For the Roasted Cherry Tomatoes:

1. Roast the cherry tomatoes: Preheat oven to 200°C/400°F. Line a baking tray with a sheet of aluminum foil. Rinse and pat-dry the cherry tomatoes, then cut them in half and add to a medium-sized mixing bowl. Drizzle the extra virgin olive oil on top and season with the kosher salt, freshly cracked black pepper, and Herbs de Provence. Toss to coat, then spread the tomatoes out on the prepared pan. Bake for 20 minutes until nicely roasted and blistered. Transfer the pan to a wire cooling rack and set aside until ready to use.

For the Creamy Rosé Pasta with Prawns:

1. Prepare the ingredients: Finely mince the onion and garlic, and finely slice the basil leaves. Combine the kosher salt, freshly cracked black pepper, crushed red pepper chili flakes, and ground cayenne in a small bowl. Cover to prevent the seasonings and spices from blowing everywhere. Measure out the rosé wine and milk in individual measuring cups. Rinse and pat-dry the jumbo prawns, then cut them into three smaller pieces each. (Note: If using smaller prawns or shrimp, you can leave them whole). Grate the Parmigiano Reggiano cheese and set aside.
2. Cook the pasta: Cook the pasta 2 minutes shy of al-dente according to package instructions in a large pot (or the same large deep sauté pan you’ll use to make the pasta dish) of boiling salted water. Drain and set aside. (I like to run water cold water over the pasts to prevent it from sticking and cooking further.)
3. Sauté aromatics: Heat 1.5 tablespoons of extra virgin olive oil and 2 tablespoons of unsalted butter in a large deep sauté pan over medium-high heat. Once hot, add the onion and garlic and sauté for a minute or until the onion has softened and the garlic is fragrant.
4. Make the sauce: Whisk in the all-purpose flour, tomato paste, and Calabrian chili pepper paste. Cook for 1-2 minutes, then slowly pour in the rosé wine and continue whisking. Simmer for 2-3 minutes, until the mixture thickens and the wine has reduced by half. Lower the heat to medium and gradually pour in the milk while continuing to whisk.
5. Add the seasonings and cheese: Stir in the kosher salt, freshly cracked black pepper, crushed red pepper flakes, and ground cayenne. Simmer for a minute to let the flavors meld, then stir in the freshly grated Parmigiano Reggiano cheese until fully melted. The sauce will start to thicken.
6. Cook the prawns: Add the prawns and cook for 6-7 minutes, stirring occasionally, until the prawns have just cooked through.
7. Add the lemon juice, pasta, and cherry tomatoes: Add the freshly squeezed lemon juice and pasta and toss for 3-5 minutes, until the sauce further thickens and everything is coated will in the sauce. (Note: The sauce might look too liquidy at first, but cream sauces tend to settle once off the heat so don’t worry.) Then add the roasted cherry tomatoes and toss for 1-2 minutes to combine. Switch off the heat and stir through the basil.
8. To Serve: Divide the pasta evenly onto plates, and garnish with more freshly grated Parmigiano Reggiano cheese and basil if desired. Serve immediately and enjoy!