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Cook pasta – Bring a large pot of water to the boil with the pasta salt. Cook pasta per the packet directions until al dente.
Reserve pasta water – Just before draining, give the pasta a big stir to agitate the starch then scoop out a cup of the water. Then drain the pasta.
Sauté – Heat the oil in a large pot or non-stick pan over medium high heat. Cook the onion and garlic for 1 ½ minutes until translucent. Add the tomato paste and cook, stirring constantly, for 2 minutes until it darkens in colour.
Make sauce – Add the cream, stir well to dissolve the tomato paste. Then add the chilli flakes, salt, pepper and vodka. Simmer on low for 3 minutes, stirring regularly. Stir in the parmesan until melted, then turn off the heat until the pasta is ready.
Toss! Add the pasta and ½ cup of the pasta cooking water. Over medium heat on the stove, stir for 1 – 1 ½ minutes until all the pasta is nicely coated with the rust coloured sauce, using extra pasta cooking water to loosen if needed.
Serve immediately in warmed pasta bowls with a dusting of extra parmesan and pinch of parsley.