Boil the pasta: Salt a large pot of water generously. Cook pasta until just shy of al dente. Reserve at least 3/4 cup of pasta water before draining.

Sauté aromatics: In a wide skillet over medium heat, warm olive oil and butter. Add shallot with a pinch of salt and cook 3–4 minutes until soft. Stir in garlic and red pepper flakes for 30 seconds.

Toast the tomato paste: Add tomato paste and cook, stirring, 2–3 minutes until it darkens to a brick-red color. This step builds deep flavor.

Deglaze with vodka: Carefully pour in vodka. Simmer 1–2 minutes, scraping up any browned bits, until the sharp alcohol smell fades.

Make it creamy: Lower the heat and whisk in heavy cream. Season with salt and pepper. The sauce should be thick but pourable.

Bring it together: Add drained pasta to the skillet with 1/2 cup reserved pasta water. Toss over medium heat until the sauce clings and looks glossy.

Cheese and finish: Off the heat, stir in Parmesan until melted and smooth. Add a splash more pasta water if needed. Taste and adjust seasoning. Finish with torn basil and a tiny pinch of lemon zest if using.

Serve hot: Plate immediately with extra Parmesan and a crack of black pepper.