Bring a large pot of salted water to a boil. Throw in the pasta and cook according to package directions. Reserve at least 1 cup of pasta water and then drain.
In a saucepan, add the olive oil over medium heat. Add the garlic and tomato paste and cook for about 4 to 5 minutes. The tomato paste will darken in color from a bright red to reddish brown. This process removes acidity from the tomato paste.
Add heavy cream and mix until incorporated. Simmer for about 2 to 3 minutes.
Add the red pepper flakes, dried basil, salt, and black pepper to taste. Mix again.
Add the grated parmesan, butter, and 1/2 a cup pasta water. Mix until the sauce is smooth and creamy. If you think it needs more pasta water, you can add but 1/2 a cup is perfect for me.
Toss in the cooked pasta and mix to coat evenly. Optional, top it off with more grated parm, chopped parsley, and chili flakes.