Vodka sauce: Add olive oil and butter to a large pot over medium heat. Once hot, add onion and cook for several minutes until translucent. Add garlic and crushed red pepper and cook for 30 seconds. Add vodka and cook until reduced by half.

Use (clean) hands to crush the whole tomatoes right into the pot, and add the rest of the juice from the can. Add dried oregano and basil. Reduce heat to medium low and cook, partially covered, for 30 minutes.

Cook pasta: Meanwhile, cook penne pasta according to package instructions, until al dente. Drain, rinse and set aside.

Blend: Use an immersion blender, blender or food processor to puree the sauce until smooth.

Finish: Reduce pot to low heat. Stir in cream and season with salt and pepper, to taste. Cook 10 more minutes.Stir in cooked pasta and parmesan cheese.

Serve garnished with fresh chopped basil and extra parmesan cheese and crushed red pepper flakes, if desired. Store leftovers in the fridge for up to one week.