Bring a large pot of water to a boil for the pasta. While you are waiting for the water to boil, prepare your sauce.
In a large sauté pan, heat the olive oil over medium heat. Add the shallots and garlic. Stir to coat and cook for a minute or two until tender. Do not brown.
Add the Sungold and vine-ripened tomatoes and a pinch of sea salt. Stir to combine. Cook for 7-10 minutes or until the tomatoes start to breakdown and the sauce begins to thicken. Add the chilis, with their seeds and any excess oil, and stir. Cook for a few more minutes to let the flavors combine. Taste. Season as needed with sea salt and set aside.
Once your pasta water is boiling, season it generously with sea salt. Add your spaghetti, stir, and cook until al dente.
Once your pasta is done cooking, scoop it out of the water and directly into the sauté pan with the sauce (if your sauté pan is not big enough, put the sauce and pasta into a large mixing bowl). Add the fresh parsley and stir to combine, coating the pasta with the sauce.
Divide the pasta into individual bowls, top with lots of Ricotta Salata, some freshly cracked black pepper, and a drizzle of extra virgin olive oil.