Step 1

Cook orecchiette pasta in salted water according to package directions.

Step 2

Meanwhile, sauté shallots and garlic in olive oil over medium heat for 3-5 minutes. When softened, add butter and white wine and let reduce for a minute or two.

Step 3

Add tomatoes and sauté until softened and blistered, stirring often, about 8-10 minutes. Add herbs and cheese and stir well until cheese is melted. Add drained pasta and toss well to coat in sauce.

Step 4

Top with more cheese, basil and red pepper flakes.