Preheat the oven to 350℉.

Bring a large pot of salted water to a boil. Add the penne and cook for 1 minute less than al dente, about 6 or 7 minutes. Drain and set aside.

Heat the olive oil in a cast iron skillet over medium heat. When the oil becomes fragrant, add the onion and cook for 2-3 minutes. Add the garlic, crushed red pepper, and salt, and cook until the garlic becomes golden brown and fragrant.

Next, add the tomato paste and cook for 1 minute, stirring constantly. Add the vodka to the skillet and stir. Add the heavy cream and 1 cup of parmesan and stir until the cheese has melted.

Transfer the noodles to the skillet and fold together until the noodles are coated. Top with remaining parmesan and mozzarella cheese.

Bake for 20 minutes. Allow 5 minutes to cool before serving.

Garnish with more crushed red pepper, parmesan cheese, and fresh basil.