Penne with Pink Vodka Sauce

Ingredients (Serves 2):

Salt
2 TBSP extra-virgin olive oil
2 garlic cloves, pressed
1/2 cup canned tomato puree
Pinch of red pepper flakes
1/4 cup vodka
A couple big pinches of chopped fresh basil (plus more for garnish)
1/2 cup heavy cream
2 cups (about 1/2 lb) penne or penne rigate pasta
Grated Parmesan or Pecorino-Romano cheese

Instructions:

Bring a pot of salted water to a boil.
Heat the oil in a large skilet over high heat. Press the garlic into the pan and cook until it sizzles, about 30 seconds (before browning).
Add tomato puree and red pepper flakes and bring to simmer. Stir in the vodka and cook until you can't smell the vodka anymore, about 4 minutes. Stir in basil and cook a few minutes.
Pour in the cream, bring to a simmer and simmer until the sauce is a rosy pink and is slightly thickened, about 5 minutes.
Stir the pasta into the boiling water. Cook until al dente, about 9 minutes. Stir occasionally.
Drain pasta and add it to the pan. Toss it until coated with the sauce. Add cheese, toss again, and serve. Garnish as desired with cheese and basil.

Note: We made it without penne. Somehow, it was still good.

From Young and Hungry, by Dave Lieberman (Hyperion)