Fill a large stock pot with salted water and bring to a boil. Cook pasta according to package directions. Once cooked, drain in a colander, saving ~1 cup of pasta water. Rinse pasta and set cooked pasta and pasta water aside.

Meanwhile, using a Dutch oven or a deep sauté pan, add olive oil and butter; place over medium heat. Once butter has melted, add onion. Sauté, stirring occasionally, for 4-5 minutes, or until onion begins to soften.

Add garlic and red pepper flakes. Continuing sautéing, stirring often, for 1-2 more minutes.

Empty can of tomatoes into a large bowl and crush with your hands. (Alternatively, you can empty can into a large ziptip bag and crush tomatoes that way.)

Add crushed tomatoes, vodka, tomato paste and salt to the pan; stir until well combined. Continue cooking over medium heat for 13-15 minutes, stirring often.

Add half-and-half; stir until well combined. Continue cooking over medium heat for 4-5 minutes, stirring often.

Add Parmesan cheese and basil leaves; stir until well combined.

Add cooked pasta; toss until pasta is well coated. If needed, add a bit of reserved pasta water to loosen.

Divide into bowls and top with additional Parmesan and basil.