In large saucepot, prepare pasta in boiling salted water as label directs.
Meanwhile, chop tomatoes.
In 2 quart saucepan, heat tomatoes, cream, milk, vodka, tomato paste, crushed red pepper, and 1/2 teaspoon salt over medium low heat just to simmering.
Stir in peas and heat through.
Drain pasta; return to saucepot.
Add tomato cream sauce; toss well.
Sprinkle with basil to serve.