Bring a large stockpot of water up to boil. Season liberally with salt. Cook the pasta per the package directions until al dente.
While the pasta cooks make the sauce. Bring a large nonstick skillet up to heat over medium. Drizzle in the EVOO and add in the tomato paste. Cook for 3-4 minutes to caramelize. Next add in the chili flakes and vodka, cook for 1-2 minutes or until most of the vodka has absorbed. Turn the heat to low and add in the heavy cream. Whisk together and remove from heat.
Add the pasta directly to the sauce pan along with 1/2 cup of pasta cooking liquid. Mix together so everything is fully coated. Taste for seasoning, adding more salt or pepper if needed. Remove from heat and stir in the 1/2 cup of parmesan cheese and basil.
To serve spoon some into a shallow bowl and top with more parmesan cheese. Serve immediately.
Recipe Courtesy of Megan Mitchell