Bring a large pot of generously salted water to a rolling boil. Add pasta and cook until al dente, about 8-10 minutes. Reserve about a cup of cooking water, then drain the pasta.

In a large skillet, heat a splash of olive oil over medium heat. Add chopped shallots and minced garlic, sauté for 2-3 minutes until fragrant. Add tomato paste and stir for 5 minutes to deepen flavor.

Gradually pour in cream, stirring continuously until smooth. Simmer on low heat for 2-3 minutes until sauce thickens slightly. If too thick, add reserved pasta water to achieve a creamy consistency.

Add drained pasta to skillet, tossing to coat with tomato-cream sauce. Introduce more reserved water if needed to maintain creamy texture.

Add chili flakes to taste, mixing thoroughly. Allow to warm through for a minute, adjust seasoning if necessary.

Plate immediately while hot, garnish with grated Parmesan cheese and herbs like basil.