In an unheated skillet, large enough to hold the pasta later, combine olive oil, garlic, crushed red pepper Flakes, and 1 teaspoon of salt.

Cook over low-moderate heat for 2-3 minutes. (DO NOT BROWN GARLIC).

Add crushed tomatoes. Stir to blend. Simmer, uncovered until the sauce thickens, about 15 minutes. Taste for seasoning.

Meanwhile, cook pasta until al dente, and drain thoroughly.

Once the crushed tomatoes have refused to a point of your liking, add the drained pasta to skillet with tomato sauce and toss.

Add vodka and toss.

Add heavy cream and toss.

Cover, reduce the heat to low, and let rest for 1 to 2 minutes.

Sprinkle with parsley and serve.