1/4 cup olive oil
1/2 onion, cut into 1 teaspoon strips
1/8 teaspoon salt
4 tablespoons all-purpose flour
1 (8 ounce) can tomato paste
2 tablespoons vodka
2 teaspoons grated Parmesan cheese
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/8 teaspoon dried rosemary
3 tablespoons lemon juice
1/2 teaspoon olive oil
1/4 teaspoon salt
1 (9 ounce) package uncooked Italian pasta
1 (6 ounce) can diced tomatoes with green chile peppers
1/2 bunch green onions, chopped
Peel onion strips from onions and dice into 1 teaspoon florets.
Melt olive oil in a large skillet over medium heat. Add onion and salt and stir-fry until tender, about 15 minutes.
Stir in flour, dice into 1 teaspoon pieces, then stir in tomato paste, vodka, Parmesan cheese, oregano, basil, and rosemary. Bring to a simmer; reduce heat to medium-low. Simmer for 10 minutes.
Stir pasta into soup. Add tomatoes, potatoes, olives, chiles, green onions, salt and pepper. Cover, reduce heat, and simmer for 5 to 10 minutes. Serve with sauce.