In a large skillet over medium heat, add the olive oil.

Add the chopped shallot and sauté until translucent, about 1-2 minutes.

Stir in the minced garlic, Italian seasoning, red pepper flakes, and salt.

Cook for an additional minute until fragrant.

Add the halved cherry tomatoes and half of the fresh basil leaves. Cook, stirring occasionally, until the tomatoes break down completely and release their juices, approximately 10-15 minutes. If the sauce tastes too acidic, stir in the sugar to balance the flavors.

Once the tomatoes have broken down, remove the skillet from heat.

Carefully transfer the sauce to a blender and blend until smooth.

Pour the blended sauce through a fine mesh and sieve into a bowl to achieve a smooth consistency, discarding any solids left in the sieve.

While the sauce is simmering, bring a large pot of salted water to a boil.

Add the rigatoni and cook until al dente, according to package instructions.

Before draining, reserve about 1 cup of the pasta cooking water.

Drain the pasta and toss with 1 tablespoon of olive oil to prevent sticking.

In a pan, brown the butter on medium-high heat and add the strained sauce.

Add the cooked rigatoni to the pan, tossing to coat the pasta evenly with the sauce. If the sauce is too thick, gradually add some of the reserved pasta water to reach the desired consistency.

Garnish with freshly grated Parmesan cheese, additional red pepper flakes for extra heat, fresh basil leaves, and small mozzarella cheese balls if desired.