Make the sauce.

Bring a large pot of water to a boil over high heat. In a large fry pan over medium-low heat, melt the butter with the cream. In a small bowl, dissolve the tomato paste in the vodka. Stir into the cream mixture. Add the basil and red pepper flakes. Season with the 1 teaspoons salt. Cook until most of the alcohol has evaporated and the sauce is thick enough to coat the back of a spoon, about 5 minutes.

Cook the pasta.

Meanwhile, add the 2 Tbs. salt and the pasta to the boiling water. Cook, stirring occasionally to prevent sticking, until al dente, according to the package instructions. Drain, reserving about 1/2 cup of the cooking water. Add the pasta to the sauce and warm briefly over low heat to blend the flavors. Add the cheese and toss to combine. Add as much of the reserved cooking water as needed to loosen the sauce and serve. Serves 4.