Cook your pasta al dente in a large pot with a pinch of salt according to package instructions. When cooked, reserve 1 cup of pasta water and drain the rest of the pasta. Do not rinse it.

Heat a large pan on medium heat and add you 2 tablespoons of butter and 1 tablespoon of olive oil. Finely dice your shallot and it it to the pan. Saute for 2-3 minutes and then add your 3 cloves of minced garlic for an additional 1-2 minutes until the garlic is fragrant. Stir frequently throughout so that it does not burn.

Add your 28 ounce can of crushed tomatoes, 1 crumbled chicken bullion cube, 1 teaspoon of salt, 1/4 teaspoon of ground black pepper, 1/4 teaspoon white sugar, 1 teaspoon dried basil, 1 teaspoon of dried oregano, and 1/2 teaspoon red chili flakes and mix well. Leave it uncovered and allow it to simmer for around 5 minutes.

Add in the 1 cup of heavy cream, 1/4 cup of milk, 1/2 cup of shredded mozzarella, and 1/2 cup of shredded parmesan and stir until the cheese is melted. If it becomes too thick, add in some of the pasta water your previously reserved. Stir the pasta water in in small increments until the right consistency is reached.