Fill a pot with water for pasta and heat it to boiling. While the pasta water is heating, heat another small pot with water and let it boil. Take the large tomato and submerge it in the boiling water for about 30 seconds. Remove the tomato and peel it. Then cut the tomato in half – width wise, squeeze the seeds out and discard them. Once the seeds are out, (it's OK if a few remain) chop the tomato into small pieces, less than an inch in size and set them aside.
Rinse about 6 large leaves of fresh basil and dry it, then chop it into 1/2 inch pieces (about 2 tablespoons full) and set it aside.
In a saute pan heat the olive oil and the butter until butter melts. While it's melting, slice the shallot in thin slices and add it to the butter, olive oil mixture until the shallots are translucent. Add the chopped tomatoes and saute the tomatoes, smashing them slightly with a fork. Cook about five to ten minutes letting the tomatoes cook down a bit.
Add the fresh basil and the whipping cream to the tomatoes and combine thoroughly. Let it cook about five minutes then turn heat to warm.
Once the water is boiling, add the papardelle and cook it according to directions. When the pasta is done cooking, drain it and add it to the sauce a bit at a time. Be sure to not add too much pasta because then the dish will be too dry without enough sauce. Serve with Pecorino cheese.
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