Preheat your oven to 275°F (135°C). Slice the baby tomatoes in half and arrange them cut-side up on a lined baking tray. Sprinkle generously with salt and roast in the oven for 2-3 hours until they become jammy and burst with flavor.

While the tomatoes are roasting, heat a tablespoon of oil in a large skillet over medium heat. Add diced red onion and minced garlic, sautéing until translucent and fragrant, about 3-4 minutes.

Stir in the chopped sun-dried tomatoes, tomato paste, and red pepper flakes, cooking for an additional 2-3 minutes.

Sprinkle 2 tablespoons of flour into the mixture, stirring well to combine. Gradually add in the chicken broth, whisking continuously to prevent lumps, then stir in the heavy cream, oregano, smoked paprika, black pepper, and salt.

Once the sauce has thickened, add the slow roasted tomatoes and fresh spinach to the skillet and mix everything together over low heat until heated through.

Bring a large pot of salted water to a boil and cook the pasta until 1 minute under al dente. Reserve a cup of pasta water before draining.

Return the drained pasta to the pot and pour the creamy sauce over it, stirring to coat the pasta evenly. Add reserved pasta water if the sauce is too thick before mixing in grated Pecorino Romano and a splash of lemon juice.