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Place a large pot of water over medium-high heat and bring to a boil. Add in a dash of salt, then add in the pasta and cook for 7 to 8 minutes, or until al dente. Reserve a ½ cup of pasta water, then drain the penne and place into a bowl until needed.
In the meantime, heat oil in a 12" skillet or large saucepan over medium-heat. Add garlic and cook for about 30 seconds, or until fragrant. Then stir in the salt, red pepper flakes, black pepper, and sugar, and cook for another 30 seconds.
Add in the tomatoes and stir to coat. Cook the tomatoes, stirring occasionally, until the tomatoes burst and release their juices to form a sauce, about 10 to 12 minutes. If any tomatoes don't burst, lightly press on them with a spoon to help them along.
Remove pan from heat, and stir in the vodka. Then stir in the heavy cream. Return to stovetop and stir in the basil.
Toss pasta with the tomato sauce and let simmer for 2 minutes. Then remove from heat and serve warm, with freshly grated parmesan cheese.