Heat oil in a pan and sauté diced shallots until softened
Add oregano, chili flake, and pepper to the pan
Stir in tomato paste and cook briefly
Deglaze with vodka
Add heavy cream and Reggiano rinds if using
Cook pasta according to package directions and reserve 1 cup pasta water
Add pasta water to the sauce and simmer for 3-4 minutes
Season with salt to taste
Toss cooked pasta with sauce and top with grated Reggiano
