1. Preheat your oven to 425°F (200°C).
2. On a baking sheet, toss the cherry tomatoes and garlic with olive oil, fresh thyme, rosemary, sea salt, black pepper, and chili flakes.
3. If including prosciutto, place it directly on top of the tomatoes.
4. Roast until the tomatoes are bursting and the prosciutto is crispy, around 20-25 minutes.
5. Once roasted, transfer the tomatoes, garlic, and any accumulated juices to a food processor.
6. Add ricotta cheese and blend until you achieve a smooth, creamy texture.
7. While the tomatoes roast, cook your pasta (e.g., rigatoni) in salted boiling water until al dente.
8. Reserve a cup of the pasta water before draining to adjust the sauce’s consistency later.
9. Melt butter in a large skillet over medium heat and add a few sprigs of fresh thyme.
10. Pour the roasted tomato and ricotta mixture into the skillet.
11. Stir in gouda and parmesan cheese until the cheeses melt and the sauce becomes creamy.
12. Add the cooked pasta to the sauce and toss to coat evenly.
13. Use the reserved pasta water to adjust the sauce’s consistency, if needed.
14. Incorporate some whole roasted tomatoes into the pasta for added texture.
15. Remove from heat and top with crispy prosciutto and freshly torn basil leaves.
16. Serve immediately and enjoy this delicious pasta dish!