Fill a large Stockpot fitted with a Pasta Insert with water and bring to a boil. Season generously with salt, then cook pasta, stirring occasionally, until very al dente, about 1 minute less than package instructions. Reserve ½ cup pasta water, then drain and set pasta aside.

Heat oil in a medium Stainless Clad Saucier over medium. Add shallot and cook, stirring, 2 minutes. Add garlic and crushed red pepper flakes. Cook, stirring often, until fragrant and garlic is softened, 2–3 minutes.

Add tomatoes and cook, stirring often and pressing to break them open, until slightly softened and about half are smashed, about 5 minutes.

Add pasta, Parmesan, and about 2 Tbsp. pasta water. Cook, stirring, until pasta is coated. Add more pasta water, a splash at a time, to loosen the sauce, up to about ½ cup total. Add basil and butter. Stir until cheese and butter are melted and a glossy sauce forms. Taste and season with salt.

Divide pasta among Entrée Bowls and top with a drizzle of olive oil, more red pepper flakes, Parmesan, and basil, if desired.