In a large pot, boil water with a tsp of salt, once it comes up to a boil, add your pasta and time for about 10-12 minutes depending on directions on the packet.

In a large pan or pot, add 1/2 Tbsp olive oil then add in your onion and brown for a few minutes then add garlic and cook till fragrant.

Add your tomato paste and cook it off until it changes colour or goes a bit darker.

Add your chilli flakes and stir.

Add your vodka, this will semi deglaze the pan and be very steamy, I’m not sure what the vodka does exactly but it makes it taste pretty good.

Once that’s cooked off a little bit and ‘calmed down’ as I like to say, turn down the heat and add your cream.

I usually taste my pasta as I go and when it’s almost cooked or al dente I spoonful it straight into the sauce, I find that doing this I naturally drag a bit of pasta water with the pasta which is always good.

Add the butter and watch it melt in, then add your parmesan cheese reserving a bit to sprinkle on top and add a bit more pasta water to melt everything together.

Turn off the heat and mix until everything is glossy and saucy.

Serve with a sprinkle of parmesan cheese, pepper, chilli flakes, chilli oil, take your pick!