Bring a large pot of salted water to the boil, add in your pasta, and stir well.

Whilst the pasta cooks make the sauce, as it comes together that fast. Heat up the oil in a large heavy based pan, add the shallots, chillies and tomato paste with a pinch of salt and mix well. Cook over medium heat for 1-2 minutes or until the shallots have softened then add the vodka. Because of the alcohol content it may flame up, this is to be expected, just be careful and move the pan around for 10-20 seconds until the alcohol evaporates and the flames die down. Add half a lade of pasta cooking water and mix well. Cook over medium heat for 3-4 minutes.

In the meantime, the pasta should be al dente. Drain, reserving a little pasta cooking water and drop into the vodka sauce, mix well, and add a little reserved pasta water as needed. Turn off the heat, dollop in the mascarpone, mix and serve.