Add the dried pasta to the stock pot of boiling water and cook according to package directions for al dente

Reserve 1 cup pasta water; set aside. Drain pasta in a colander.

Heat olive oil in a Dutch oven over medium heat; add onion and jerk seasoning and cook, stirring occasionally, until softened, about 5 minutes

Add minced garlic then add vodka, stirring to release browned bits from bottom of pan.

Add tomatoes and tomato paste to pan. Stirring well to ensure all the ingredients are incorporate. Bring to a simmer; reduce heat to medium low. 

Allow sauce to simmer for 25 minutes and reduce by a third

Remove tomato sauce from heat. Stir in coconut cream and ½ cup Parmesan cheese until combined.

Add reserved pasta water, ¼ cup at a time, to loosen sauce at your desired consistency

Fold in cooked pasta into the sauce and ensure each noodle is fully coated.

Plat then garnish servings with grated Parmesan cheese and fresh  herbs