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Bring a pot of water up to a boil for your pasta. Cook pasta according to the package instructions. Drain and set aside.
Add olive oil and chopped shallot into a skillet, turn on medium low heat. Cook until the shallots become fragrant and translucent.
Grate the 2 garlic cloves into the sauce pan and cook for about 30 seconds while continuously mixing.
Add in the tomato paste first! If you add in the crushed tomatoes first the water from them will make the sauce splatter. Mix the tomato paste into the oil mixture and then add in the crushed tomatoes.
Once the sauce settles add in the vodka. The alcohol in the vodka does cook out, however you can always leave it out!
Drop the heat to low and stir in the heavy cream and romano cheese. Stir until everything is fully incorporated.
Last, add in your butter and seasonings. Turn your heat back up to medium.
Add your drained pasta into your skillet and cook while mixing for 1-2 minutes.
Turn off heat and serve immediately.