Bring a large pot of salted water to a rolling boil and cook the pasta following the package instructions. Save at least one cup of the pasta water before draining the noodles.
Heat the olive oil in a pan over medium heat, then stir in the minced garlic and tomato paste. Cook for 4 to 5 minutes until the tomato paste darkens from bright red to a deeper reddish brown, reducing its acidity.
Pour in the heavy cream and stir well to combine, letting it simmer gently for 2 to 3 minutes.
Add red pepper flakes, dried basil, plus salt and black pepper to taste, mixing thoroughly to blend the flavors.
Incorporate the grated parmesan cheese, butter, and half a cup of the reserved pasta water into the sauce. Stir until it becomes smooth and creamy, adding more pasta water if needed to reach your desired consistency.
Combine the drained pasta with the sauce, tossing them together to coat each piece evenly. For a final touch, sprinkle extra parmesan, chopped parsley, and a pinch of red pepper flakes if you like extra heat.
