Bring a large pot of water to a boil. Meanwhile, put the olive oil in a large saucepan over medium-high heat. When it’s hot, add the onion and garlic and season with salt and pepper. Cook, stirring occasionally, until the onion is soft, about 10 minutes. Add the crushed red pepper and tomatoes, adjust the heat so the mixture simmers steadily, and cook, stirring occasionally, for 10 minutes.

When the water comes to a boil, salt it generously and add the pasta. Add the vodka to the tomato mixture, and continue cooking until thick and saucy, another 10 to 15 minutes. Stir the cream and butter into the tomato sauce, and turn off the heat.

When the pasta is al dente—usually after 10 to 15 minutes, depending on the package instructions—scoop about a cup of its cooking liquid out of the pot, and then drain the pasta. Toss the pasta with the sauce, adding the reserved cooking liquid as needed to thin out the sauce. Add the Parmesan, toss again, and serve hot, garnished with more Parmesan.

Note:

1 teaspoon instant chicken bullion granules may be substituted for butter.

Add sausage or meatballs for variation.