In a large saucepan, cook the pasta following the instructions on the package. Make sure to generously season the pasta water with salt.

Before draining the pasta, set aside around half a cup (about 120ml) of pasta water.

In a large frying pan, heat the olive oil over medium heat. Then, add the chopped garlic and fry it briefly for about 30 seconds.

Add the chopped onions and gently fry them until they become soft and translucent. Be cautious not to brown them too much, so maintain a gentle heat. This should take approximately 4-5 minutes.

Add the tomato paste and cook for 4-5 minutes over low heat. This will allow the tomatoes to caramelise slightly, darken a bit and remove the acidity.

Pour in the vodka and cook for 1-2 minutes, maintaining a gentle heat. Be cautious when adding the vodka as the sauce might sputter a little.

Add the double cream and the chilli flakes. Stir and season the sauce with salt and pepper. Cook for an additional 1-2 minutes until the cream has been heated through.

Add the butter to the hot sauce and stir it through until melted.

Add the cooked pasta along with the reserved pasta water. Gently mix the sauce into the pasta until it's well combined.

To finish, sprinkle the parmesan cheese and chopped basil over the pasta. Stir them through the sauce.

Taste and adjust the seasoning, adding more if needed.

Serve the pasta in pasta bowls and if you wish, add extra parmesan and basil for a final touch.