Add the onion quarters and crushed garlic cloves to a food processor. Pulse several times until finely diced.
In a dutch oven, over medium heat, heat the olive oil. Add the minced onion, garlic, red pepper flakes, oregano and basil. Sauté, stirring often, until the onion is soft, about 8 - 10 minutes.
Add the vodka and turn the heat up to high. Bring to a boil and boil for 5 minutes.
Add the whole tomatoes to the food processor and pulse several times until the whole tomatoes are in very small pieces.
Add the tomatoes and a generous pinch of sea salt and black pepper to the dutch oven.
Bring to a simmer. Reduce heat to low, cover and simmer, stirring occasionally, for 1 - 4 hours (the longer this simmers, the better it gets!).
Add the table cream and parmesan to the sauce and continue to cook for 15 - 20 minutes, while you prepare the pasta according to package instructions.
Divide the cooked pasta between pasta bowls. Spoon the vodka sauce over the pasta and garnish with fresh oregano and red pepper flakes, if desired.