Cook pasta al dente for 8 minutes in a pot of salted water. In a pan on medium heat add EVOO and sauté shallots until almost translucent, about 2-3 minutes. Add garlic and cook for another 2 minutes. 

Add tomato paste and cook for 1 minute, then add the vodka. Allow the vodka to cook down for 2 minutes, then add the heavy whipping cream, seasonings and parmesan reggiano. Once the cheese has melted, allow mixture to cool slightly and transfer to a blender, blend until smooth.
Transfer mixture back into the pan and add the pasta. 

Serve pasta immediately and top with parmesan reggiano, cracked black pepper, parsley, burrata, EVOO and red pepper flakes.