Rigatoni allá Vodka

In a large sauté pan, heat olive oil over medium heat; add garlic, anchovies, and red pepper flakes and cook until soft and fragrant, about 3-4 minutes. Deglaze with vodka and stir in crushed tomatoes, 1 cup of water and season with salt. Continue cooking the mixture for 5-7 minutes until slightly reduced, stirring occasionally. Reduce heat to low and simmer partially covered for 20 minutes, stirring occasionally. In the meantime, cook pasta in salted water according to package directions. Drain and set aside. (Make sure to reserve a cup of pasta water) Add heavy cream, Parmesan cheese, and season with salt and pepper to taste, stir to combine. Add cooked pasta and stir to combine. If necessary add 1-2 tablespoons of pasta water to adjust the consistency to your liking. Serve immediate with extra parm and red pepper flakes.