Penne with Tomato Cream

1 tablespoon olive oil
1 small onion, chopped
1 garlic clove, finely chopped
1/8 to 1/4 teaspoon crushed red pepper
1 (28 ounce) can tomatoes in puree, coarsely chopped
3 tablespoons vodka (optional)
1/2 teaspoon salt
1/2 cup heavy or whipping cream
1 (16 ounce) package penne or rotini

In a nonstick 12-inch skillet, heat oil over medium. Add onion and cook until tender, about 5 minutes. Add garlic and crushed red pepper cook until garlic is golden, about 30 seconds longer. Stir in tomatoes with their puree, vodka if using, and salt; heat to boiling over high heat. Reduce heat and simmer until sauce has thickened, 15 to 20 minutes.

Stir in cream; heat to boiling.

Meanwhile, in large sauce pot, cook pasta as label directs.

In warm serving bowl, toss pasta with sauce and sprinkle with basil.