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In a large saucepan, heat the olive oil, garlic and onion. Cook until soft.
Add tomato paste and cook until it appears darker in colour / a bit caramelised.
Add in the heavy cream.
Add in the vodka and cook through until evaporated.
Add in the red pepper flakes. (Add more flakes if you like your pasta extra spicy).
Keep stirring until combined. Season with salt and pepper. Remove sauce from the heat.
Cook pasta separately. The chef uses shells but Orecchiette would also work well. When the pasta is done, save ¼ of the pasta water before draining.
Add in the butter. Stir over a medium heat till the butter has melted and the sauce is saucy.
Add pasta – and the pasta water – to the sauce. Add parmesan cheese and stir. Add more salt and pepper to taste.
Top with a sprinkling of parmesan cheese and basil to serve.