In a large skillet, pour in 2 tablespoons of olive oil and heat over medium heat until it shimmers, typically around 2 minutes.

Add 2 cloves of minced garlic to the hot oil, stirring constantly for about 1 minute until fragrant and golden.

Sprinkle in ½ teaspoon of red pepper flakes, cooking for an additional 30 seconds while stirring.

Pour in ¼ cup of vodka, allowing it to simmer for 2-3 minutes.

Stir in a 14.5-ounce can of crushed tomatoes, adding ½ teaspoon of salt and ¼ teaspoon of black pepper. Allow the sauce to simmer for about 10 minutes.

In a separate pot, bring a large pot of salted water to a boil. Add 12 ounces of pasta, cooking until al dente, about 8-10 minutes.

Before draining the pasta, reserve ½ cup of the starchy pasta water. Drain the pasta and set aside.

Reduce the heat and stir in ½ cup of heavy cream into the sauce. Mix well until smooth.

Add the drained pasta to the skillet, tossing it to coat in the creamy sauce. Gradually add reserved pasta water if needed.

Sprinkle in ¼ cup of grated Parmesan cheese, mixing thoroughly until melted.

Plate the pasta and garnish with freshly torn basil leaves before serving.