Cook the pasta in a large pot of salted boiling water according to package instructions until al dente, about 8-10 minutes. Reserve about 1 cup of pasta water before draining.

Heat olive oil in a skillet over medium heat and sauté the chopped shallots and minced garlic for 3-4 minutes until fragrant.

Stir in the tomato paste and cook for about 5 minutes until darkened and aromatic.

Add the cream and simmer, then gradually pour in reserved pasta water until desired sauce consistency is achieved.

Add the drained pasta to the skillet, tossing to coat in the sauce and heat through.

Season with salt, pepper, and chili flakes before serving, garnished with optional parmesan or herbs.