No-cream but super creamy tomato pasta

Heat olive oil in a pan over medium heat.

Add finely chopped shallots and minced garlic to the pan and sauté until fragrant.

Season with salt, Italian seasoning, and chili flakes, then stir to combine.

Add halved cherry tomatoes to the pan.

Add sugar and fresh basil leaves, then stir everything together.

Cover the pan and let the tomatoes simmer until they have softened and broken down.

Transfer the cooked tomato mixture into a blender.

Blend the mixture until it becomes a smooth sauce.

For an extra smooth texture, strain the sauce through a fine-mesh sieve into a bowl.

Melt butter in the same pan over medium heat.

Pour the blended and strained tomato sauce back into the pan and stir.

Add cooked rigatoni pasta to the sauce and mix well to coat.

Pour in some reserved pasta water to help the sauce cling to the pasta and create a creamy consistency.

Garnish the pasta with fresh basil leaves, grated Parmesan cheese, and small mozzarella balls before serving.