Preparation / Directions:
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.