Bring a large pot of salted water to a boil and cook the pasta according to the package directions until al dente. Before draining, reserve at least one cup of pasta water and set aside.

In a large saucepan, heat the olive oil over medium heat. Add the minced garlic and tomato paste, stirring frequently for 4 to 5 minutes until the tomato paste darkens from a bright red to a deep, rich reddish-brown hue. This gentle caramelization enhances the flavor and reduces the natural acidity of the tomato paste.

Lower the heat slightly and stir in the heavy cream, whisking until fully incorporated into a smooth, velvety sauce. Allow it to simmer gently for 2 to 3 minutes so the flavors can meld together.

Season with red pepper flakes, dried basil, salt, and black pepper to taste. Stir to combine, letting the herbs and spice infuse into the sauce. Next, add the Parmesan cheese, butter, and about 1/2 cup of the reserved pasta water. Stir continuously until the sauce becomes glossy and creamy. Add more pasta water, a few tablespoons at a time, if needed to reach your desired consistency.

Add the cooked pasta directly into the sauce and toss thoroughly, ensuring each piece is coated in the luscious, spicy cream sauce. Serve immediately, topped with extra Parmesan cheese, a sprinkle of parsley, and a pinch of red pepper flakes for added heat and color.

This pasta delivers a perfect balance of creaminess, spice, and richness—a comforting, restaurant-worthy dish made right in your own kitchen.