Very yummy sauce, and it comes together really quickly. And yes, it does taste better with the heavy cream. Otherwise it'd be tomato vodka milk sauce. Anyways, I usually up the amount of garlic and red pepper flakes. Also, if you're not using fresh Basil, I'd put less than the 2 T called for. The dried basil, in that amount, tends to overwhelm the sauce. Enjoy!

28 oz can of diced tomatoes
2 minced medium garlic cloves
1/2 tsp red pepper flakes
2 T olive oil
2 T chopped basil leaves
1/4 tsp sugar
1/2 tsp salt
1/2 cup vodka
1 cup heavy cream
1/4 tsp pepper
1 pound pasta

Combine garlic, red pepper flakes and 1 tsp water in a small bowl. Heat the olive oil in medium saucepan and sauté garlic mixture for a minute. Add in tomatoes and simmer for 5 minutes. Add vodka and simmer another 5 minutes. Stir in basil, sugar, salt, pepper and heavy cream. Remove from heat and transfer to a food processor or blender. Puree, and return to pan. Heat and stir until thickened. Serve over pasta.