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Preheat oven to 150 degrees Celsius.
In a large baking dish or oven proof pan, combine the tomatoes, garlic cloves, shallots, rosemary, olive oil and generous amount of salt. Bake for 1 hour or until the tomatoes and garlic are soft. Reserve 2 tbsp of olive oil the pan and store the rest of the oil in a jar to be used when making any other dish that requires olive oil. It will have a beautiful tomato and garlic flavour.
Bring a large pot of heavily salted water to the boil. Follow the instructions on the back of the pasta packet for al dente pasta and drain your pasta 1 - 2 minutes before the suggested cooking time. Reserve up to ½ - 1 cup of pasta water.
While the pasta cooks, place the pan on the stove and bring to a slow simmer on a medium heat. Add the cream and cook for several minutes or until bubbling. Remove the rosemary sprig and discard. Using an immersion blender or blender, blend the ingredients until smooth and well combined.
Add the pasta to the pan and reduce the heat to low. Slowly incorporate the pasta water and the cheese until you have a silky and glossy texture. You may not need all of the pasta water so do this step slowly.
Serve immediately with a sprinkling of chili flakes and extra cheese.