Heat the oil in a large frying pan. Add the shallot and fry on a low heat for 10 mins or until softened and translucent. Add the garlic and chilli flakes and cook for 30 seconds. Stir through the tomato purée, cook for 2 mins, then stir through the vodka and cook for 3 mins. Quickly stir through the cream to combine, then remove from the heat.
Cook the pasta in salted water following pack instructions. Don’t drain your pasta. Using a large spoon, add the pasta to the sauce (ensuring pasta water is added as well!) and the Wyke Farms cheese, tossing everything together over a low heat until well coated (add a splash more of the cooking water if it’s a little dry). Season to taste, then serve with a sprinkling of the extra cheese, cracked black pepper and basil leaves.