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Add a glug (about 3 tablespoons) of olive oil to a pan on medium heat.
Add the finely chopped shallot and cook for about 3 minutes, or until softened and translucent.
Add the heaping tablespoon of tomato paste. Mix it with the shallot and cook for 3 to 4 minutes mixing occasionally, or until fragrant and darker in color.
Reduce the heat to medium low and add more olive oil if needed.
Add the garlic, chile flakes and cook for 1 minute, until softened and fragrant.
Carefully add a splash of vodka or water to the pan, and mix.
Pour in the heavy cream (or coconut milk) and mix to combine. Bring to a boil and cook for 2 minutes.
Add the water, beans and mix until combined. Simmer everything until the sauce looks smooth and glossy, for about 2 to 3 minutes.
Add more water until the sauce reaches your desired consistency.
Add the freshly grated cheese, a knob of butter and season everything with salt and pepper to taste.
Serve right away with a drizzle of good-quality olive oil on top, freshly grated Parm, chile flakes, parsley and balsamic vinegar. Serve with garlic-rubbed toast on the side.