In a large skillet over medium heat, heat Colavita olive oil. Add shallot, stirring often until translucent and light pink, 2 to 3 minutes. Add garlic and cook until aromatic, right before it just begins to brown, 1 to 2 minutes. Season with salt as desired.

Add tomato paste and cook until craggy pieces form in the oil and the raw flavor cooks out, 2 minutes.

At this point, add vodka and cook until it’s nearly evaporated and no aroma of alcohol persists, about 1 minute. Add sun-dried tomatoes, stirring, 1 minute. Turn heat to low and fold in heavy cream and Parmigiano cheese.

Bring a large pot of water to a boil. Season with salt and add pennoni lisci. Cook until nearly al dente. The pasta will be a bit firm but will continue to cook in the sauce for 5 to 7 minutes. Remove pasta to sauce with ½ c. pasta water. Continue cooking until the sauce coats the pasta, 1 to 2 minutes more.