Bring a large pot of salted water to a boil. Add the penne and cook for 8 – 10 minutes. Drain.
While the pasta water is coming to a boil, start the sauce. In a large skillet, heat the olive oil and shallot over medium-high heat. Cook for 3 minutes. Add the garlic and ¼ teaspoon red pepper flakes, cook for another 30 seconds.
Add the vodka and stir well, cooking for a minute or two. Add the tomato paste and stir until smooth. Add the coconut cream and whisk to combine. Reduce heat to medium and let simmer for 3 – 4 minutes or until the sauce starts to thicken.
Add the drained pasta and stir to coat. Season to taste with salt and pepper.