Preheat oven to 425 degrees.

Put half of the cherry tomatoes on a rimmed baking sheet. Slice the remaining tomatoes in half and add to the baking sheet.

Toss the tomatoes with the oil, crushed red pepper, fresh chili and 3/4 teaspoon salt.

Roast 20 - 25 minutes, until the tomatoes are very soft, shriveled and juicy. Use the back of a wooden spoon or a potato masher to lightly crush the tomatoes. For extra heat, chop the chili pepper and add back to the sauce, otherwise remove it.

While the tomatoes are roasting, bring 6 quarts of water to a boil with 2 tablespoons salt. Add the pasta and cook according to package directions 7 - 10 minutes for perfect al dente texture.

Scoop out 1/2 cup of the pasta water and reserve. Drain the pasta and transfer to a serving bowl (cover to keep warm).

Pour 1/4 cup of the pasta water onto the sheet pan along with the garlic, stirring to create a saucy, chunky consistency, adding additional water little by little as needed. Stir in the basil.

Add about half the sauce to the pasta and toss to coat. To serve, portion the pasta into bowls and add 2 tablespoons ricotta alongside. Add more sauce to taste and sprinkle with grated Parmigiano.