Cook pasta in salted boiling water until al dente. Reserve pasta water and drain.

Heat olive oil in skillet and sauté onion until soft.

Add garlic and red pepper flakes and cook until fragrant.

Stir in tomato paste and cook 2 minutes.

Add crushed tomatoes and vodka and simmer until slightly reduced.

Lower heat and stir in cream until smooth.

Add parmesan cheese and stir until melted.

Season with salt and pepper.

Add pasta and toss, using reserved pasta water if needed.

Serve hot garnished with basil and extra cheese.