Heat a large skillet over medium heat. Add the butter and shallots; sauté until the shallots are lightly golden brown and caramelized, about 10-15 minutes.

Cook Pasta: During this time, cook the pasta according to package directions, to al dente so the noodles can finish in the sauce.
Combine Sauce: Turn the heat down to avoid splatters; add the red pepper puree and let it sizzle out for a moment. Then add the cream. Stir to combine; let it gently bubble for a few moments until it has thickened into a nice creamy sauce.

If you don’t have Better than Bouillon, that’s okay – just use chicken or vegetable broth instead of water, or season the red pepper puree from Step 1 with a bit of salt.