Boil the Pasta:

• Boil pasta in lightly salted water until cooked al dente, following package instructions. Al dente means the pasta is tender but still has a slight bite.
• Reserve 1/4 cup of pasta water before draining. This starchy water will help bind the sauce and create a smooth consistency.

Sauté the Garlic:

• Sauté sliced garlic cloves in 1 tbsp melted butter and oil over medium heat for 2-3 minutes. This releases the garlic’s aroma and flavors the oil, creating a flavorful base for the sauce.
• Be careful not to burn the garlic, as it will become bitter and ruin the flavor of the dish.

Add Tomato Paste and Chili Oil:

• Add tomato paste and continue sautéing for another minute. This deepens the flavor of the tomato paste and adds a touch of sweetness to the sauce.
• Add chili oil (just the sediments) and stir well for another minute. This infuses the oil with the chili flavor, adding heat and depth to the sauce.

Pour in Heavy Cream:

• Pour in heavy whipping cream and continue stirring for 1-2 minutes. This creates a creamy base for the sauce, adding richness and a velvety texture.

Add Seasoning and Basil:

• Add the rest of the seasoning (salt, sugar, paprika) and basil. This enhances the flavors of the sauce and adds a touch of herbaceousness.
• Let it continue cooking until it boils, stirring occasionally. This thickens the sauce slightly and allows the flavors to meld together.

Combine with Pasta and Pasta Water:

• Add 1/4 cup of pasta water, cooked pasta, and the remaining butter. The pasta water helps bind the sauce to the pasta, and the butter adds extra richness.
• Stir until every piece is well coated. This ensures the pasta is evenly coated with the sauce and absorbs all the flavors.

Serve:

• Turn off heat and serve while hot with parmesan cheese. This adds a salty, cheesy topping that complements the creamy and spicy flavors of the dish.