Creamy Tomato Pasta Sauce

Cook the pasta al dente in a large pot of salted water according to the directions on the package. Reserve 1-2 cups of pasta water before draining.
8 oz dry pasta
Meanwhile, heat the olive oil in a large pan over medium heat and melt the butter in it.
1 tablespoon olive oil
1 tablespoon unsalted butter
Saute the shallot and garlic for 2-3 minutes, stirring often, until translucent and fragrant.
1 medium shallot
4 garlic cloves
Stir in the tomato paste and cook for 30 seconds, then pour the tomato sauce and simmer for 2-3 minutes on low-medium heat.
1 tablespoon tomato paste
1 ½ cup tomato sauce
Next, stir in the heavy cream and simmer on low heat for 3-5 minutes or until thickened to your liking.
1 cup heavy cream
Season the sauce with salt and freshly ground black pepper, then toss the cooked pasta with the sauce. Add some of the reserved pasta water if it gets too thick.
Turn off the heat, stir in the grated Pecorino and fresh basil leaves and toss well to combine. Serve immediately with some extra freshly grated Pecorino on top if you like.
⅓ cup Pecorino Romano
Salt and freshly ground black pepper to taste