Heat olive oil in skillet over medium high heat until shimmering. Add garlic, onion, and red pepper flakes. Cook for 2-3 minutes.
Add tomato paste, vodka, canned tomatoes, dried basil, garlic salt, and black pepper. Bring to a gentle boil, stirring occasionally. Add balsamic vinegar, heavy cream, and parmesan cheese. Stir to combine well and bring to a gentle boil.
Add contents of skillet to a food processor and toss in chopped fresh basil. Process until sauce is smooth and no chunks remain.
Notes
If you don’t have fresh basil, you can substitute with 1 teaspoon of dried basil.
When we say the kind of vodka you use in this sauce matters, it means choose your favorite vodka. Because after all, one of the main flavors in this sauce is the vodka and you want to enjoy the taste it puts forth
Store cooled homemade vodka sauce in an air-tight container or sealed jar kept in the refrigerator for up to 5 days. Reheat in a saucepan over medium-low heat.
To freeze, seal the fully cooled sauce in an air-tight jar, container, or large ziptop bag with some wiggle room at the top for expansion. Freeze for up to 5 months. Allow to thaw in the refrigerator overnight and reheat in a saucepan over medium-low heat.