Bring a large pot of salted water to a boil and cook 1 pound of Barilla® Chickpea Rotini until al dente. **RESERVE 2 CUPS OF THE COOKING LIQUID BEFORE YOU DRAIN THE PASTA!!** Do not rinse the pasta!
Warm a large saucepan over medium-high heat. Cook the sausage, breaking it into small crumbled, until almost cooked through. Add 1 minced shallot and 2 minced garlic cloves and continue cooking until the shallot and garlic are softened and the sausage is cooked through.
Stir in 6 ounces tomato paste and ½ teaspoon red pepper flakes and continue cooking until the paste turns a nice deep red color.
Stir in ¼ cup vodka and 10 ounces halved cherry tomatoes and cook for 2 minutes, until combined. Stir in 2 cups heavy cream and simmer until thickened to the consistency of a thin yogurt. Stir in ½ cup parmesan until melted and smooth. Stir in the pasta and a small amount of pasta cooking liquid at a time if needed for the sauce to be very thick and cling to each noodle perfectly. Taste and season with salt as needed.
Serve and garnish with more Parmesan.