In a heavy-bottomed pan, add half the olive oil, then the meat. Cook on medium-high heat until no longer pink, about 5-7 minutes. Remove meat to a bowl and set aside.
In the same pan add the remaining olive oil, chopped onions and cook over medium heat until onions have softened, about 5 minutes.
Add in the garlic and cook for another 1 minute until the garlic is fragrant.
Add the fresh oregano, fresh-cut tomatoes, and chili flakes. Cook for 10 minutes, until the tomatoes become soft. Stir often to prevent burning. Remove from the heat.
Using a stick blender, blend right in the pan or add to a blender and blend until smooth. Add the blended sauce back into the skillet.
Add ½ cup vodka to the tomatoes in the pan, cook for 2-3 minutes on medium-low heat to evaporate the alcohol. Stir often to prevent burning.
Add the butter, heavy cream and the parmesan. Simmer for another 5 minutes until creamy.
Add the meat and basil, stir to combine. Salt to taste.
Bring a large pot of salted water to a boil. Boil the pasta according to package directions. Drain. Add pasta in the pan with sauce. Toss to combine.
To serve, add extra parmesan cheese and extra freshly chopped basil on top.
Tomatoes: You can use all Roma tomatoes or all cherry tomatoes instead of a mix. Larger tomatoes have too much juice, so don’t use larger beefy tomatoes.Can I use canned tomatoes: If fresh tomatoes are not in season or an option, replace them with a good quality 2 (28 oz) can of whole tomatoes, crushed with your hands.What type of pasta can I use: You can serve this vodka sauce with any pasta you love, but I especially prefer it with smaller shapes. Pasta Alla Vodka is classic with Penne pasta, but I also love it with Shells, Rigatoni, Fusilli, ziti, or Farfalle are great options too. Basically, any smaller shaped pasta that the sauce will stick to better.Freezing Vodka Sauce: This can be frozen in an airtight container for up to 1 year. Or it will keep in the fridge for about 3 – 4 days.