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Bring a large pot of water to a boil and preheat a large, heavy-bottomed pot over medium heat
Add 40g or ¼ cup olive oil to the heavy bottomed pot, followed by shallots, garlic, and a pinch of salt
Stir and sweat for 1-2 minutes until translucent
Add chile flake and calabrian chiles, stir to bloom for about 1 minute
Add tomato paste, stir and fry off raw flavor for about 2 minutes, stirring frequently
Add vodka, stir and cook off alcohol until thickened and mostly evaporated
Add cream and reduce heat to low, stir in hot water
When pasta water is boiling, add two large handfuls of salt followed by pasta
Stir pasta and cook to al dente, around 8-10 minutes
Drain pasta, reserving 1-2 cups of cooking water
Add drained pasta to vodka sauce, followed by butter and around ½ cup or 120g pasta cooking liquid
Gently stir to melt butter and combine
Add an additional ½ cup pasta cooking liquid followed by parmesan
Remove from heat and stir to combine
Adjust sauce consistency by adding more pasta water to thin or more cheese and butter to thicken
Taste for seasoning and add salt if needed
Plate up and garnish with parmesan, black pepper, chile flakes, olive oil, and fresh basil