• Cook pasta shells per packet instructions, make sure to add a teaspoon of salt to the water. Once cooked, strain but reserve ¼ cup of the cooking water to add to the sauce. Set aside.

Make the spicy vodka sauce

• Heat olive oil in a large skillet over medium-high heat. Add the chopped red onion and salt and saute for 3-4 minutes until it softens and turns golden brown.
• Add garlic and saute for another minute, then pour in the vodka (if using) and stir. Then follow with tomato paste and stir for 30 seconds, allowing the paste and vodka to cook off slightly.
• Pour in the heavy cream and add the chili flakes. Stir, then add and whisk in the grated Parmesan cheese. Stir through and throw in the drained pasta, with a splash of cooking pasta water, and stir through for a minute, allowing the cheese to melt and the sauce to incorporate into the pasta. You can add a dollop of butter to make the sauce even more luxurious.
• Finish with a few extra chili flakes, chopped basil leaves and more Parmesan.
• If you would like to add extra toppings, you can pan-fry a couple of bacon rashers, then chop them up and top the pasta. Grilled shrimp is another fantastic addition to the pasta.