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Cook penne pasta in salted boiling water according to package directions, aiming for al-dente.
In the meantime, prepare the Vodka Sauce.
Melt the butter in a large pan over medium heat. Add the diced onion and cook while stirring for 2-3 minutes.
Add the garlic, Italian seasoning, and red pepper flakes and cook for another 30 seconds.
Add the tomatoes to a blender or a food processor and puree until smooth. Add the tomato puree to the pan, followed by the vodka. Simmer the sauce for 10 minutes over medium-low heat.
Stir in the heavy cream until fully combined, then add the parmesan cheese. Simmer the sauce for another 5 minutes or until thickened. Taste and adjust salt and pepper.
Drain the cooked pasta and add it to the sauce; toss to coat.
Serve sprinkled with parmesan cheese and red pepper flakes and garnished with basil leaves.