Heat olive oil in a large pan over medium heat.
Add the sliced onions and cook slowly, stirring occasionally, until soft and golden.
Add the minced garlic and cook for about 30 seconds until fragrant.
Pour in a small splash of vegetable broth to loosen the onions.
Stir in the tomato paste and chili flakes.
Add the heavy cream and let the sauce simmer gently.
Stir in grated Parmesan cheese until melted and smooth.
Add the cooked pasta and toss until well coated.
Serve warm with burrata on top and finish with extra chili flakes.
