Bring a medium pot of salted water to a boil. Cook pasta according to package directions; drain.

Heat a large skillet over a medium-low heat. Add butter, shallots and garlic; saute until shallots start to caramelize, about 3 to 5 minutes.

Add parsley, sea salt and pepper, stirring once or twice. Add tomato paste and mix to form a paste. Cook for about 5 minutes, moving paste around pan occasionally; add vodka. Scrap bottom of pan with a wooden spoon and cook for about 5 minutes more.

Add cream to tomato sauce; reduce heat to low and simmer for about 3 minutes. Add pasta to sauce and mix to coat; top with basil and season to taste with salt and pepper.