Start by bringing a large pot of salted water to a rolling boil. Add your preferred short pasta, like penne or farfalle, and cook according to the package instructions until al dente, usually around 8-10 minutes. Stir occasionally to prevent sticking.

While the pasta is cooking, heat a large skillet over medium-high heat. Add chopped thick-cut bacon and cook until it's crispy and golden brown, about 6-8 minutes.

In the same skillet with the bacon fat, reduce the heat to medium and add a chopped onion. Sauté for about 5-7 minutes until the onion turns translucent and softens.

Next, add minced garlic to the sautéed onion, stirring for about 30 seconds. Carefully pour in a splash of dry white wine, scraping up any brown bits from the skillet.

Stir in a generous dollop of tomato paste, followed by heavy whipping cream, Italian seasoning, and crushed red pepper flakes. Mix everything until smooth, allowing the sauce to gently simmer for about 5 minutes until it thickens and bubbles slightly.

Once the sauce has thickened, return the crispy bacon and freshly chopped basil to the skillet. Remove from heat, and quickly stir in freshly grated Parmesan cheese.

Drain the pasta, reserving a cup of pasta water. Immediately add the drained pasta to the sauce and toss well to coat each piece thoroughly. If the sauce is too thick, loosen it with a splash of reserved pasta water until you reach your desired consistency.

Taste the pasta and adjust seasoning with salt and pepper as needed. Serve the dish hot, garnishing with extra Parmesan cheese and fresh basil if desired.