1 package of Rossi Pasta (your choice of flavor), cooked and ready to add to dish
2 tablespoons extra virgin olive oil
1 tablespoon balsamic or red wine vinegar
8 cloves garlic, thinly sliced
1 (2 ½) oz. diced tomatoes with juice
1/2 cup cilantro, chopped
2 whole juicy limes, one squeezed, the other wedged
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
1/4 pound pecorino romano, grated
1. Sauté 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 5 minutes
2.Add the cooked pasta, egg, and half of 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.