Preheat your oven to 275°F (135°C).

Halve the baby tomatoes, arrange on a baking tray, sprinkle with salt and pepper, and roast for 2-3 hours until soft and jammy.

In a large skillet over medium heat, add the oil from the sun-dried tomatoes. Sauté the minced red onion for 3-4 minutes until translucent, then add minced garlic for an additional minute.

Stir in chopped sun-dried tomatoes, tomato paste, and red pepper flakes. Cook for 2-3 minutes.

Sprinkle flour over the mixture, stir well, and gradually pour in the chicken broth. Mix continuously until slightly thickened, about 4-5 minutes.

Incorporate heavy cream, dried oregano, and smoked paprika into the sauce. Let it simmer gently for about 5 minutes.

Fill a large pot with water, bring to a boil, add salt and cook pasta until just under al dente. Reserve about a cup of pasta water before draining.

Combine drained pasta into the creamy sauce, tossing to coat. Add reserved pasta water as needed for desired consistency.

Fold in slow-roasted tomatoes and fresh spinach until the spinach wilts.

Stir in grated Pecorino Romano cheese and a squeeze of fresh lemon juice before serving. Garnish with fresh basil.