Recipe adapted from NYT Cooking

Ingredients 

• 1/4 cup of Olive oil
• 6 large shallots, very thinly sliced or I used a mandolin 
• 4 garlic cloves, thinly sliced 
• Kosher salt 
• Freshly ground black pepper
• Calabrian chili paste 
• 1 4.5 ounce tube of double concentrate tomato paste 
• 1 pound of pasta 
• 1 and 1/2 tablespoons of butter
• Basil 
• Freshly grated parmesan 
• Freshly grated pecorino Romano 

Directions  

1. Bring a big pot of water to a boil for your pasta. 
2. Heat your olive oil in a large Dutch or skillet oven over medium-high. Add the shallots and cook stirring occasionally, until the shallots are softened and caramelized with golden-brown fried edges. This can take around 15 to 20 minutes — I usually add the garlic a little more than halfway through as the garlic can burn before the shallots are ready.
3. Stir in the Calabrian chili paste, then the tomato paste, and another pitch or two of salt and some pepper. I usually turn down the heat and cook until the tomato paste changes color and is a shade darker, around 2 minutes. Turn off the heat. 
4. Once the water is boiling, add your pasta and salt and cook until the noodles are Al dente. 
5. Reserve at least a cup and a half of pasta water before draining. Add some pasta water to the skillet or Dutch oven with the tomato mixture and give it a good stir. Add the pasta and the butter and more pasta water as needed and cook for a few minutes until the noodles are done. 
6. Off the heat, stir in the basil and cheese, and taste for more salt, pepper, or spice.