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Prepare the Veggies: Prep and chop the onion and garlic.
Add the olive oil to a (12-inch x 3-inch) skillet and turn on moderate heat. Toss in the garlic and onion and sauté until softened, about 4 minutes, stirring occasionally.
Add in the crushed red pepper flakes, and sauté for 1 minute.
Pour in the peeled tomatoes with all their juices. Use a wooden spoon to break of the large peeled tomatoes while you simmer on moderate-low heat, for 5 minutes.
Pour in 160ml of water and stir to combine, then cook for 5 minutes.
Pour in the vodka, and simmer on low heat for at least 4 minutes, stirring occasionally.
Stir in the double cream and add 1 teaspoon of salt. Stir and simmer for 1 to 2 minutes. Then turn off the heat. Quick Tip: Here is where you can leave the vodka sauce "chunky," and serve it with penne pasta, or puree it.
Using a ladle transfer the vodka sauce to your blender, blend the vodka sauce until it's smooth and creamy. Pour it back into the skillet. You can do this in batches. (NOTE: The color of Vodka sauce should be orange - not pink).
OPTIONAL: Meanwhile, cook the pasta.
Toss the penne pasta into the skillet, and simmer on low heat to coat the pasta with the vodka sauce, then serve. Serve in pasta bowls, with grated pecorino cheese at the table for serving.