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.