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Heat the olive oil in a large saucepan over medium heat. Once the oil is glistening, add the onion and pancetta and cook, stirring, until the onion has softened and the pancetta is crispy, about 4 minutes. Stir in the garlic and cook until fragrant, 1 minute more.
Add the vodka, tomatoes and their juices, crushing the tomatoes a bit with your hands as you add them to the pot. Bring the sauce to a simmer and cook, stirring occasionally for 30 minutes, or until the tomatoes are cooked down.
Stir in the salt, heavy cream, and the Parmesan. Cook, stirring occasionally, for another 5 minutes, or until thickened.
Serve over the pasta and sprinkle with red pepper flakes, Parmesan, and basil.