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In a pot, start by boiling the pasta. Make sure you generously salt the water with two big pinches of salt. The water should be as salty as the sea, this is your only chance to flavor the pasta.
As the pasta boils, start on the sauce. In a large pan, on medium-low heat, add the oil.
Now, let the oil heat up and add in the finely diced shallots. Cook the shallots until translucent. Stir in the minced garlic and Calabrian chili pepper paste, and cook for 1 minute.
Add the tomato paste and cook for 2 minutes as you stir. Pour in the vodka and cook it off for a minute or until the alcohol evaporates. Add the heavy cream and mix well.
Reduce the heat to low.
When the pasta is al-dente, take some of the starchy pasta cooking water and add it into the sauce. Season with a pinch of salt (pepper is optional).
Stir in the butter, fresh parmesan cheese, and adjust for seasoning.
Fold in the al-dente pasta and enjoy!