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Heat the olive oil and butter in a large rondeau pan over medium high heat. Add the onion and diced tomato and let it all come to a gentle boil. Let the mixture simmer for 25 minutes so it can reduce and thicken. In the meantime, get a large pot of water on the stove to boil for the pasta. Salt it generously.
When the tomato mixture is done simmering add the heavy cream, vodka, salt and crushed red pepper. Stir it in thoroughly and let it simmer for another 25 minutes to thicken and develop flavor. When there is about 5 minutes left, get the crab meat in to gently poach in the sauce.
While that all happens, cook the pasta in the boiling water for about 10 minutes. Drain it, transfer it into the pan of sauce and toss it all together. Take the pan off of the heat and scoop the pasta into bowls. Top with freshly grated parmesan cheese and serve!