1In a 6 quart Dutch oven or stockpot, cook pasta in 3 quarts boiling salted water for 8 to 10 minutes, or 12 to 12 minutes for rigatoni or til tender but still firm. drain well.
2In same Dutch oven or stockpot, melt 4 Tbsp. of the butter over medium low heat. Add shallots and cook about 3 minutes or til tender. Add tomatoes with their juice and garlic. Cover and cook over low heat, stirring occasionally about 30 minutes or til tomatoes are soft enough to mash with a spoon.
3Season with salt and pepper. Taste and add sugar, if needed. Stir in parsley and basil. Whisk in remaining 2 Tbsp. butter, a tablespoon at a time til melted and well blended. Serve sauce over pasta. Serves 4 side dish servings.
Note: Here's a tip on peeling and seeding tomatoes: drop them into a pot of boiling water for 30 seconds. (I usually make an "X" on the blossom end first). Scoop out with tongs or a slotted spoon and immerse in ice water. Core tomatoes by cutting out the stem and slip off the skin. To seed, cut the tomatoes in halve and squeeze gently. Most seeds should drop out easily and others can be removed with a teaspoon.