Preheat your oven to 275°F (135°C). Slice the baby tomatoes in half and arrange them cut-side up on a baking tray. Sprinkle with salt and pepper, then roast for 2-3 hours until they become jammy and caramelized.

In a medium saucepan, heat oil (from the sun-dried tomatoes or olive oil) over medium heat. Add the chopped red onion and sauté until it turns translucent, about 3-4 minutes. Stir in minced garlic, sun-dried tomatoes, tomato paste, and red pepper flakes, cooking for an additional minute.

Sprinkle the flour into the saucepan and stir well. Gradually pour in the chicken broth and heavy cream, mixing continuously. Season with oregano, smoked paprika, black pepper, and salt, then reduce heat and let the sauce simmer for 10-15 minutes.

Once the sauce has thickened, fold the slow-roasted tomatoes and fresh spinach into the mixture. Stir until the spinach wilts and the tomatoes are evenly distributed.

Meanwhile, bring a large pot of salted water to a boil and add your chosen pasta. Cook until it's one minute less than al dente. Reserve a cup of pasta water, then drain.

Add the drained pasta to the saucepan with your creamy sauce, gently tossing everything together. Pour in a splash of reserved pasta water as needed. Remove from heat and stir in Pecorino Romano cheese until melted.

Spoon the pasta into warm bowls. Top with extra Pecorino Romano and fresh basil. Pair with garlic bread or a light salad.