Begin by bringing a large pot of salted water to a rolling boil over high heat.

In a large skillet, heat olive oil and butter over medium heat. Melt butter, then add finely chopped shallot and sauté for 3-5 minutes.

Stir in minced garlic and cook for 30 seconds until fragrant.

Add crushed tomatoes to the skillet. Increase heat to bring it to a boil, then reduce to a simmer for about 10 minutes.

Carefully add pasta to boiling water, cooking until just al dente, reserving 1 cup of pasta water.

After draining pasta, stir in heavy cream, parmesan cheese, and red pepper flakes into the skillet, seasoning with salt and pepper.

Gently toss the drained pasta in the sauce, incorporating reserved pasta water until desired creamy consistency.

Serve in bowls, garnishing with extra parmesan cheese and olive oil.