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Preheat oven to 400°F.
Wash cherry tomatoes and add to a baking sheet with garlic, olive oil, salt and pepper. Roast for 25 minutes.
Dice the shallot and sauté in olive oil for 5 minutes.
Add 3 tablespoons of tomato paste and cook for 3 minutes.
Add 3 tablespoons of vodka and let it cook down.
Blend the roasted tomatoes and garlic, then add to the shallot mixture.
Stir in ½ cup of half and half or cream.
Cook the pasta according to package instructions, reserving some pasta water.
Add the cooked pasta to the sauce and mix, adding some pasta water to thin it out.
Grate Parmesan cheese and stir it in.
Season with salt, pepper and red chili flakes.
Top with freshly chopped basil.