Pre-heat oven to 425°F.
Combine the cherry tomatoes, onion, garlic, thyme, dried basil, oregano, crushed red pepper, salt, and olive oil on a sheet pan and mix thoroughly. Roast in the oven for 15 to 18 minutes.
Add vodka and red wine vinegar to sheet pan to deglaze and roast an additional 12 to 15 minutes.
Meanwhile, boil pasta in a large pot of salted water according to package directions until al dente. Reserve 1/2 cup of the pasta water.
Let roasted cherry tomato mixture cool slightly then transfer to a blender along with the heavy cream and blend until smooth.
Return drained pasta to the pot along with reserved pasta water and blended sauce. Cook over medium heat for 3 to 5 minutes until saucy but not soupy. Remove from the heat and fold in butter, parmesan, and basil, stirring constantly until fully coated and glossy. Serve immediately.