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Preheat the oven to 375 degrees.
Cut six ¼” inch slices off the block of cheese and grate the remaining cheese using the large holes on a box grater; set aside.
Bring a large pot of salted water to a boil and cook the penne in the boiling water according to the package directions until al dente, then drain the pasta.
Meanwhile in a large, high-sided saucepan, warm the olive oil over medium-high heat.
Add the garlic and red pepper and sauté, stirring gently, until fragrant, for 30 seconds to 1 minute.
Add the crushed tomatoes, salt and pepper and stir gently to combine.
Bring to a simmer and cook, stirring often, until slightly reduced, about 4 minutes.
Add the vodka and continue to simmer until it coats the back of a wooden spoon, about 7 minutes.
Add the butter and stir until melted.
Add the basil and heavy cream, stirring constantly as you add it, until fully combined and cook for an additional 3 minutes.
Remove from the heat, add the mascarpone and stir until melted and fully combined.
Fold in the spinach.