Place a large skillet over medium heat. Add the oil followed by the garlic, onions and red pepper flakes. Cook for 4-5 minutes until soft, stirring regularly to prevent sticking.

Add the vodka and tomatoes to the pan. Stir and continue cooking for 5-7 minutes more until the sauce has reduced somewhat.

Add the tomato paste, salt and pepper. Reduce the heat to low and simmer partially covered for 15-20 minutes until reduced by about half. Stir occasionally.

While the sauce is simmering, you can cook the pasta in boiling salted water, following the package directions. Drain, toss with a teaspoon of olive oil to prevent sticking and set aside.

Transfer the sauce to a blender or food processor. Purée for about 5 to 10 seconds until smooth.

Add the pureed sauce back to the skillet. With the heat on medium-low, add in the half and half or cream. Stir gently for a minute or two until it starts to bubble.

Stir in the parmesan cheese. Then toss with the cooked pasta until coated completely. Garnish with extra parmesan and optional parsley or basil before serving.