Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Melt butter in large frypan over medium heat. Stir in vodka and chilli flakes; heat for 2 minutes. Increase heat to high and add drained tomatoes; cook, stirring to break up tomatoes for 5 minutes. Stir in heavy cream, reduce heat to medium high and cook, stirring for 5 minutes or until sauce thickens. Stir in grated Parmesan cheese until blended. Toss with cooked penne until evenly coated.