In a large saucepan, heat the olive oil, garlic and onion. Cook until soft. Add tomato paste and cook until it appears darker in color. Add in the heavy cream and the red pepper flakes.
Keep stirring until combined. Season with salt and pepper. Remove sauce from the heat.
Cook pasta separately. The chef uses shells but Orecchiette would also work well. When the pasta is done, save ¼ cup of the pasta water before draining. Add in the butter. Stir over a medium heat till the butter has melted
Add pasta and the pasta water to the sauce. Add parmesan cheese and stir. Add more salt and pepper to taste. Top with a sprinkling of parmesan cheese and basil to serve.