Get a large pot of water on to boil. Grab a frying pan and set over a medium heat.

Finely dice the shallots, thinly slice the garlic cloves and finely slice the chillies. Chuck the butter into the pan and let it sizzle and foam. Add the shallots with a pinch of salt and cook for 3-4 mins. Slide in the garlic, chillies and aleppo. Sizzle for 3 mins then add the tomato puree and lower the heat.

Drop your pasta into the boiling water and cook for 8-9 mins. Cook the tomato purée for 5-6 mins then add a splash of pasta water to slow things down while the pasta finishes cooking.

Finely chop the parsley, stalks ‘n all, and grate the parm. Transfer the cooked pasta to the sauce and toss together with the most of parsley and half of the parmesan. Finish with a little lemon zest and juice and season to taste.

Divide between warm bowls and top with torn burrata, extra parm, more lemon zest and the remaining parsley.