Cook the pasta

• Bring a large pot of salted water to a boil.
• Cook the heart-shaped pasta until al dente, then reserve a little pasta water and drain.

Build the sauce base

• Heat the olive oil in a sauté pan over medium heat.
• Add the shallot and garlic and cook until soft and fragrant.
• Stir in the tomato paste and chili flakes and cook until the paste darkens slightly.

Deglaze with vodka

• Pour in the vodka and stir, letting the alcohol cook off.

Make it creamy

• Lower the heat and stir in the heavy cream and butter.
• Add the grated parmesan and season with salt and black pepper.

Combine and serve

• Add the drained pasta to the sauce and toss, loosening with a splash of pasta water.
• Serve immediately with extra parmesan and chili flakes.