Prepare the aromatics

• Finely mince the shallot and the garlic cloves.
• Finely chop the fresh parsley and set it aside for garnish.

Boil the pasta

• Fill a large pot with water, drizzle in olive oil and add a generous amount of salt.
• Bring to a boil over medium heat, add the pasta and cook until al dente.
• Reserve some pasta water, then drain the pasta and set it aside.

Sauté the aromatics

• Heat a large pan over medium heat and drizzle in olive oil.
• Add the shallot and sauté until softened.
• Add the garlic and cook, stirring frequently, until fragrant.

Build the tomato base

• Stir in the tomato paste and season with salt, black pepper, Italian seasoning and crushed red pepper flakes.
• Cook, stirring continuously, to deepen the flavor of the tomato paste.

Add the vodka

• Pour in the vodka and stir well to combine.
• Let the mixture simmer so the alcohol cooks off.

Make it creamy

• Add the heavy whipping cream and stir until the sauce is smooth and fully combined.
• Gradually add the grated Parmesan while stirring, then pour in the reserved pasta water.
• Keep stirring until the sauce is creamy and cohesive, then taste and adjust the seasoning.

Toss and serve

• Add the cooked pasta to the sauce and toss until fully coated and evenly combined.
• Serve immediately, garnished with additional Parmesan and the chopped parsley.