Bring a pot of salted boiling water to boil; add your pasta of choice and cook until the pasta is just shy of al dente. Reserve about ½ cup of the pasta water before draining the pasta. Set both the pasta and pasta water aside.
Heat a large skillet (medium heat). Add a good glug of olive oil. Once the oil is hot, add the onions first, sautéing until translucent. Add the garlic next and sauté until fragrant.
Next, add the tomato paste and stir it with onions and garlic so that it starts to caramelise. Then add a good splash of the reserved pasta water (or vodka!) along with the red chilli flakes and a dash of paprika.
Once the sauce starts to thin down, add the cream and let the sauce simmer before seasoning with salt and a hefty crack of black pepper.
Add the pasta along with another splash of pasta water; use your judgement to gauge how much pasta water you will require, adding less pasta water if you’d like it more creamy or a bit more pasta water if you’d like to thin down the sauce further.
Toss the pasta with the sauce so that it continues cooking and is generously coated through with that craveably creamy sauce!