Crushed red pepper adds some unexpected heat to this mouthwatering soup that slow cooks for hours, ensuring wonderful flavors, enticing aromas and minimal work for the cook.
Growing up I was a big 'parm' fan. Chicken parm, meatball parm, eggplant parm… you name it. It was even better on a hero (or sub… or hoagie), because the bread got soggy from the sauce. Totally the...