Preheat the oven to 200°C/390°F. Place the tomatoes in a roasting dish and drizzle with one tablespoon of the olive oil and sprinkle with salt. Roast for 20 minutes or until blistered and soft.

Bring a large pot of salted water to a boil. Cook the rigatoni until just al dente, following packet instructions. Reserve ½ cup of pasta water, then drain and set aside.

Heat the remaining olive oil in a non-stick pan over medium heat. Add garlic and cook until fragrant. Add in the tomato paste and gochujang, then let it cook for 2 minutes while stirring.

Add the roasted tomatoes and white wine. Simmer for 5 minutes until the tomatoes break down into a thick, saucy consistency.

Add in the cooked rigatoni and toss everything together. Pour in the reserved pasta water and gently stir for 4-5 minutes or until the sauce starts to thicken and evenly coats the pasta.

Stir in the cream and simmer for another 2 minutes until smooth and glossy. Add the butter and toss until melted.

Divide between bowls, top with freshly grated Parmesan and a drizzle of olive oil, and serve while hot.