small handful basil leaves, to serve
4 garlic cloves, finely chopped
½ onion, very finely chopped
1 tsp dried chilli flakes
400g/14oz dried pasta, such as rigatoni
salt and freshly ground black pepper
2 tbsp extra virgin olive oil
200g/7oz tomato purée
2 tbsp butter
300ml/½ pint double cream
50g/1¾oz Parmesan (or similar vegetarian hard cheese), grated, plus extra to serve
5 tbsp vodka