Cook the Pasta : Bring a large pot of salted water to a boil. Add penne and cook according to package instructions until al dente. Drain and set aside, reserving a small cup of pasta water.

Sauté Onion and Garlic : Heat 2 tablespoons olive oil in a large skillet over medium heat. Add finely chopped onion and cook 3–4 minutes until translucent. Add minced garlic and sauté 30–60 seconds until fragrant.

Add Tomato Paste u0026 Crushed Tomatoes : Stir in 2 tablespoons tomato paste and cook 1–2 minutes to deepen flavor. Add 400 g canned crushed tomatoes, stirring to combine. Let simmer for 10 minutes, allowing the sauce to thicken.

Add Vodka : Pour in 60 ml vodka and stir. Simmer for 5 minutes to cook off alcohol, leaving behind a subtle warmth that enhances the tomato flavor.

Add Cream u0026 Seasonings : Lower heat to medium-low. Stir in ½ cup heavy cream, red chili flakes (if using), sugar, salt, and pepper. Simmer for another 5 minutes until the sauce is smooth, creamy, and slightly thickened.

Combine Pasta u0026 Sauce : Add cooked penne to the skillet. Toss to coat the pasta thoroughly. Add a splash of reserved pasta water if needed to loosen the sauce.

Serve : Plate the pasta, garnish with freshly chopped basil and a generous sprinkle of grated Parmesan cheese. Serve immediately.