For the Sauce:

• 2 tablespoons olive oil
• 1 large shallot finely chopped
• 3 cloves garlic minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon red pepper flakes adjust to taste
• Salt and freshly ground black pepper to taste
• Fresh basil leaves divided
• 4 cups cherry tomatoes halved
• 1 teaspoon sugar optional, to balance acidity
• 2 tablespoons unsalted butter

For the Pasta:

• Rigatoni pasta
• Salt
• 1 tablespoon olive oil
• Pasta water

For Garnishing:

• Freshly grated Parmesan cheese
• Additional red pepper flakes
• Fresh basil leaves
• Small mozzarella cheese balls optional