Prepare the pasta as per directions, to al dente.

Add the oil and butter to a large skillet over medium heat. Once the butter is melted, add the onions and sautée until softened but not browned. Add the pancetta and continue cooking until the fat from the pancetta is partially rendered and the onions are lightly golden brown. Add the garlic and red pepper flakes, and cook for a further 30 seconds.

Add the vodka and cook for 30 seconds to a minute (the fats should emulsify). Add the tomato paste and stir until fully combined and smooth. Reduce the heat to low and stir in the cream. I use one cup of cream, and then add until I get the color I want.

Stir in the basil, heat through for a minute or so.

Drain the pasta and toss it in the sauce. Serve with cracked black pepper and grated parmesan.