Bring a large pot of salted water to a boil, add pasta, and cook until al dente, about 8–10 minutes. Reserve 1 cup of pasta water and drain.

In a large saucepan, heat olive oil over medium heat. Add garlic and sauté for 1–2 minutes until fragrant.

Stir in the tomato paste, cooking for 4–5 minutes until it darkens and melds with the garlic.

Whisk in heavy cream, reduce heat to low, and simmer for 2–3 minutes until smooth.

Add crushed red pepper flakes, dried basil, salt, and black pepper to taste. Stir and let flavors develop for another minute.

Add Parmesan cheese and butter, stirring until melted. Incorporate ½ cup reserved pasta water to adjust consistency.

Fold the drained pasta into the sauce, allowing it to absorb flavors on low heat.

Serve with additional Parmesan, freshly chopped parsley, and extra red pepper flakes.