Heat large skillet over medium-high heat. Add oil, butter, garlic, and shallots. Saute for 3 to 5 minutes, until shallots are nice and translucent. (Watch the heat and turn it down if the garlic starts to brown. There is nothing worse than burnt garlic.)
Add vodka and reduce by half, at least 2-3 minutes time.
Add chicken stock and tomatoes. Simmer for a good 30 minutes. Season with salt and red pepper flakes.
Add cream to sauce, bring to a simmer and remove from heat.
While Sauce is simmering, cook penne pasta in salted water to al dente. Drain pasta.
Combine pasta and sauce in a large bowl and stir in fresh basil.