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Cook pasta in heavily salted water until al dente.
In large skillet or dutch oven over medium heat, add EVOO and saute onion until translucent.
Add calabrian chili, garlic, pinch of sugar and salt. Cook for 2-3 minutes being careful not to burn the garlic.
Add tomato paste and cook until it darkens and turns deep red – approximately 4-5 minutes.
Add a ¼ cup splash of pasta water and stir to combine. Reduce heat to low-medium. Add heavy cream and mix until thoroughly combined.
Add butter, parmesan and pasta water and stir.
Then, add pasta directly into the pan and toss to combine – add additional pasta water as needed to reach desired consistency. Serve and top with more freshly grated parmesan.