Boil a large pot of salted water and cook the Black Squid Ink Pasta according to package instructions until al dente.

Heat olive oil in a skillet and sauté diced yellow onion until translucent.

Add minced garlic and red pepper flakes, cooking until fragrant.

Deglaze with dry white wine and let simmer until reduced by half.

Stir in heavy cream and grated Parmesan until the sauce thickens.

Combine drained pasta with the sauce and toss to coat.

Serve garnished with Parmesan and parsley.