Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Melt butter with olive oil in a frypan over medium heat. Add ecshallot, garlic and chilli flakes and cook until lightly browned. Pour cream into a saucepan and bring to a simmer over medium heat. Stir in the ingredients from the frypan along with the tomato.
Mix in the flour and black pepper and simmer until thickened, 5 to 8 minutes. Stir in Parmesan cheese and remove from heat. Allow sauce to cool for a few minutes before serving over pasta.