Peel, seed and chop 5 pounds of tomatoes, reserving liquid. Set aside.
Pour olive oil in 6 quart non-reactive pan and heat over medium low.
Add shallots, garlic, sugar peperoncino flakes and a pinch of salt.
Saute gently until translucent, about 3 to 4 minutes.
Do not let the garlic or shallots brown or they will develop a distinctly unpleasant bitter taste.
Add tomatoes and their liquid along with 1½ teaspoons kosher salt and 1 teaspoon white pepper.
Increase heat to medium high and cook, stirring occasionally to prevent scorching until sauce reaches the desired consistency.
This may take up to thirty minutes depending on the amount of juice present.
The finished sauce will have a slightly chunky consistency.
If you prefer a smooth sauce, puree it in the food processor or blender, or my favorite, pass it through the medium disk of a food mill.
Bring 6 quarts water to a boil.
Salt the water generously, add pasta, and cook until al dente.
Drain pasta and turn it into a warmed pasta bowl.
Toss pasta with some of the sauce, starting with about 1 1/2 cups, adding more as desired.
Garnish with cut tomatoes and basil.
Serve and pass Parmigiano.