Boil the Pasta: Bring a large pot of heavily salted water to a boil. Cook the penne until very al dente (usually 2 minutes less than the package instructions). Crucial: Reserve ½ cup of pasta water before draining.

Sauté Aromatics: In a large skillet or pan over medium heat, melt the butter with the olive oil. Add the shallots and cook until translucent, then add the garlic and red pepper flakes for another 60 seconds.

Caramelize the Paste: Stir in the tomato paste. Cook, stirring constantly for 3–5 minutes, until the paste turns from bright red to a deep brick colour. This removes the "tinny" taste.

Deglaze: Pour in the vodka. Use a wooden spoon to scrape up all the browned bits from the bottom. Let the vodka simmer and reduce by half until the sharp smell of alcohol dissipates.

Emulsify: Lower the heat and stir in the heavy cream. Whisk until the sauce is a uniform, vibrant orange.

Toss and Gloss: Add the cooked penne and the reserved pasta water to the skillet. Toss vigorously over medium-high heat. Add the Parmesan cheese and keep tossing until the sauce thickens and coats every tube of pasta.