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Bring a pot of water to boil.
In the meantime, start your sauce by heating the olive oil over medium/medium-high heat. Add the pepperoncino, shallot, garlic, salt, and red pepper flakes. Cook until the shallot is translucent.
Add the tomatoes, crushing them in your hand as you drop them in. Also add the tomato juice from the can. Taste and adjust seasoning. If it tastes too acidic, add a pinch of sugar.
Bring to a boil, then lower the heat to simmer. Cook uncovered until the desired sauce thickness.
In the meantime, cook the pasta. Strain the cooked pasta Add the pasta to the sauce.
Add the arugula to your colander and strain the pasta over the arugula. Add the pasta and arugula into the sauce and mix well. Sprinkle with pine nuts and parmesan and serve!