Pour the tomatoes into a bowl and crush them with your hands or a large spoon. Set the tomatoes aside and cook the pasta.
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8 -10 minutes. The pasta should be tender with a bite to it. As the pasta cooks, reserve ½ cup of the pasta water and set it aside. Drain the pasta and set it aside.
Start making the sauce. Heat the olive oil over medium heat in a large sauce pan to you can use the same pot used to cook pasta. Add the garlic into the pan and cook until fragrant and lightly golden brown, about 1-2 minutes. You don't want the garlic to burn, so it's close to done as soon as it becomes fragrant.
Pour the tomatoes, pasta water, and crushed red pepper flakes into the pot. It's helpful to keep the tomatoes close to the pot as you pour them in, so the oil doesn't splash.
Bring the tomatoes to a boil, and then reduce to a low boil for 2-3 minutes. Use a spoon to break up the tomatoes as they cook.
Reduce the heat to a low simmer and then stir in the vodka. Continue to simmer for about 15 minutes.
Stir in the cream, butter, and parmesan cheese and cook for another 3-5 minutes or until the sauce is hot.
Taste for salt and pepper. Remove from heat.
If you're eating right away then you can toss the pasta directly to the sauce, toss, and then serve. Or add the penne to individual bowls and ladle with vodka sauce, toss the pasta with sauce and serve.