1pounddried capriccicasarecce, or other short, sturdy pasta
1cupfreshly grated Parmigiano-Reggiano cheese
Heat the oven to 300 degrees F.
Arrange the cherry tomatoes, cut-side-up on a large rimmed baking sheet. Drizzle the oil over them and sprinkle with a large pinch of salt and a grinding of pepper. Roast the tomatoes for about 1 hour, until they are somewhat shriveled but still juicy.
Bring a large pot of water to a boil over high heat and salt generously.
Heat the butter in a large, deep sauté pan set over medium-low heat. When the butter is melted and just beginning to foam, stir in the shallot. Cook, stirring frequently, until softened but not browned, about 7 minutes. Scrape in the tomatoes and any juices that have collected on the baking sheet. Add the thyme sprigs and pour in the cream. Heat gently to a simmer over low to medium-low heat. Turn off the heat, stir in the basil, and cover to keep warm.
Add the pasta to the boiling water and cook according to the manufacturer’s instructions until al dente. Drain in a colander, reserving about 1 cup of the cooking water. Return the pasta to the pot and spoon 2/3 of the sauce over it. Add half the Parmigiano and toss gently to combine. Add a splash or two of pasta water if necessary to loosen the sauce. Spoon into pasta bowls and top with the remaining sauce. Sprinkle a little more Parmigiano on top and serve.