Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for approximately 4 to 5 minutes until softened and translucent.

Add the minced garlic and cook for another minute, stirring frequently to prevent burning. The aromatics should become fragrant and lightly golden.

Stir in the tomato paste and cook for 1 to 2 minutes. This step helps develop a deeper, richer tomato flavor.

Add the crushed tomatoes and Cajun seasoning, stirring thoroughly to combine. Allow the mixture to simmer gently for several minutes.

Carefully pour the vodka into the skillet and stir well.

Allow the sauce to simmer for approximately 5 minutes so the alcohol can cook off while leaving behind its flavor-enhancing qualities. The sauce should begin to thicken slightly.

Reduce the heat to low and slowly stir in the heavy cream. Mix continuously until the sauce becomes smooth, creamy, and evenly colored.

Add the red pepper flakes, salt, and black pepper. Let the sauce simmer gently for another 3 to 5 minutes.

Stir in the grated Parmesan cheese until completely melted.

The cheese adds richness and helps create the luxurious texture that makes vodka sauce so popular. Continue stirring until the sauce is silky and well combined.

Cook the pasta according to package instructions and drain.

Add the cooked pasta directly to the sauce and toss until evenly coated. Garnish with fresh parsley and additional Parmesan cheese before serving immediately.