Step 1

In a large skillet, heat the olive oil over medium heat. Add in the shallots and garlic and cook until soft and aromatic, about 5 minutes.

Step 2

Stir in the Calabrian chilies and tomato paste until smooth and continue to cook for another 2 minutes.

Step 3

Slowly whisk in the heavy cream until fully combined, then reduce the heat to low. Stir occasionally and continue to cook until the sauce begins to simmer and thickens enough to coat the back of a spoon.

Step 4

Then stir in the parmesan and fresh basil.

Step 5

While the sauce is cooking, go ahead and cook your pasta according to package directions. Make sure you heavily salt the water and cook the pasta for about 1-2 minutes less than the listed time for perfect al dente pasta!

Step 6

Before draining, scoop out about ¼ cup of the starchy pasta water and set aside. Then drain the pasta (but do NOT rinse it).

Step 7

Add the al dente pasta and pasta water to the sauce and toss gently to combine for 1-2 minutes or until the sauce thickens up and coats the noodles.

Step 8

Since the pasta water is salty, I like to wait to salt the sauce until after I've added in the pasta water and noodles. Once the noodles are coated in the sauce, taste and adjust seasonings as needed.

Step 9

Serve immediately and top with creamy Burrata and an extra drizzle of Calabrian chilies if desired!