Add red pepper to vodka - let stand for 5 min. Melt butter in large skillet. Add vodka/pepper. Hand crush whole tomatoes and add all juice. Bring to a boil. Lower heat and add heavy cream. After 5 minutes, add cheese. Let simmer for additional 5-10 minutes to thicken - stirring occasionally. Pour sauce over hot cooked pasta - toss and serve with fresh Parmesan to top. Top with warm chicken if using.
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|Serving Size: 1 Serving (151g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 264 (49%)|
|Amt Per Serving||% DV|
|Total Fat 29.3g||39 %|
|Saturated Fat 17.4g||87 %|
|Monounsaturated Fat 7.7g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 137.5mg||42 %|
|Sodium 391.1mg||13 %|
|Potassium 199.9mg||5 %|
|Total Carbohydrate 43.3g||13 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 43g|
|Protein 15.7g||22 %|
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Calories per serving: 540
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