Cook the pasta

• Bring a large pot of salted water to a boil.
• Cook the pasta until al dente, then drain, reserving a little pasta water.

Build the sauce base

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

Add the vodka

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

Make it creamy

• Lower the heat and pour in the heavy cream.
• Stir in the grated parmesan until melted and smooth.
• Season with salt and black pepper.

Combine and serve

• Add the drained pasta to the sauce and toss to coat, loosening with pasta water if needed.
• Serve immediately with extra parmesan.