Bring a large pot of salted water to the boil and cook the penne until just under al dente — 1 minute less than packet instructions. Reserve 250ml (1 cup) of pasta water before draining.

Heat the olive oil in a large wide pan over high heat. Add the beef mince and season with salt and pepper. Do not stir for 2 minutes — let a crust form on the bottom. Break up and cook until the moisture has evaporated, the mince is no longer pink, caramelised, and reaches an internal temperature of 71°C (160°F). Push to the side of the pan.

Reduce the heat to medium. Add the onion to the pan alongside the beef and cook for 3 minutes until softened. Add the garlic and chilli flakes and cook for 60 seconds until fragrant.

Add the tomato paste and cook for 2 minutes, stirring constantly, until it darkens slightly.

Pour in the vodka and stir to deglaze the pan — scrape up all the brown bits from the bottom. Let it reduce for 2-3 minutes.

Add the crushed tomatoes and bring to a simmer. Cook for 5 minutes until the sauce deepens in colour and flavour.

Lower the heat and pour in the cream. Stir to combine and simmer gently for 3 minutes until rich, glossy and slightly thickened.

Add the pasta and toss to combine, adding splashes of reserved pasta water until the sauce is silky and coats every piece of penne evenly.

Remove from heat and stir through the parmesan until melted and glossy. Taste and adjust seasoning.

Divide evenly across 5 containers and finish with extra parmesan, fresh basil, chilli flakes and cracked black pepper.