This version of the popular vodka-sauce pasta dish comes from Meg Oliver of Providence, Rhode Island.
In a medium saucepan, heat oil over medium heat. Add garlic and red-pepper flakes; cook until fragrant, about 30 seconds. Add tomatoes and their juice, breaking tomatoes up with a wooden spoon.
Stir in tomato paste, sugar, vodka, and 3/4 cup water; season with salt. Simmer over medium heat, stirring occasionally, until sauce has thickened, 20 to 25 minutes. Stir in cream; cook just until heated through (do not boil).
Meanwhile, cook pasta in a large (5-quart) pot of boiling salted water until al dente, according to package instructions. Drain, and return to pot.
Add sauce to pasta, and toss to combine. Serve immediately, sprinkled with Parmesan.
Before you start preparing the ingredients, set a pot of water to boil over high heat. This way, the pasta will end up cooking while the sauce simmers.