Cook the Pasta: Bring a large pot of salted water to a boil. Add pasta and cook according to the package instructions until al dente. Drain and set aside, reserving a cup of pasta water.

Sauté the Aromatics: Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 3-4 minutes until softened. Add minced garlic and red pepper flakes (if using) and cook for another minute.

Add the Vodka: Pour in the vodka and let it simmer for 2-3 minutes, allowing the alcohol to cook off and the vodka to reduce slightly.

Stir in the Tomatoes: Add crushed tomatoes and stir to combine. Let it simmer for 5-7 minutes, allowing the sauce to thicken.

Finish the Sauce: Lower the heat and add heavy cream and Parmesan cheese. Stir until smooth and creamy. Season with salt and pepper to taste.

Combine with Pasta: Add cooked pasta to the sauce, tossing to coat. Add a little reserved pasta water if the sauce is too thick.

Serve: Serve the pasta in bowls, topped with extra Parmesan cheese and fresh basil or parsley.