Sicilian Potato and Pasta Soup

Ingredients

• 0.3 teaspoon pepper red crushed
• 3 tablespoons herbs mixed such as flat-leaf parsley, basil and sage finely chopped
• 0.5 cup mascarpone cheese sour
• 1 tablespoon olive oil extra-virgin
• 1 medium onion finely chopped
• 4 servings salt 
• 1 large tomatoes cut into 3/4-inch dice
• 2 tablespoons tomato paste 
• 1 cup tubetti 
• 3  vegetable bouillon cubes dissolved in 1 cup of boiling water
• 1 pound yukon gold cut into 3/4-inch cubes

Equipment

• sauce pan

Directions

1. In a saucepan, cook the onion in the oil over moderate heat, stirring, until just softened, about 5 minutes. Stir in the tomato paste and cook for 1 minute.
2. Add the potatoes, bouillon, crushed pepper and 5 cups of water. Cover and bring to a boil. Stir in the pasta and cook until al dente, about 10 minutes. Stir in the tomato and herbs and cook for 1 minute longer. Season with salt and serve with mascarpone.
3. Wine Recommendation: 1995 Corvo Bianco or 1995 Regaleali Bianco, both from Sicily.