1. Preheat the oven
Preheat the oven to 220°C. Line a baking tray with parchment paper.

2. Prep the vegetables
Remove the seeds from the bell peppers and cut them into large pieces. Slice the top off the garlic bulb. Toss the peppers with 2 tablespoons of olive oil and drizzle some over the garlic bulb. Sprinkle with coarse salt.

3. Roast the peppers and garlic
Roast in the oven for 30 minutes until the peppers are caramelised and the garlic is soft and golden.

4. Make the ricotta mix
In a small bowl, mix the ricotta with a handful of pecorino cheese and a pinch of black pepper until smooth. Set aside.

5. Blend the sauce
Once roasted, transfer the bell peppers to a blender along with the basil, 1 teaspoon of chili flakes, a splash of cream, yellow passata, the squeezed roasted garlic cloves, a handful of grated pecorino, the stock cube, and salt and pepper to taste. Blend into a smooth, creamy sauce.

6. Combine sauce and pasta
Pour the sauce into a pan. When the pasta is cooked, stir it into the sauce with a splash of pasta water for extra silkiness. Add the rigatoni and toss to coat.

7. Fry the basil
Briefly fry fresh basil leaves in a bit of oil until crisp. Be careful not to burn them. Transfer to a paper towel to drain.

8. Finish and serve
Plate the pasta, add a generous dollop of the ricotta mixture, and finish with a sprinkle of pecorino cheese, crispy basil, and a drizzle of olive oil.