1. Preheat your oven to 450°F.
2. Score an X on each Roma tomato and roast in the oven for 10-12 minutes until they are softened.
3. While the tomatoes roast, melt the butter in a large pan over medium heat.
4. Add the minced jalapeno, garlic, and shallots to the pan and sauté until fragrant.
5. Toast the red pepper flakes in the pan momentarily, then add half of the fresh basil.
6. Stir in the tomato paste and mix well.
7. Remove the roasted tomatoes from the oven, peel off the skins, and blend the tomatoes into a smooth paste.
8. Stir the tomato paste into the pan with the garlic mixture, adding salt to taste.
9. Let the sauce simmer lightly while stirring in the heavy cream and parmesan cheese.
10. Cook the rigatoni pasta according to package instructions, reserving some pasta water.
11. Add the cooked rigatoni to the sauce, using reserved pasta water to adjust the sauce consistency as needed.
12. Finish cooking the rigatoni in the sauce for 2-3 minutes, adding smoked paprika and chili powder for an extra kick.
13. Garnish with the remaining fresh basil before serving.