In a sauce pan, over medium high heat, cook the onion in the olive oil until translucent about 3 minutes. Then add the garlic and cook until fragrant about 1 minute.
¼ cup Olive Oil, 2 Garlic cloves, ¼ cup Shallot
Add the tomato paste and cook for an additional 3-4 minutes until the mixture has a deep red color and has reduced a bit.
½ cup Tomato paste
While the sauce is simmering, cook the pasta according to cooking instructions.
1 Lb Rigatoni pasta
Add the vodka and chili flakes to the sauce if using and simmer for an additional minute or two
1 Tablespoon Vodka, ½ teaspoon Chili flakes
Add the heavy cream and parmesan cheese and reduce the heat to low
1 cup Heavy cream, ½ cup Parmesan cheese
Add the cooked pasta and butter and mix until the pasta is fully coated in sauce
1 Tablespoon Butter, 1 Lb Rigatoni pasta
To serve add more parmesan and sprinkle some basil