Step 1

In a large heavy-bottomed French or Dutch oven, heat the oil over medium high heat. Add the garlic and shallots and gently saute for 3-5 minutes, stirring constantly until fragrant and translucent. Lower the heat if the garlic starts to brown. Add the piment d’Espelette or red pepper flakes, if using.

Step 2

Pour in the vodka and let reduce by half, another 3-5 minutes.

Step 3

Add in the tomatoes and a sprinkling of salt. Bring to a boil and let simmer, uncovered, stirring often to break up the tomatoes, until sauce is thick, about 15 minutes.

Step 4

Meanwhile, bring a large stockpot of water to a boil over high heat. Once the water boils, salt the water and cook penne until just under al dente, about 9 minutes and then drain in a colander.

Step 5

While the pasta cooks, stir cream into the thickened tomato sauce. Bring to a boil and lower heat to a simmer. Season again with salt and pepper to taste.

Step 6

Add the drained pasta to the tomato sauce and stir to coat the pasta with the sauce. The sauce should be thick enough to coat the pasta; continue to stir and reduce if needed.

Step 7

Turn off the heat and sprinkle Parmigiano-Reggiano over the pasta and toss to coat evenly.

Step 8

Just before serving, thinly slice or tear up the basil leaves. Divide pasta among 4 serving platters. Garnish with a sprinkling of Parmigiano-Reggiano and basil.