Bring stock pot with 6 quarts of salted water to a boil. Add pasta to boiling water. Cook till al dente about 8-10 minutes. Drain once pasta is cooked.
Open canned tomatoes and carefully pour into food processor. Pulse juice and tomatoes till pureed.
In a separate pot or Dutch Oven, add olive oil and heat on low heat. Mince garlic cloves. Add to warmed olive oil. Saute till garlic is brown. About 2-3 minutes. Stir frequently. Don't let the garlic get too dark as it will burn quickly.
Carefully pour pureed tomatoes into sauteed garlic. Oil may splatter, so don't pour from above the pan.
Stir tomatoes, garlic and oil until they come to a low boil. Add basil, salt and crushed red pepper. Bring to a boil for 3 minutes. Add vodka reducing heat. Stir.
Add cream and mix. Add butter and blend. Add pasta to pot. Stir to combine. Add parsley.
Take pot off heat. Add parmigiana reggiano cheese saving 1/4 cup to sprinkle across the top of each individual serving. Enjoy!