Sheet-Pan Roasted Tomato Pasta Sauce

0 Preheat oven to 425 (220C) degrees.
1 Put half of the cherry tomatoes on a rimmed baking sheet. Slice the remaining tomatoes in half and add to the baking sheet.
2 Toss the tomatoes with [wprm-ingredient text="¼ cup extra-virgin olive oil" uid="1"], [wprm-ingredient text="½ - 1 teaspoon crushed red pepper" uid="2"], [wprm-ingredient text="1 fresh red chili pepper, halved lengthwise" uid="3"], and ¾ teaspoon salt.
3 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.
4 While the tomatoes are roasting, bring 6 quarts of water to a boil with 2 tablespoons salt. Add [wprm-ingredient text="12 ounces dried bucatini or spaghetti" uid="5"] and cook according to package directions, about 7 - 10 minutes for perfect al dente texture.
5 Scoop out ½ cup of the pasta water and reserve. Drain the pasta and transfer to a serving bowl (cover to keep warm).
6 Pour ¼ cup of the pasta water onto the sheet pan. Add [wprm-ingredient text="2 grated or finely chopped garlic cloves" uid="6"] and stir to create a saucy, chunky consistency, adding additional water little by little as needed. Stir in [wprm-ingredient text="1 cup fresh basil leaves" uid="7"]
7 Add about half the sauce to the pasta and toss to coat. To serve, portion the pasta into bowls and spoon 2 tablespoons ricotta alongside each one. Add more sauce to taste and sprinkle with grated cheese.