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Bring a large saucepan of salted water to the boil. Add the pasta and cook according to the packet directions, checking about 2 minutes before the time recommended on the packet.
Heat a very large frying pan over medium heat. Add the oil and onion and fry for about 2 minutes until the onion is fragrant and softened, but not browned. Add the vodka, tomato paste and chilli and cook for about a minute. Add the cream and stir to combine.
When the pasta is al dente, transfer it to the pan with about ½ a cup of the pasta water and the parmesan. Toss everything together to create a smooth sauce that is thick enough to coat the pasta. Serve with the basil leaves, black pepper and extra parmesan and save the leftovers for the next day.