Bring a large pot of salted water to a rolling boil. Add the garganelli and cook until al dente, about 8–10 minutes for dried pasta. Reserve 1/2 cup of the starchy pasta water, then drain the pasta.

Sauté aromatics

In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook 30 seconds more.

Build the marinara and vodka

Stir in the crushed tomatoes (the marinara 'Mother Sauce') and simmer for about 10 minutes to deepen the flavor. Pour in the vodka and simmer until the sauce reduces and the alcohol cooks off, about 5–7 minutes.

Finish the sauce with cream and cheese

Lower the heat and whisk in the heavy cream. Simmer 2–3 minutes until the sauce is velvety. Stir in the grated parmesan and season with salt and pepper to taste.

Combine pasta with sauce

Add the drained garganelli to the sauce. Toss to coat, adding a splash of the reserved pasta water if the sauce needs loosening.

Finish and plate

Toss in torn basil just before serving. Divide among plates, finish with a light grating of parmesan, and garnish with a few fresh basil leaves.