Heat 2 tablespoons of olive oil in a large skillet over low heat. Add 1 finely chopped banana shallot and a pinch of salt. Cook for 10 minutes, until soft.
Stir in 3 crushed garlic cloves and ¼ teaspoon of chili flakes for 30 seconds. Add 100g of tomato paste and cook for 2 minutes.
Add 5 tablespoons of vodka and simmer for 3 minutes. Stir in 100ml of heavy cream and remove from the heat.
Cook 200g of penne in boiling salted water until al dente. Reserve some cooking water, then drain.
Return the sauce to low heat. Toss in the pasta, 30g of grated Parmesan and enough reserved water for a glossy sauce. Season with salt and pepper; finish with 1 small handful of torn basil leaves.
