Bring a large pot of water to a boil. Add the tomatoes and cook for 3 to 4 minutes or until the skins split. Use a spider strainer to transfer the tomatoes to a large ice bath. Let stand until cool enough to handle.

Peel and core the tomatoes and transfer to a bowl.

Heat 2 tablespoons extra virgin olive oil in a large pot. Once hot, add the shallot and garlic and cook for 1 minute until fragrant. Add the basil and crushed red pepper flakes and sauté for 1 minute.

Add the tomato paste and stir to coat the aromatics. Let the paste sizzle in the pan for 1 to 2 minutes until it deepens in color.

Add the peeled Roma tomatoes and bring to a boil. Reduce the heat to low and season with 2 teaspoons kosher salt and black pepper to taste. Simmer, uncovered, for 30 minutes to 1 hour. Alternatively, you can cover the sauce and simmer for 3 to 4 hours for a more intense flavor. Periodically mash the tomatoes as they simmer.

Remove the lid and use an immersion blender to blend the sauce until smooth. Add the grated Parmigiano Reggiano and simmer for 3 to 4 minutes.

As the sauce finishes simmering, cook the pasta in salted water according to package directions. Reserve ½ cup of pasta water before draining the pasta.

Add the cooked pasta to the sauce along with the pasta water. Simmer, stirring often, until well-coated. Taste and adjust the seasoning to your preferences.