Pre-heat the oven to 220°C . Line a baking tray with parchment paper.
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 tbsp olive oil and drizzle olive oil over the garlic bulb, sprinkling with coarse salt.
Roast the peppers and garlic in the oven for 30 minutes until nicely caramelized.
Mix the ricotta with a handful of pecorino cheese and a pinch of black pepper until smooth. Set aside.
Once roasted, transfer the bell peppers to a blender along with basil, 1 tsp chili flakes, a splash of cream, yellow passata, the squeezed roasted garlic cloves, handful of grated pecorino, the stock cube and salt and pepper to taste. Blend into a smooth sauce.
Pour the sauce into a pan, and when the pasta is cooked, mix it with a splash of pasta water for a silky texture. Add the cooked rigatoni to the pan.
Briefly fry basil leaves in oil. Be careful not to burn them. Transfer to a paper towel.
Plate the pasta, add a dollop of the ricotta mixture, finishing with an extra sprinkle of pecorino cheese and olive oil.
