Boil penne according to package directions to al dente. Mine took about 12 minutes.
While pasta is boiling:
In a large skillet, melt butter and saute the minced garlic and crushed red pepper for about 2 minutes.
Add the vodka and cook 4 minutes until the vodka cooks down to about half.
Add crushed tomatoes, onion powder, oregano and salt & pepper to taste (I used about 1/2 tsp of each). Stir to combine and cook 4 minutes.
Add the half and half. Stir to thoroughly combine and cook 3 more minutes.
Drain the pasta, reserving about 1 cup of pasta water in case your sauce becomes too thick at the end. Add penne to the skillet and toss to combine with the sauce.
Add 1/4 cup of parmesan cheese and 1/2 the torn basil and gently stir to combine.
Serve hot! Top with additional parmesan and basil.
This dish warms up great for leftovers!