2 T. olive oil
1/2 C. chopped onion
1 garlic clove, finely chopped
1-28 oz. can plum tomatoes, with juices.
1/2 C. vodka
1/2 T crush dried red pepper, or to taste
1/2 C. heavy cream, at room temperature
Salt
12 oz. fresh or 8 oz. dried fettuccine
2 T. chopped parsley

Heat oil in a medium skillet; add onion; saute until tender but not browned, about 5 minutes; stir in garlic, saute 1 minute. Add the tomatoes, vodka, and red pepper; simmer, stirring to break up tomatoes with the side of a spoon, until sauce is reduced and thickened about 15 minutes. Stir in cream, stir and simmer until sauce is thickened slightly, about 5 minutes. Season with salt. Meanwhile cook fettuccini in plenty of boiling, salted water until al dente, or firm to the bite, 2 minutes for fresh and 5 to 7 minutes for dried. Drain. Toss fettuccine with sauce and parsley