Bring a large pot of water to a rolling boil over high heat. Once boiling, add a generous pinch of salt, followed by the radiatore pasta. Cook according to package instructions for about 10–11 minutes or until al dente, then drain, reserving a cup of pasta water.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until translucent and slightly golden.

Reduce heat to low and stir in the minced garlic, cooking for about 1 minute until fragrant. Add the tomato paste, salt, dried basil, and red pepper flakes, mixing together.

Pour in the vodka, stirring to deglaze the pan and release any bits stuck to the bottom. Let it simmer for about 1 minute.

Slowly pour in the heavy cream, stirring continuously until it comes to a gentle simmer. Add the grated Parmesan cheese, mixing until it melts into the sauce.

Add the drained radiatore pasta to the skillet, tossing gently to coat in the sauce. Incorporate reserved pasta water if the sauce seems too thick.

Transfer to serving bowls and sprinkle extra grated Parmesan and red pepper flakes for a hint of spice. Serve warm with crusty bread on the side.