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Bring a large pot of salted water to the boil and cook the penne pasta to the package directions. Reserve about ½ a cup of the cooking water before draining and setting aside.
In a large pot, heat the olive oil over medium heat and add the onions and garlic. Saute until the onions are translucent and soft, turning down the heat if they are browning too quickly.
Add in the tomato paste and chilli flakes and cook for another minute or two so the tomato paste darkens in colour slightly before adding in the vodka and coconut milk. Simmer gently for 10 minutes so that the sauce thickens.
Add the cooked pasta to the sauce with a little of the reserved pasta water and start to mix together. Add more water if needed until all of the pasta is completely coated and the sauce is silky smooth and creamy.
Season with salt and pepper and serve with fresh basil and extra chilli flakes.