Dice 1 onion and mince the garlic. Set aside.
In a large pot, cook penne according to package until al dente.
Reserve 1 cup of the pasta water. Drain pasta.
While pasta is cooking, heat oil in a large skillet over medium heat. Add the onion to the pan and saute for approx 5 min until transclucent and turns soft. Stir constantly.
Add the minced garlic and the crused red pepper flakes. Cook approx 1 min.
Add the can of crushed tomatoes, vodka and dried basil. Increase heat to medium/high and bring to a simmer. Simmer approximately 10 minutes to allow the sauce to reduce and thicken slightly.
Add the heavy cream, and salt and pepper. Simmer for an additional 5 min, reducing heat to medium/low.
Turn off the heat and add 1/4 cup of the parmesean cheese to the sauce and stir until melted.
Add the drained, cooked penne to the sauce. Coat well. If the sauce is too thick, add the reserved pasta water to thin it out.
Garnish with the remaining parmesean cheese.
