Vermicelli in Vodka Sauce

• 2 each sweet red bell peppers red peppers, dried
• 3/4 cup vodka
• 223 cups heavy whipping cream
• 10 tablespoons butter
• 6 ounces tomatoes chopped
• 1 pound vermicelli pasta
• 3/4 cup parmesan, parmigiano-reggiano cheese, grated freshly grated
• 3 tablespoons parsley leaves fresh, minced
• 1 x black pepper freshly ground, to taste

1. Soak red peppers in vodka for 24 hours.
2. Combine cream, butter and tomatoes in heavy large saucepan.
3. Simmer until reduced by 13, about 12 minutes.
4. Cook pasta according to directions.
5. Drain.
6. Add to sauce.
7. Boil 1 minute, stirring constantly.
8. Discard red pepper add vodka to pasta.
9. Simmer until sauce thickens, stirring constantly, about 3 minutes.
10. Mix in 3/4 cup parmesan and parsley.
11. Serve immediately, passing additional parmesan and pepper separately.

sweet red bell peppers, vodka, heavy whipping cream, butter, tomatoes, vermicelli pasta, parmesan, parsley, black pepper

Taken from recipeland.com/recipe/v/vermicelli-vodka-sauce-2635 (may not work)