Bring a large pot of salted water to a boil. Cook the pasta in the boiling water until just al dente. Drain in a colander. Meanwhile, in a skillet, cook the bacon over medium-high heat until the fat is rendered and just beginning to brown, about 4 minutes. Add the onions and crushed red pepper and saute until soft and slightly caramelized, about 6 minutes. Add the garlic and cook for 3 minutes. Add the tomatoes and stir well to combine. Cook for 2 minutes, stirring. Add the vodka and cook until slightly reduced, 5 minutes. Add the peas and cream, and cook, until thickened, about 2 minutes. Remove from the heat and stir in the basil. Add to the pasta and toss to combine. Serve immediately with grated Romano.