Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Add the minced garlic and cook for another minute until fragrant.

Carefully pour in the vodka, letting it simmer for about 2 minutes to reduce slightly.

Stir in the crushed tomatoes and bring to a simmer. Cook the sauce for about 10 minutes, allowing the flavors to meld together.

Reduce the heat and stir in the heavy cream. Season with salt and pepper to taste. Cook for another 5 minutes until the sauce is heated through and slightly thickened.

Add the cooked penne to the sauce, tossing to coat the pasta evenly.

Serve the pasta garnished with freshly grated Parmesan cheese and chopped basil.