Fill a large pot with water, place over high heat and bring to a boil.

Add a small handful salt to water and add pasta.

Cook pasta, stirring occasionally, until al dente, 6 to 8 minutes.

Drain pasta, reserving ½ cup pasta water, and set both aside.

Place a large skillet over medium heat.

Once skillet is hot add oil and sauté shallots and garlic for 3 to 4 minutes, or until aromatics begin to slightly caramelize.

Add tomato paste and stir together.

Continue to stir until paste turns bright red, 2 to 3 minutes.

Deglaze skillet with vodka and stir together until vodka evaporates.

Add reserved pasta water to skillet and stir together until smooth, about 1 minute.

Season with salt and pepper.

Stir cream into sauce until mixture is smooth.

Reduce heat to medium-low and simmer together, about 3 to 4 minutes.

Stir in butter and Parmesan and continue to simmer until sauce is smooth, glossy and has thickened enough to coat the back of a spoon, about 3 minutes.

Add cooked pasta to sauce and toss together until fully coated.

Season with salt and pepper.

Serve with more grated Parmesan and black pepper.