Cook penne pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic. Saute until onion is translucent.
Pour in vodka and simmer for 2-3 minutes until reduced by half.
Stir in crushed tomatoes and cook for 5-7 minutes, stirring occasionally.
Reduce heat to low. Pour in heavy cream and Parmesan cheese. Stir until sauce is smooth and heated through.
Season with salt and pepper to taste.
Add cooked penne pasta to the skillet. Toss until pasta is well coated with sauce.
Serve hot, garnished with chopped fresh basil.