Boil the pasta: Bring a large pot of salted water to a rolling boil. Cook pasta until just shy of al dente. Save 1–1.5 cups of pasta water, then drain.

Sauté aromatics: In a wide skillet, warm 2 tablespoons olive oil over medium heat. Add the chopped shallot with a pinch of salt and cook until soft and translucent, 3–4 minutes. Add the garlic and cook 30–60 seconds, just until fragrant.

Toast the tomato paste: Squeeze in about 1/3 cup tomato paste. Stir and let it cook for 2–3 minutes until it darkens in color and smells sweet and roasted. This step builds deep flavor.

Deglaze with vodka: Carefully pour in 2–3 tablespoons vodka. Let it bubble and reduce for 1–2 minutes, scraping up any browned bits. The alcohol cooks off quickly and leaves a cleaner, brighter taste.

Add cream and heat: Stir in 1/2 to 3/4 cup heavy cream. Add a pinch of red pepper flakes (start with 1/4 teaspoon and adjust). Simmer gently for 2 minutes to meld.

Emulsify the sauce: Add 2 tablespoons butter and a splash of the hot pasta water. Whisk or stir until the sauce looks glossy and smooth.

Toss with pasta: Add the drained pasta to the skillet. Toss to coat, adding more pasta water as needed until the sauce loosens and clings to every curve. Taste and season with salt and black pepper.

Finish with cheese: Off the heat, fold in a generous handful of grated Parmesan. Stir until melted and silky. Add another splash of pasta water if it thickens too much.

Garnish and serve: Top with more Parmesan, a drizzle of olive oil, and torn basil or chopped parsley. A tiny squeeze of lemon brightens everything.