In a large skillet, melt butter and add olive oil. Toss in onions & shallots and mix for 2-3 mins until soft. Add garlic and stir until fragrant, about 1 min.
Add tomato paste, red pepper flakes, and stir for 3 mins. When the garlic starts to brown, add vodka and scrape the bits off the pan (deglaze) and turn the heat to the lowest setting.
Add the tomatoes, then cooked pasta (al dente preferably), and bring the heat back to medium. Stir in cream and 1/4 cup of starchy pasta water (where the pasta was cooked) — It's the best and oldest trick for the creamiest sauce!
Enjoy every bite!!