Cook pasta to package directions and reserve ½ cup pasta water.

In a nonstick saucepan over medium/high heat, add the olive oil. Once the oil has warmed, add the shallots, garlic, and pinch of chili flakes.

Cook until softened, about 2 minutes. Add in the cherry tomatoes and cook until they burst. Press them down on the back of a wooden spoon.

Add in the tomato pasta and mix until combined. Add in dry vermouth, parmesan Reggiano, Herbs de Provence, and cream. Mix until well combined and bring to a simmer.

Add the pasta and pasta water into the sauce and mix. Serve with parmesan flakes and olive oil.