken stock or canned broth
     1/4           cup  dry sherry or dark rum
  1              whole  egg -- beaten
     1/2           cup  bread crumbs
     1/2      teaspoon  crushed red pepper
  1           teaspoon  salt
  1            package  rossi pasta -- cooked
     1/4         pound  pecorino romano -- grated
                        milled pepper
                        lime wedges

Preparation:

Saute garlic in olive oil and vinegar until translucent. Add the tomatoes, cilantro, chicken stock, salt, liquor, lime juice, and crushed pepper. Return to a slow boil and let simmer for about five minutes. Now, add the cooked pasta, egg, half the cheese and while stirring heat until liquid is well incorporated. Top with bread crumbs and milled pepper, serve with lime wedges (!) and balance of cheese. Variation: add 1/2 cup heavy cream at the end. Serve with slivers of fresh jalapeno at the table instead of crushed pepper within.

Nutritional Information:

670 Calories (kcal); 36g Total Fat; (47% calories from fat); 20g Protein; 72g Carbohydrate; 187mg Cholesterol; 2720mg Sodium