Start by heating a large pan or pot over medium heat, add in 3 tbsp of butter and gently melt. Once melted, add two thinly sliced yellow onions and sauté for 4-5 minutes or until caramelized and starting to brown.
Once browned, add in three cloves of finely minced garlic. Allow to cook down for 2-3 min. Next add in 2 tbsp of Calabrian Chilli Past and mix well. All the chilli paste to cook down for 3-4 min. Next, add in 2 tbsp of Calabrian Chilli Paste and mix well. Allow the chilli paste to cook down for 3-4 minutes.
Next, add in 1x 796ml can of whole tomatoes, along with the juices from the can. With a wooden spoon, break up the tomatoes as finely as you can. Allow your pot to simmer for 5-6 minutes.
Add in 2/3 cup of heavy cream along with a pinch of salt and fresh pepper. Mix well to combine. Add in your reserved pasta water and mix well. Allow your sauce to slightly thicken, about 2-3 min.
Toss in your cooked pasta, mix to fully coat each pasta. Garnish with red chili flakes, grated Parmesan cheese, and freshly cracked black pepper.
