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1
Puree half of the tomatoes in a food processor until smooth (about 20 seconds).
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2
Chop the remaining tomatoes into 1/2 inch pieces, discarding the cores. Combined the pureed and diced tomatoes in a liquid measuring cup (about 1 2/3 cups). Add the reserved liquid to equal 2 cups.
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3
Bring 4 quarts water to a boil in a large pot for the pasta. Add 1 tablespoon salt and the pasta to the boiling water. Cook, stirring often, until the pasta is almost al dente.
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4
Heat the oil in a large saucepan over medium heat until shimmering. Add the onion and tomato paste and cook, stirring occasionally, until onion is light golden around the edges (about 3 minutes).
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5
Stir in the garlic and pepper flakes and cook until fragrant (about 30 seconds).
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6
Stir in the tomatoes and 1/2 teaspoon of salt. Remove the saucepan from the heat and add the vodka.
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7
Return the saucepan to medium heat and simmer, stirring frequently, until the alcohol flavor has cooked off (8-10 minutes).
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8
Stir in the cream and cook until hot (about 1 minute).
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9
Reserve 1/4 cup of the pasta cooking water, drain the past, and return it to the pot.
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10
Stir in the sauce and toss to combine. Cook over medium heat until the pasta absorbs some of the sauce (about 1-2 minutes). You can thin the sauce with the reserved pasta cooking water if needed.
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11
Stir in the basil and serve. Pass grated Parmesan cheese separately for extra flavour!
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12
Slice and add baked chicken on top (optional).
