Bring 2 quarts of water to a boil in a 4-quart saucepan.
Meanwhile, blanch the garlic by covering it with cold water in a very small saucepan. Bring the water to a boil and drain as soon as it boils. Repeat. Transfer the cloves to a plate and refrigerate. When cold, thinly slice them (a mandoline is helpful here) and set aside.
Season the boiling water with about 1 tablespoon kosher salt. Add the pasta and cook, stirring as needed, until quite al dente, 6 to 8 minutes.
Meanwhile, make the sauce. Melt the butter in a large pan over medium heat. Add the blanched, sliced garlic and chili flakes and sweat, stirring often, without letting the garlic get any color. Stir in the tomatoes, sugar and 2 teaspoons kosher salt, then add the marinara sauce, cream and vodka. Bring to a simmer, stirring occasionally.
Drain the pasta, reserving about ¼ cup of the pasta water. Add the pasta to the sauce and cook for 3 to 5 minutes over medium heat. Be sure to stir as needed so that the pasta does not catch on the bottom of the pan; add some of the pasta water to thin the sauce, if needed.
When the sauce has come together and the pasta is tender, remove from the heat, add the Parm and stir gently until completely combined. Taste for salt, adding more, if needed.
Right before serving, stir in the basil, parsley and olive oil. Top with the ricotta and a pinch of Maldon salt.
