In a bowl or jar, pour in the vodka and add the crushed red pepper. Prior to starting the remainder of the recipe, allow the vodka/CRP mix to sit for 1 to 2 hours for best flavor.

Pour the Roma tomatoes and tomato sauce into a bowl and crush the tomatoes until they are your desired texture for the sauce.

Separately, in a medium sauce pan or skillet, heat the oil then sauté the garlic until fragrant (approximately 1 minute).

Add in the spicy vodka/crushed red pepper mix and simmer for 10 minutes.

Add in the chopped fresh basil and parsley, along with a dash of salt and pepper. Stir to combine.

Add the Roma tomato sauce and 1 cup water. Continue to simmer for 15 minutes.

Add in the heavy cream, stir to combine while simmering for an additional 2 minutes.

Remove from heat, and allow the sauce to cool for 5 to 10 minutes to thicken. Serve.