Over medium heat, melt 2 tablespoons butter, red pepper flakes (if using), and 8 tablespoons olive oil together in a saucepan.

Add grated garlic and 6 tablespoons tomato paste. Whisk until fragrant. At the same time, boil pasta in salty water.

Whisk 2 cups heavy cream into the sauce for 5-6 minutes until darkened.

Add 6 tablespoons vodka and whisk another 5-6 minutes, until the alcohol is completely cooked out.

Drain pasta, reserving 1 cup of pasta water. Add ½ cup pasta water to the sauce and whisk until thick, adding more pasta water to loosen if necessary.

Add pasta to the sauce and stir until coated and glossy.

Serve with grated Parmigiano or Pecorino.