Creamy Tomato Pasta

1. 1In a large pan over medium high heat, add the butter and olive oil. Once the oil begins to shimmer, add the shallots and cook for 3 minutes, stirring occasionally, until softened and aromatic.
2. 2Add the garlic and red pepper flakes and cook for 1 minute, until fragrant.
3. 3Add the white wine and cook for 2 minutes, until the alcohol has evaporated.
4. 4Add the tomato paste and cook for 3 minutes, stirring often, until deeply caramelized.
5. 5Add the heavy cream, salt, and pepper, and stir to combine. Reduce heat and simmer for 10 minutes, until slightly thickened.
6. 6Meanwhile, prepare pasta according to package instructions in a pot of salted water until al dente, reserving ½ cup pasta water.
7. 7Add the drained pasta, Parmigiano-Reggiano, and ¼ cup of the pasta water to the sauce, stirring until the sauce has fully coated all the noodles. For a thinner sauce, add more water.
8. 8Serve the pasta with more Parmigiano-Reggiano, flaky sea salt, and basil.

Image courtesy of Alexis deBoschnek.