In a large pan cook bacon over medium heat until browned, about 5 – 7 minutes. Transfer bacon to a plate and set aside.

Reserve 1 tablespoon of bacon drippings. Add onions, garlic and crushed red pepper to reserved bacon drippings and cook until onions are translucent about 5 minutes. Pour in vodka. Cook 3 minutes. Pour in tomatoes. Bring to a boil, reduce heat and allow to simmer for 20 minutes. Season to taste with salt and pepper.

While the sauce is simmering, bring a large pot of water to a boil and cook pasta according to package directions. Drain. Set aside.

After sauce has simmered for 20 minutes, whisk 1 tablespoon of sauce into cream to temper it. Slowly stir tempered cream into the tomato sauce. Add cooked pasta to the sauce. Stir to combine.

Return bacon to the pasta and stir in basil and Parmesan cheese. Stir to combine. Adjust seasoning with salt and pepper if needed.

Serve with plenty of grated Parmesan cheese and crushed red peppers.