Soak red peppers in vodka for 24 hours. Combine cream, butter and tomatoes in heavy large saucepan. Simmer until reduced by 1/3, about 12 minutes. Cook pasta according to directions. Drain and add to sauce. Boil 1 minute, stirring constantly. Discard red peppers, and add vodka to pasta. Simmer until sauce thickens, stirring constantly, about 3 minutes. Mix in 3/4 cup Parmesan and parsley. Serve immediately, passing additional Parmesan and pepper separately.
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|Serving Size: 1 Serving (318g)|
|Recipe Makes: 4|
|Calories from Fat: 466 (51%)|
|Amt Per Serving||% DV|
|Total Fat 51.8g||69 %|
|Saturated Fat 31.1g||155 %|
|Monounsaturated Fat 13.6g|
|Polyunsanturated Fat 3g|
|Cholesterol 229.4mg||71 %|
|Sodium 543.1mg||19 %|
|Potassium 466.8mg||12 %|
|Total Carbohydrate 67.2g||20 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 66.2g|
|Protein 22g||31 %|
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Calories per serving: 912
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