Hands down, my fave sauce ever!

Oil the pan and set it over medium heat. For about 5 minutes, or until aromatic and transparent, add minced garlic and diced onions and sauté.
To reduce the alcohol content, slowly add the vodka and simmer for 5 to 7 minutes.
Place the garlic, onions, and vodka in a slow cooker. Crushed tomatoes, heavy cream, salt, pepper, basil, oregano, and black pepper should be added soon. Combine by stirring.
Cook covered for four to five hours on moderate heat or two to three hours on high heat. To make sure the sauce is well mixed, stir it every so often.
Make sure to cook the penne pasta until it’s al dente, around 30 minutes before the sauce is finished. Reserve the drained liquid.
When the sauce is almost done, give it a taste and add more spice if you think it needs it. Carefully toss the cooked penne pasta into the slow cooker with the sauce, stirring gently to combine.
For another ten to fifteen minutes, on warm, let the sauce and pasta simmer in the slow cooker so the flavors may combine.
Sprinkle with grated Parmesan and top with fresh parsley or basil before serving hot.
Changes and Hints

To make it meatier, you may add cooked ground beef or Italian sausage to the sauce. To increase the nutritional content and make it more appealing to veggie fans, you may also add veggies like bell peppers, mushrooms, or spinach. To make the sauce easier to combine before adding the pasta, especially if you have finicky eaters in your household. If you want a lighter version, you may use half-and-half instead of heavy cream.