Heat olive oil in a large saute pan over medium heat. Add chopped garlic and shallots; cook until soft and translucent.

Add green onion and cook until fragrant and tender. Add tomato paste and continuously stir until tomato paste is caramelized and reaches a dark red hue. Carefully pour in vodka and simmer until almost evaporated. Add red pepper flakes and stir. Add cream and carefully stir until fully incorporated. Season with salt and pepper and keep warm on low heat.

To finish, cook pasta in boiling salted water until desired doneness. Drain pasta, saving ¼ cup pasta water.

Add ¼ cup pasta water to sauce and stir to combine. Add drained pasta to sauce and stir. Add butter and slowly stir to incorporate.

To serve, plate in bowls and finish with freshly shaved parmesan, a chiffonade of fresh basil leaves and the optional crispy prosciutto bits.