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Cook the pasta according to package instructions.
In a large skillet, heat the olive oil over medium heat.
Add the shallot (if using) and garlic and cook for 1-2 minutes, until fragrant.
Add the Sungold tomatoes and season with salt and pepper.
Cook for 5-7 minutes, until the tomatoes start to break down and release their juices.
Add the Calabrian chili paste or red pepper flakes (if using) and the white wine.
Bring to a simmer and cook for 2-3 minutes, until the wine has reduced slightly.
Add the butter and stir until melted and incorporated.
Add the cooked pasta and ¾ to 1 cup of the reserved pasta water.
Toss to combine and cook for 1-2 minutes, until the sauce has thickened and coats the pasta.
Remove from heat and stir in the Parmesan and basil.
Serve immediately, garnished with additional Parmesan if desired.