In a large saucepan, heat the olive oil, garlic and onion over medium-high heat and cook until soft. Add tomato paste and cook until it appears caramelized and darker in color.
Add in the heavy cream. Add in the vodka and cook through until incorporated and the sauce seems less liquid-y.
Add in the red pepper flakes. If you like things spicy, add more!
Keep stirring until combined. Season with salt and pepper. Remove sauce from the heat.
Cook the pasta separately, and reserve 1/4 cup pasta water before draining. We make our pasta homemade, but Gigi uses shells or Orecchiette in her original recipe. It's up to you!
Add in the butter. Stir over a medium heat til the butter has melted and the sauce is “sauccyyyy”, Gigi notes.
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.