Boil the water: Bring a large pot of water with 1/2 teaspoon of the salt to a boil.

Add the penne: Add the penne to the boiling water and cook it until 1 minute less than the package directions.

Start the aromatics: While the penne cooks, warm the olive oil in a large skillet over medium heat and cook the shallot until softened, then stir in the garlic for 30 seconds.

Cook the tomato paste: Add the tomato paste and cook, stirring often, for 3 to 4 minutes until it darkens and smells sweet.

Add the vodka: Pour in the vodka and simmer for 1 minute so the raw edge cooks off.

Finish the sauce: Stir in the cream, black pepper, and 1 teaspoon of the salt and keep the sauce at a very gentle simmer for 1 to 2 minutes.

Reserve and drain: Reserve 1 cup of the pasta water, then drain the penne.

Toss the pasta: Add the penne to the skillet with the Parmesan and toss with enough pasta water to make the sauce smooth, glossy, and fluid.

Serve the pasta: Taste for salt, scatter over the basil if using, and serve right away.