Add the finely chopped onion and cook until softened and slightly translucent, allowing it to release its natural sweetness.

Stir in the minced garlic and cook briefly until fragrant, making sure it does not brown or burn.

Add the tomato paste, Italian seasoning, salt, black pepper, and red pepper flakes, then cook while stirring until the paste deepens in color.

Pour in the vodka gradually while scraping the bottom of the pan, then cook until it reduces and the strong alcohol smell fades.

Add the tomatoes and basil, breaking the tomatoes down with a spoon as they cook to create a cohesive base.

Stir in the heavy cream and mix until the sauce becomes smooth and evenly combined.

Blend the sauce using an immersion blender or standard blender until it reaches a completely smooth and velvety consistency.

Reduce the heat and let the sauce simmer uncovered, stirring occasionally, until it thickens slightly and the flavors fully develop.

Cook pasta separately if using, then either spoon the sauce over it or combine both together with a bit of reserved pasta water.

Stir in the Parmesan cheese at the end until melted and fully incorporated into the sauce.

Serve warm with extra Parmesan and fresh basil if desired.