Get a large pot of water boiling over high heat. While the water is heating, get the sauce going. Once the water boils, cook the pasta until al dente.
Dice the tomato and set aside.
Mince the shallots and garlic and set aside.
Add 2 Tbs of olive oil to a large saucepan and turn to medium heat.
Add the tomatoes, shallot, garlic, Calabrian chili, salt and pepper to the pan, stir together and cover with a lid. Cook for 10 minutes.
Remove the lid and mush (official cooking term) the tomato pieces with the back of a wooden spoon. This will help get the bursty tomato juices into the sauce.
Turn the heat up to high and cook for just an additional three to five minutes until the sauce has thickened slightly.
Finally, remove the sauce from the heat and add the pasta, tossing together well.
Serve topped with fresh basil and parmesan cheese.