Heat the olive oil in a large skillet over medium heat. Add the onion, garlic, salt, and several grinds of pepper and cook, stirring occasionally, for 5 to 8 minutes, or until softened.

Add the red pepper flakes and tomato paste and cook, stirring, for 3 minutes, or until the tomato paste darkens. Stir in the vodka and let it cook down for 1 minute.

Add the crushed tomatoes and their juices and stir to combine. Simmer over low heat for 10 minutes.

Allow the sauce to cool slightly, then transfer to a blender and blend until smooth.

Meanwhile, cook the pasta. Bring a large pot of salted water to a boil. Prepare the pasta according to the package instructions, cooking until al dente. Reserve 1 cup of the starchy pasta water, then drain the pasta.

Return the blended sauce to the skillet over medium-low heat. Stir in the cream, followed by 1/2 cup of the reserved pasta water. Add the pasta and stir to coat, adding more pasta water as needed to fully coat the pasta in a lightly creamy, glossy sauce.

Season to taste and serve topped with fresh herbs and Parmesan cheese.