Fill a large pot with water and bring it to a rolling boil over high heat. Add salt generously.

Add your choice of pasta. Cook according to package instructions until al dente.

In a large skillet, heat olive oil and butter over medium heat. Add minced shallot and sauté until soft.

Add minced garlic and cook for an additional 30 seconds.

Stir in crushed tomatoes, bring to a gentle boil, then reduce to simmer for about 10 minutes.

Reserve 1 cup of pasta water, drain the pasta, and reduce sauce heat. Stir in heavy cream, Parmesan, and red pepper flakes.

Add the drained pasta to the skillet and toss until fully coated. Adjust consistency with reserved pasta water if needed.

Season with salt and pepper to taste, serve hot with extra Parmesan cheese.