While you wait, start your sauce by heating the olive oil and butter over medium/medium-high heat until the butter is mostly melted. Add the peperoncino, shallot, garlic, salt, red pepper flakes, and basil.
Once the garlic looks cooked but is not yet brown, add the tomatoes. taste and adjust seasoning. If it tastes too acidic, add a pinch of sugar. Once the tomatoes are brought to temperature lower the heat to simmer and cover for 20 minutes. If a smoother consistency is desired, blend the sauce.
Cook the pasta until al dente.
Add the pasta to the sauce.
Add the arugula. Toss/cook 1-2 minutes. Sprinkle with pine nuts and parmesan if you want and serve!