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Meanwhile, melt the butter in a large skillet over
medium heat. Add the shallots and cook, stirring
occasionally, until slightly softened about 3
minutes. Add the garlic and red pepper flakes and
cook, stirring 30 seconds. Remove from the heat
and stir in the vodka, tomatoes and salt to taste.
Return the skillet to medium heat and simmer,
stirring often,until the alcohol cooks off, about
7 minutes. Stir in the heavy cream and cook until
the sauce thickens slightly, about 3 minutes. Stir
in the parmesan and basil.
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