Heat a medium saucepan over medium heat, add the oil and heat through. Add the shallots and sauté until tender, about 4 minutes.
Add the roasted red pepper, diced tomatoes, red pepper flakes and chicken stock. Bring to a simmer over medium low heat, until the sauce slightly thickens, about 15 minutes.
Let cool slightly and add to a blender and pulse until smooth.
Return to the pot and whisk in the cream. Season to taste with salt and black pepper and keep warm until ready to use.
Bring a large pot of salted water to the boil. Add the pasta and cook, stirring occasionally, until al dente, about 8 to 10 minutes. Reserve 1 cup of the cooking liquid, then drain the noodles and return them to the pot over medium-low heat.
Toss the pasta in the sauce, adding some of the reserved pasta cooking water as you toss. Add to bowls and serve topped with burrata (optional) and basil (optional).