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In a large pot, heat extra-virgin olive oil on low heat with 4 smashed and chopped garlic cloves. Be careful not to brown the garlic. Add the whole tomatoes and Sherry Wine. Simmer for a few minutes.
Add the butter, dried basil, and sea salt. Allow to simmer on very low heat. Meanwhile, in a skillet, sauté the chicken in extra-virgin olive oil. When the chicken is almost browned, stir in the roasted red peppers, the hot cherry peppers, one minced garlic clove, and sauté for a couple of minutes so the flavors marry.
Carefully mash the whole tomatoes with a potato masher, then add in the Pecorino Romano cheese. Toss the chicken and peppers in with the marinara sauce and simmer for 10 minutes.
Prepare rigatoni al dente and toss the full pound of rigatoni in the pot with the sauce mixture. Serve with additional grated cheese and red pepper flakes. Buon Appetito!