Preheat your oven to 275°F (135°C). Slice the baby tomatoes in half, arrange them cut-side up on a baking tray, and drizzle them with the oil from the sun-dried tomatoes. Sprinkle with salt and pepper, then roast in the oven for about 2-3 hours. They're ready when shriveled, caramelized, and bursting with a sweet aroma.

In a large skillet, heat the flavorful oil from the sun-dried tomatoes over medium heat. Add the chopped red onion and sauté for about 3-4 minutes until translucent and fragrant. Stir in the minced garlic and cook for another 1-2 minutes until golden.

In the same skillet, add the chopped sun-dried tomatoes and tomato paste, stirring them in with the onions and garlic. Sprinkle in the flour and red pepper flakes, cooking for about 1 minute, then gradually pour in the chicken broth while stirring. Increase the heat to bring it to a gentle simmer.

Once the sauce is bubbling, stir in the heavy cream, oregano, smoked paprika, black pepper, and salt. Reduce the heat to low and let it thicken for 5-7 minutes.

Cook your pasta in a large pot of salted boiling water until al dente. Once ready, drain it, reserving about a cup of the pasta water. Toss the hot pasta into the sauce along with the slow-roasted tomatoes and spinach, mixing well.

Remove the skillet from heat and stir in the grated Pecorino Romano and lemon juice. Mix until the cheese melts and the sauce is glossy. Garnish with chopped fresh basil before serving.