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Ingredients
2	each	red peppers, dried
3/4	cup	vodka
2 2/3	cup	whipping cream
10	tablespoon	butter
6	oz	tomatoes, chopped
1	pound	vermicelli
3/4	cup	parmesan cheese, freshly grated
3	tablespoon	parsely, fresh, minced
1		pepper, freshly ground, to taste

Directions:
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. Add to sauce. Boil 1 minute, stirring constantly. Discard red pepper 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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