Heat a small saucepan to medium heat and add the olive oil and shallots and saute until translucent but not browned, about 4-5 minutes. Then, add the red chili, garlic, wine, and season with salt and pepper. Let that cook for another 3-4 minutes.

Add the crushed tomatoes to the pan, cover and cook for 20 minutes. Stirring occasionally.

While the sauce is cooking, bring a large pot of salted water to boil and cook your rigatoni according to the package directions, usually about 10 minutes.

Once the rigatoni is cooked, reserve 1 cup of pasta water and drain the pot. Then, return the rigatoni back to the pot and add the reserved pasta water, cooked arrabbiata sauce, lemon, juice, and parmesan.

Gently toss the pasta under medium-low heat until the sauce is thickened, about 2-3 minutes. Season with salt and pepper and serve with additional parmesan and fresh basil.