Heat olive oil in a large saucepan. Add onions and pancetta and cook over medium heat until onions have softened and pancetta is crispy, about 4 minutes.
Add in garlic and cook for another 1-2 minutes until garlic is fragrant.
Add the vodka and the tomatoes (crushing the whole tomatoes with your hands as you add them) to the pot. Bring the sauce to a simmer. Simmer for 30 minutes to burn off the alcohol and cook down the tomatoes.
Add the salt, heavy cream and the parmesan. Simmer another 5 minutes until creamy.
Serve over ¾ lbs of your favorite cooked pasta with red pepper flakes, extra parmesan cheese and basil.