Melt butter in a medium saucepan over medium heat. Add in shallots and cook until golden, about 5 minutes. Stir in garlic, and crushed red pepper and cook until fragrant, about 1 minute.

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Remove pan from heat and stir in tomatoes and vodka. Return to heat and simmer until alcohol cooks off, about 7 to 10 minutes, stirring occasionally.

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For a smooth sauce, transfer sauce to a blender and allow to cool. After the sauce has cooled to room temperature, puree until smooth. Pour back into saucepan.

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Add in heavy cream and cook over medium heat until warmed through, about 2 to 3 minutes. Season with salt to taste. Use immediately or store in refrigerator for up to a week or in the freezer for up to 6 months.