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In a medium saucepan, melt the butter, then cook the onion or shallot, garlic and chilli flakes (if using) over a gentle heat for 8-10 minutes until soft but not brown – this will bring out their sweetness.
Increase the heat, add the tomato paste until sizzling, then add the chopped tomatoes and season. Simmer for 10 minutes until slightly thickened. Add the cream, check the seasoning and keep warm.
Meanwhile, cook the pasta until al dente according to pack instructions, then drain lightly (reserve a cup of cooking water).
Stir the vodka into the sauce, then add the pasta and 30g parmesan. Heat through, stirring in enough cooking water to reach your preferred consistency, then serve immediately, sprinkled with extra parmesan (or pangrattato) and basil, if liked.