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

Meanwhile, add 2 teaspoons salt and pasta to a large pot of boiling water. Cook and drain, reserving½ cups of the cooking water. Add the pasta to the sauce and warm briefly over low heat to blend the flavors. Add cheese. If needed, add reserved water to loosen sauce, and serve.