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In a large pot of boiling salted water, cook pasta according to package instructions; reserve 1 cup water and drain well.
Melt butter in a large skillet over medium low heat. Add garlic and shallots, and cook, stirring frequently, until tender, about 4-5 minutes.
Stir in tomato paste and red pepper flakes until fragrant, about 1 minute.
Working carefully, stir in vodka, scraping any browned bits from the bottom of the skillet.
Stir in crush tomatoes and sugar. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and thickened, about 10 minutes.
Stir in heavy cream and Parmesan until smooth, about 2 minutes.
Stir in pasta, adding reserved pasta water as needed, 1 tablespoon at a time, until desired consistency is reached; season with salt and pepper, to taste.
Serve immediately, garnished with basil, if desired.