Melt the butter in a large saucepan over medium heat. Add the minced garlic and red pepper flakes (if using) and cook until fragrant, about 30 seconds. Be careful not to burn the garlic.

Pour in the vodka and let it simmer for 5-7 minutes until reduced by half. This allows the alcohol to cook off while leaving the flavor.

Add the crushed tomatoes and bring the mixture to a gentle simmer. Cook for about 10 minutes, stirring occasionally.

Lower the heat and slowly stir in the heavy cream. Allow the sauce to simmer (not boil) for 5 minutes until it begins to thicken slightly.

Add the grated Parmesan cheese, salt, and black pepper. Stir until the cheese is melted and the sauce is smooth.

Taste and adjust seasoning as needed. If the sauce seems too thick, you can thin it with a little pasta cooking water.