Cavatappi with Vodka Cream Sauce

16 ounces uncooked cavatappi pasta
2 tablespoons butter
1 1/4 cup finely chopped onion
3 garlic cloves, minced
1 (15 ounce) can tomato sauce
1 (15 ounce) can diced tomatoes
3 tablespoons all-purpose flour
2 tablespoons water
2 cups half-and-half
2/3 cup vodka
1/2 teaspoon salt
1/4 teaspoon ground red pepper
1 (4 ounces) grated fresh Parmesan cheese
6-8 tablespoons finely chopped basil

Preparation
Cook pasta according to package directions. Drain.

Melt butter in a medium saucepan over medium heat. Add onion and garlic; cover and cook 3 minutes or until tender. Add tomato sauce and diced tomatoes; simmer, partially covered, 20 minutes or until thick. Combine flour and water, stirring with a whisk until smooth. Add flour mixture to pan; cook 1 minute. Add half-and-half, vodka, salt, and pepper; bring to a boil. Stir in cheese. Reduce heat to low; cook 3 minutes or until cheese melts, stirring frequently. Add pasta; toss to coat. Sprinkle with basil.

Yields 8 servings.