Preheat the oven to 350 F/180 C.
Add the olive oil to a large dutch oven or oven-safe pot and place it over medium heat. When the oil is fragrant, add the chopped onion and smashed garlic cloves. Season with salt and cook until the onion is translucent, about 7-8 minutes.
2 cups yellow onion, 5 cloves garlic, 2 tablespoon olive oil
Add the chili flakes and stir to combine. Cook for 1 minute.
½-1 teaspoon red pepper flakes
Add the vodka and stir to combine.
¼ cup vodka
Crush the whole tomatoes with your hands and then add them to the pot along with the sauce. Season the sauce with salt and pepper.
Cover the dutch oven and bake for 75-80 minutes, or until the tomatoes are thick and reduced.
Remove the pot from the oven and transfer the tomato sauce into a blender or food processor. Blend on high for 30 seconds until super smooth.
Add in the heavy cream and blend or stir to combine.
⅓-1/2 cup heavy cream
Toss with 12 ounces of boiled pasta noodles and enjoy!
12 oz boiled pasta noodles