For the Slow Cooker Tomato Sauce

• 6 heirloom or regular tomatoes, halved (choose good-quality tomatoes)
• 2 cups cherry tomatoes (adds sweetness and juicy bursts)
• 6 cloves garlic (smashed or chopped, divided)
• 2 Tbsp fresh thyme leaves
• 2 Tbsp Italian seasoning
• 1-2 Parmesan rinds (adds deep umami)
• 1 cup water (for simmering the sauce)
• sea salt and black pepper (to taste)
• 1-3 Tbsp Calabrian chile peppers in oil (or red pepper flakes, to taste)
• 1 lb ground spicy Italian chicken sausage (optional) (adds hearty, savory flavor)
• 2 cups fresh basil leaves, divided (add freshness at the end)

For the Pasta and Finishings

• 1 lb long or short cut pasta (rigatoni or pennoni hold sauce well)
• 1 cup grated Parmesan cheese (freshly grated melts best)
• 4 Tbsp salted butter (for browning)
• 1 Tbsp fresh chopped rosemary (for the brown butter)
• 6 oz ricotta cheese (for dolloping)