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1. Heat oil in a large heavy-bottomed pot over low heat. Add the diced onions and saute until softened and translucent (do not brown).
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2. Add the tomatoes and red pepper flakes (if using). Raise heat and bring the tomatoes to a simmer. When the tomatoes are at a simmer, add the chicken stock.
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3. Continue simmering for about 15 minutes, giving the flavours time to combine.
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4. Add the whipping cream and pesto. Remove from the stove and carefully pour the sauce base into the container of a blender or food processor and process (in batches if necessary) to the consistency you desire (we enjoy the sauce slightly chunky, in the Italian fashion).
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5. Reserve 1 cup sauce base per serving. At this point, any base not used can be placed in a lidded, freezer safe container and frozen for future use. Pour the reserved sauce base into a large sauce pan and set aside.
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6. Prepare pasta (allowing about 1/4 pound pasta per person) al dente according to package directions. Drain, reserving 1 cup pasta water, cooked pasta.
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7. Place the sauce pan containing sauce base over medium heat and add 2 tablespoons of vodka per serving of sauce (1 1/4 cups for the entire recipe) to the sauce base and bring to a rapid simmer. Correct seasoning to taste with salt and freshly ground black pepper.
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8. Add the pasta and toss. If the sauce appears too tight for your taste, add the reserved pasta cooking water, a little at a time, until the desired consistency is attained.
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9. Divide the sauce pasta among serving dishes and serve immediately accompanied by plenty of freshly grated Parmesan cheese.
