Bring a pot of salted water to a boil and cook the pasta to al dente, usually 1-2 minutes shy of package instructions. Reserve pasta water before draining the pasta.

Heat a large skillet over medium heat and add the olive oil and 1 1/2 tablespoons of butter. Once the butter is melted, add the shallots and garlic and cook until softened. Add the Calabrian chili paste and cook for about a minute, until fragrant.

Once your chili paste is fragrant, add the tomato paste and cook for 4-5 minutes, stirring often, until dark in color. Add the vodka and bring to a simmer, stirring to scrape up any brown bits on the bottom of the skillet.

After the vodka has simmered for a couple of minutes (make sure it doesn't smell boozy anymore), add the pasta, pasta water, mascarpone, heavy cream, and reserved butter to the skillet. Stir really well and bring to a simmer. Once the pasta has absorbed some of the sauce and it's nice and thick, season to taste with salt and pepper.

Divide into bowls and top with freshly grated parmesan cheese and fresh basil.