To a large stockpot, add the water, salt the water according to package directions, and cook the pasta as directed for al dente pasta.

Reserve ¼ cup pasta water; set aside.

Drain the pasta into a large colander, rinse under cold water to stop the cooking process; set pasta aside.

To a separate, large, dry skillet (Tip - make sure it's sufficiently large, you're making many pounds worth of food), add the red pepper flakes, black pepper, and toast them dry over medium-high heat for about 2 minutes to both release the flavor and temper the heat in the finished dish. Stir frequently.

Add the olive oil, onions, red chile peppers, and sauté over medium-high heat for about 3 to 4 minutes, or until vegetables are beginning to soften. Stir frequently.

Add the garlic and sauté for 1 minute, or until fragrant. Stir constantly.

Add the canned fire-roasted tomatoes (or regular petite-diced tomatoes for less spiciness) and drain the tomatoes if you want a thicker finished sauce.

Add the tomato juice or Bloody Mary mix, broth (water may be substituted), vodka, and cook simmer for about 5 minutes.

Add the spinach (I add more like 3 cups because it wilts down so much and I like the texture it adds), reserved pasta water, and cook for 2 minutes, or until spinach has wilted. Stir frequently, smashing the spinach down into the hot liquid to encourage wilting.

Turn the heat to low, add the heavy cream, and allow the sauce to simmer very gently for about 2 minutes. Tip - DO NOT allow the sauce to come to a fast boil because you risk the cream breaking (the dairy proteins will break, the sauce looks terrible, and you'll have to start over). Just let it simmer very gently. Stir frequently.

Taste the sauce and if you think it needs salt, add some now, to taste. Tips - Make any other necessary seasoning adjustments as well, such as additional black pepper, red pepper flakes, garlic powder, whatever you think it needs based on your preferences.

Add the cooked pasta into the sauce (this is why you need a big skillet) and toss well to coat it evenly.

Cover the skillet for 2 minutes to allow the flavors to meld and marry.

Uncover the skillet, and as desired optionally garnish with fresh parsley, freshly grated Parmesan or Percorino-Romano cheese (do not use a green can of cheese), and/or freshly diced tomatoes, and serve immediately.