Bring a large pot of salted water to a boil. Cook your pasta until al dente. Reserve ½ cup of the pasta water before draining.

In a large skillet over medium heat, warm the olive oil. Add the chopped onion and cook for about 5–6 minutes, until soft and translucent. Add garlic and red pepper flakes, and cook for 1 more minute until fragrant.

Stir in the tomato paste and cook for 2–3 minutes to caramelize it slightly—it should deepen in color and smell amazing.

Pour in the vodka and stir, scraping up any bits from the bottom of the pan. Simmer for 2–3 minutes to let the alcohol cook off.

Stir in the entire 15 oz can of crushed tomatoes. Simmer for 10 minutes, uncovered, to let the sauce thicken and the flavors concentrate.

Reduce heat to low and slowly stir in the heavy cream. Let it simmer for another 3–5 minutes until silky and slightly thickened.

Stir in the grated Parmesan and season to taste with salt and black pepper. If the sauce gets too thick, add a splash of reserved pasta water to loosen it.

Add the drained pasta into the sauce and toss until every piece is coated. Serve hot with extra Parmesan and a sprinkle of fresh herbs.