Instructions

1. Sauté Onion In a large pan over medium heat, melt 2 tbsp of butter. Add the finely chopped onion and cook, stirring frequently, until softened but not browned (not fried).

2. Add Garlic Add the minced garlic and cook for a few minutes until fragrant.

3. Caramelize Paste Add the tomato paste and chilli flakes. Cook, stirring frequently, until the paste has coated the onion and garlic and is beginning to darken; about 5 minutes.

4. Deglaze Add the vodka to the pan and stir to incorporate. Cook until most of the liquid has evaporated.

5. Cook Pasta Meanwhile, cook the pasta in salted boiling water until al dente. Reserve some starchy pasta water before draining.

6. Finish Sauce Add the double cream to the sauce along with a splash of the reserved pasta water. Add half of the parmesan and stir until melted and smooth.

7. Combine Add the cooked pasta to the sauce and stir to coat thoroughly. Add more pasta water if the sauce needs loosening.

8. Serve Serve immediately, topped with the remaining parmesan and fresh basil.