Bring a large pot of salted water to a rolling boil over high heat.

Add your choice of pasta and cook according to the package instructions until al dente, usually around 8 to 10 minutes.

In a spacious skillet, heat olive oil and butter over medium heat until melted and shimmering.

Add finely chopped shallots and sauté until soft and translucent, about 3-5 minutes.

Add minced garlic cloves to the skillet and stir continuously for about 30 seconds until fragrant.

Stir in crushed tomatoes, bringing to a lively boil, then reduce the heat to a simmer for 10 minutes.

Slowly pour in heavy cream, stirring well to combine, and let it simmer for an additional 3-5 minutes.

Add grated Parmesan cheese, red pepper flakes, salt, and pepper, stirring until the cheese melts and the mixture is creamy.

Add the cooked pasta directly to the sauce and toss to coat evenly, adding reserved pasta water if needed.

Serve in bowls, garnished with additional Parmesan cheese and a drizzle of olive oil.