Heat 1 tablespoon chili oil in large saucepan over medium heat. Add cherry tomatoes, crushed red pepper, and garlic. Cook and stir for 30 seconds or until fragrant. Add pasta sauce and ½ cup basil. Reduce heat to medium-low heat. Simmer, uncovered, 15 minutes. Remove from heat.

Cook spaghetti according to package directions. Drain; toss with remaining 1 tablespoon chili oil and set aside.

Fill medium saucepan with water. Add vinegar; bring to a boil. Reduce to a simmer. Use large spoon to stir water. While water is moving, carefully crack eggs into water. Gently simmer, uncovered, 3 to 4 minutes or until yolks just begin to thicken. Using a slotted spoon, remove eggs from water and place on paper towel-lined plate.

To serve, heat sauce over medium-low heat and add cooked pasta; toss to coat. Transfer to 4 serving plates; top each with poached egg. Garnish with additional basil and shaved Parmesan, if desired.