Bring a large pot of salted water to a boil.

While the pasta is boiling, make the sauce. Heat the butter in a large skillet over medium heat and add the shallots and garlic. Cook, stirring continuously, until shallot is softened, about 3-4 minutes. Add the tomatoes, salt and red pepper flakes and cook an additional 4-5 minutes until tomatoes have softened.

While the sauce is cooking, add the spaghetti to the water and cook until just al dente according to package directions, drain reserving 1 cup of the pasta water.

Add the brie to the skillet along with 1/2 cup of the reserved pasta water (the pasta water will help the sauce cling to the pasta and will melt the brie.) Stir, stir, stir, gently melting the brie into the sauce.

Add the pasta to the skillet and toss, toss, toss again until the sauce thickens and clings to the noodles. If the sauce is too thick, add a little of the reserved pasta water to thin.

Remove from heat and add in the basil and balsamic vinegar. Stir, then serve!