Prepare the Pasta:

1. Cook the pipette pasta in a large pot of boiling salted water according to the package instructions. Aim for al-dente texture. Once done, drain the pasta and set it aside, reserving about 1/4 cup of pasta cooking water.

Prepare the Sauce:

1. In a large pan, heat a bit of oil over medium heat. Add the finely diced onions and cook for 2-3 minutes until they become translucent.
2. Stir in the finely minced garlic and chopped Calabrian chili peppers. Sauté for an additional minute, allowing the flavors to meld.

Add Tomato Paste and Vodka:

1. Add the tomato paste to the pan and cook for about 2 minutes, stirring frequently. This will help deepen the flavors.
2. Pour in the vodka and cook for another 1 minute to allow the alcohol to evaporate.

Introduce Cream and Pasta Water:

1. Stir in the heavy cream, combining it thoroughly with the tomato mixture.
2. Add the reserved pasta cooking water, sugar, and season with salt and pepper according to your taste.

Final Touches:

1. Stir in the butter and freshly grated Parmesan cheese. Check the seasoning and adjust if needed.

Combine Pasta and Sauce:

1. Gently fold the cooked and drained pasta into the creamy vodka sauce. Ensure the pasta is well-coated with the sauce.

Serve and Enjoy:

1. Plate your creamy vodka pasta with Calabrian chilis, garnishing it with a sprinkle of Parmesan cheese and a pinch of chopped fresh herbs if desired.