Cook the pasta

• Bring a pot of salted water to a boil.
• Cook the pasta until al dente, then drain, keeping a little cooking water.

Make the spicy base

• Heat the olive oil in a pan and gently fry the garlic with the chili flakes.
• Stir in the tomato paste and cook until it darkens slightly.

Build the creamy sauce

• Pour in the cream and let it simmer gently.
• Add the butter and grated parmesan and stir until melted and smooth.
• Season with salt and black pepper.

Combine and serve

• Add the drained pasta to the sauce and toss, loosening with a splash of cooking water.
• Serve topped with fresh basil leaves and extra parmesan.