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In a large pot or saute pan oven medium heat, add the olive oil, pasta, beans, tomato paste, garlic, and pepper flakes, and cook, stirring constantly, for about 2 minutes (until it starts to gently sizzle.
Add the vodka and cook for 2 more minutes, then add the broth.
Bring to a boil then reduce to a simmer and stir frequently so the pasta doesn’t stick to the bottom of the pot.
Once the pasta is almost cooked through (about 8 to 10 minutes—you can add more liquid if it’s looking dry), stir in the cream and the greens and cook for one more minute.
Taste and add salt and pepper as necessary, then finish with parmesan cheese.