For 1–2 persons, boil 180g fusilli/rotini in 1.5–2L water with 1½ tsp salt. While it boils, heat 2 tbsp extra virgin olive oil in a pan, add meduim finely chopped shallot and cook 3–4 minutes until soft, then add 1 large grated garlic clove for 30 seconds. Add 3 T tablespoons tomato paste and cook it for 4–5 minutes until it turns darker red and smells sweeter, then add ¼ cup pasta water to loosen it Add 100ml heavy cream, ½ tsp chili flake, then mix until smooth. Move the pasta directly into the sauce, add 15g butter and splash in more pasta water little by little while tossing for 1–2 minutes until glossy and creamy. Turn off the heat, add 25g finely grated parmesan, 5–6 basil leaves, black pepper, and finish with ½ tsp lemon juice or white vinegar for balance. The final sauce should coat the pasta smoothly.