Bring a pot of generously salted water to a boil and cook the penne until al dente, following the package directions.
Heat the olive oil and butter in a skillet over medium heat. Add the onion and sauté for about 5 minutes, allowing it to soften and lightly brown.
Incorporate the minced garlic and cook for 30 seconds, ensuring its fragrance is released.
Pour in the vodka and let it bubble for about 30 seconds.
Add the tomato paste, stirring until the mixture becomes smooth and cohesive.
Lower the heat to medium-low and stir in the heavy cream, allowing the sauce to warm through. Let it thicken over the next few minutes, stirring occasionally.
Season with salt and pepper to your preference. Add fresh basil if desired, then toss the cooked pasta with the sauce. If the sauce needs thinning, add a small splash of hot pasta water before draining the penne completely.
Serve with freshly grated Parmesan cheese, if desired.