1-Cook the pasta in salted water according to package directions, reserving 1/2 cup of the pasta water before draining to help blend the sauce smoothly.

2-Heat 1/4 cup olive oil in a large skillet over medium heat, then add 2 cloves of minced garlic and 1 diced shallot, cooking for about 5 minutes until they soften and release aroma.

3-Stir in 1/2 cup tomato paste and cook for 3 more minutes, stirring frequently to deepen the flavor and avoid burning.

4-If using, add 2 tablespoons vodka and let it simmer for a moment, then mix in 1 cup heavy cream and 1 teaspoon red pepper flakes for that creamy, spicy twist.

5-Combine the cooked pasta, reserved pasta water, 2 tablespoons butter, and 1/2 cup parmesan cheese in the skillet. Season with salt and pepper, stir constantly for another minute, then remove from heat.

6-Serve right away, garnished with fresh basil or parsley and a sprinkle of extra parmesan for a fresh finish.