Start cooking the pasta according to the package instructions. Reserve a cup of the water before draining.
Finely chop the onion and garlic, and grate the Parmesan cheese if needed.
Heat the olive oil and butter in a large saucepan over medium-heat. Add the onion, cook for 3-4 minutes until soft, then add the garlic and fry for 30 seconds.
Pour the vodka and cook for a minute until the alcohol evaporates. Add the tomato paste and mix thoroughly, then add the can of peeled tomatoes and crush them using a wooden spoon. Add salt and pepper, and let the sauce simmer on low heat for 10 minutes mixing occasionally.
Transfer the sauce to a blender, add the heavy cream, and blend until the sauce is completely smooth.
Pour the sauce back to the saucepan. Add the drained pasta, Parmesan cheese, and ½ cup of the reserved pasta water. Bring to high heat and mix everything well and constantly for a couple of minutes. If the pasta is too dry, add more pasta water. Done! Plate and garnish with fresh basil.
