Dice garlic and shallot into fine chunks.
Add rigatoni to a pot of boiling water. Salt generously.
Add extra virgin olive oil to a pan on low heat and add the garlic and shallot.
Add butter and stir.
Add tomato paste and stir.
Add UmamiPapi Chilli Oil and stir.
Deglaze the pan with vodka.
Add heavy cream and stir. Maintain stirring until the sauce becomes a complete orange to ensure the sauce does not split.
Add some pasta water to thicken the sauce.
Add shaved parmesan to the sauce and mix.
Once the pasta is al dente, add the pasta straight into the saucepan with the sauce and mix until the pasta is completely covered in the sauce.
Serve on a plate and add a drizzle of UmamiPapi Chilli oil, black pepper, shaved parmesan.
Garnish with basil leaves.