Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente, usually 1-2 minutes less than package suggests.

Before draining, carefully scoop out 1 cup of starchy pasta water and set it aside. Drain the pasta and set aside.

While the pasta cooks, heat the olive oil in a large skillet over medium-low heat. Add the diced shallot and cook for 3-5 minutes until soft and translucent.

Add the minced garlic and cook for 1 minute until fragrant, stirring constantly.

Stir in the tomato paste, dried basil, dried oregano, and red pepper flakes. Cook for 4-5 minutes, stirring regularly, until the paste turns deep brick red and becomes thick.

Slowly whisk in the chicken broth and heavy cream. Season with salt and black pepper. Simmer for 2-3 minutes until smooth and slightly thickened.

Add the cooked pasta to the skillet along with the butter, grated cheese, and 1/4 cup of reserved pasta water.

Toss everything together over low heat for 1-2 minutes. If the sauce is too thick, gradually add more pasta water until it reaches desired consistency.

Remove from heat and garnish with fresh parsley or basil. Serve immediately.