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Bring a large pot of salted water to a boil. Add your pasta and cook until al dente, according to box directions. Drain, reserving 1 cup pasta water.
In a high-sided skillet, heat the olive oil over medium-high heat. Add the onion and garlic, then season with the crushed red pepper and 2 heavy pinches of salt.
Cook until the onion begins to brown, 3 to 4 minutes. Stir in the tomato paste and cook for 2 minutes, then stir in the vodka.
Reduce the heat to medium, then cook, stirring occasionally, for 5 minutes.
Transfer the tomato mixture to a blender with the cottage cheese and purée until smooth.
Return the sauce back to the pan off the heat with the drained pasta, ½ cup reserved pasta water, and 2 heavy pinches of salt. Stir until well coated, adding more pasta water if needed.
Taste and adjust the seasoning with salt, then serve.