Spicy Linguini Pasta

Bring a large pot of water to a boil and season it generously with salt.

Add the linguini to the boiling water, twisting it as you drop it in to help prevent sticking. Cook until al dente according to package directions.

While the pasta cooks, finely dice the shallots.

Finely mince the garlic.

Heat olive oil in a large skillet over medium heat.

Add the diced shallots to the hot oil and cook until softened, about 2-3 minutes.

Add the minced garlic and cook until fragrant, about 30 seconds. Be careful not to burn it.

Squeeze in the tomato paste and cook, stirring constantly, for 1-2 minutes to cook out the raw flavor.

Stir in red pepper flakes to your desired level of spiciness.

Pour in the heavy cream and stir to combine, creating a smooth, orange-colored sauce.

Grate in the Parmesan cheese and stir until it melts into the sauce.

Drain the cooked linguini, making sure to reserve about a cup of the starchy pasta water.

Add the al dente linguini to the skillet with the sauce, along with a splash of the reserved pasta water.

Toss everything together until the pasta is thoroughly coated in the creamy sauce. Serve immediately.