Sauté the garlic in the olive oil over medium heat until it releases its aroma. Add the tomatoes, a small amount of their juice and the red pepper flakes to the garlic and simmer over low heat for 20 to 30 minutes (break apart the tomatoes with a wooden spoon as they soften and break down).

Meanwhile, when the sauce is close to finishing, boil the pasta in well-salted water according to package directions to just barely al dente. Drain the pasta and add to the sauce mixture.

Cook for 1 minute, then add the heavy cream. Cook for another minute, then add the vodka. Cook for 30 seconds more, then serve in pasta bowls and top with parsley and shredded Parmigiano-Reggiano. Serve with tomato-basil brushetta.