White Beans with Creamy Vodka Sauce

0 Heat [wprm-ingredient text="3 tablespoons extra virgin olive oil" uid="0"] in a large skillet or saute pan (12-inches) over medium-high heat. Stir in [wprm-ingredient text="1 cup chopped onion" uid="1"] and the garlic and cook 2-3 minutes, until the onion is softened.
1 Add [wprm-ingredient text="½ teaspoon crushed red pepper" uid="3"], [wprm-ingredient text="2 tablespoons tomato paste" uid="4"], and [wprm-ingredient text="2 teaspoons chopped fresh rosemary" uid="5"] to the pan. Stir the tomato paste around in the oil for about 30 seconds. Pour in [wprm-ingredient text="¼ cup vodka" uid="7"] and bring it to a simmer.
2 Add [wprm-ingredient text="2 14-ounce cans  (about 3 cups) white beans" uid="11"] (drained), [wprm-ingredient text="1 cup tomato puree" uid="6"], [wprm-ingredient text="¼ cup vegetable broth" uid="8"],  ¼ cup of the heavy cream and a big pinch of salt (I suggest starting with 1 teaspoon). Let the liquid come to a simmer, then lower the heat and cover the pan. Cook 15 minutes (check on the beans to make sure the sauce isn't at a raging boil).
3 Take the pan off the heat. Pour in the remaining ¼ cup of heavy cream and [wprm-ingredient text="½ cup grated Parmesan cheese" uid="10"], stirring until the beans are thick and creamy. Serve with additional cheese, if you like.