Bring a large pot of water to boil, add a good amount of salt and cook pasta 3 minutes less than what the package says. This will keep your pasta from overcooking and make it nice and al dente.
BEFORE YOU DRAIN THE PASTA REMOVE 1 CUP PASTA WATER. I'm putting this in all caps to make sure you don't forget this step. There are plenty of times I've drained the pasta and instantly regretted not remembering to get some pasta water. All that gorgeous starch from the pasta that's now infused int the water helps thicken and immulsfy pasta sauces beautifully!
Once you have your pasta water, drain the pasta and return to the pot while you finish the sauce.
While the water is boiling and pasta is cooking, add the olive oil to a large sauté pan. Heat the pan over medium high heat. (use one with high sides because you'll be adding the pasta to it at the end and you'll need the room!)
When the olive oil shimmers, add the garlic and shallots. Stir often and sauté until soft, about 5-7 minutes. If the garlic or shallots start to brown before they're softened, turn your heat down.
When they've softened, add the tomato paste and cook until it turns a deep red. Stir it constantly and you'll see the color deepen after about 8-10 minutes.
Add the vodka and simmer until the liquid evaporates. This should only take a minute or two.
Stir in cream and red pepper flakes. If you're not that into spice add 1/2 teaspoon to start. Simmer until it thickens and then season with salt and pepper. Taste and, if you want it spicier, add another 1/2 teaspoon of red pepper flakes.
Stir in 1/4 cup of the pasta water to make the sauce extra creamy. If you've doubled the sauce recipe, you'll probably need to add a little more of the pasta water.
Add the pasta to the skillet, turn the heat to low, and toss the pasta in the sauce until it's completely coated.
Serve garnished with a sprinkle of fresh parsley and freshly grated Parmesan.
