1. Heat olive oil in a saucepan, add garlic and shallot, cook until soft 2. Add tomato paste and cook until darker and slightly caramelized 3. Add vodka and stir until evaporated (until you no longer smell alcohol) 4. Stir in heavy cream and chili flakes (add more chili for a hotter sauce) 5. Stir until combined, add salt and pepper, then remove from heat 6. Cook pasta in salted water using package instructions; reserve 1/4 cup of pasta water 7. Drain pasta and transfer to sauce, stirring to coat; add reserved pasta water and butter 8. Stir in parmesan cheese Server topped with more cheese and some chopped fresh basil Recipe suggests orecchiette pasta, but any shape should work Vodka is totally optional