Baked rigatoni with blush roasted pepper sauce

Preheat the oven. Bring a pot of salted water to a boil for the rigatoni.

Peel and chop the shallots and the garlic.

Add olive oil to the pan, then the garlic and shallots all at once; cook until translucent and soft with only a little golden at the edges, not caramelized, with a pinch of salt to draw out moisture.

Add a little pinch of red pepper flakes.

Add tomato paste and a pinch of Italian seasoning and cook a good minute or so to bloom.

Work in heavy cream a little at a time; season with salt and pepper and let it bubble.

Add the fire roasted peppers with a little of their water and heat through; turn the sauce off.

Cook the rigatoni in the salted boiling water a minute or two shy of al dente.

Blend the sauce with some of the starchy cooking water until very smooth and return it to the pot.

Transfer the pasta into the sauce with a kitchen spider.

Dollop ricotta all around and mix some in; tear the 'matz' (as transcribed) over the top and finish with Parmigiano.

Bake at 400, about 20 minutes, until the top is crispy.

variation: top with burrata at the table.