Bring a large stock pot of water to boil. Season with a handful of salt.
In a separate 14-inch skillet, bring the Tomato and Basil Sauce (or your favorite sauce) to a simmer. Add in the vodka and simmer, on medium high heat, for 15 minutes or until the sauce is reduced by about a 1/3.
At this point taste the sauce. If it still has a strong vodka taste to it, continue to cook down to burn off the alcohol.
While the sauce is simmering, cook the pasta. Cook per package directions until al dente.
After the sauce reduces by 1/3, add in the cream and season with salt and pepper. Stir to combine everything.
Add the cooked penne pasta directly into the pan. Stir to combine and cook for another 2-3 minutes to help coat the pasta with the sauce. Check for seasoning. Lastly add in the chiffonade of basil.
Recipe Courtesy of Megan Mitchell