Cook pasta according to package directions in large pot boiling salted water. Drain.
Meanwhile, combine beef, crumbs, half the garlic, the salt and milk in bowl. Shape into about sixteen 1-inch balls.
Heat butter in nonstick large skillet over medium heat. Add meatballs; cook for 6 minutes, turning as they brown.
Add cream, vodka, tomato paste, pepper flakes and remaining garlic to skillet. Simmer, covered, for 5 minutes. Stir in tomatoes and Parmesan; cook for 1 minute or until heated through.
Spoon meatballs and sauce over cooked pasta. Sprinkle with basil. Serve with additional Parmesan if desired. Makes 6 servings.
