Cook the pasta

• Boil the pappardelle in salted water until al dente.
• Drain, reserving some pasta water, and set aside.

Sauté the aromatics

• Heat the olive oil in a pan over medium heat.
• Sauté the garlic and shallot until fragrant and softened.

Burst the tomatoes

• Add the cherry tomatoes with a splash of water.
• Cook until tender, then gently press to mash them down.

Build the sauce

• Stir in the tomato paste and cook for a minute.
• Add the cream, onion powder, paprika and Italian seasoning, mix well.
• Season with salt and pepper to taste.

Combine and serve

• Add the cooked pasta, parmesan, basil and pasta water as needed, mixing well.
• Divide between bowls and serve with extra parmesan and chilli flakes.