Melt butter and olive oil in a saucepan with onion and garlic till translucent.
Add tomatoes and cook till almost no liquid remains in pan (med-low heat) stirring frequently.
Add cream, vodka and chilli flakes and boil until thickened to sauce consistency.
Season with salt and pepper. Sauce can be made a day ahead and refrigerated.
Cook penne pasta in a large pot of boiling water with salt till al dente.
Transfer to a bowl.bring sauce to simmer and toss pasta. Sprinkle with Parmesan.
Key Ingredients: Butter, olive oil, onion, garlic, cream, parmesan cheese, paprika, tomato