To Make The Roasted Tomatoes: Heat oven to 400°F.  Spread the tomatoes out on a foil- or parchment-lined baking sheet, toss with 1 tablespoon olive oil, and sprinkle with a few pinches of salt and pepper.  Bake for 20 minutes.  Remove from the oven, and transfer the baking sheet to a cooling rack until ready to use.

To Make The Pasta: Meanwhile, cook the pasta in a large stockpot of generously-salted water according to package instructions.  Drain.

To Make The Sauce: Meanwhile, heat the remaining 2 tablespoons olive oil in a large sauté pan.  Add the shallot and cook for 3-4 minutes until soft and translucent, stirring occasionally.  Add the garlic and sauté for 1 more minute, stirring occasionally, until fragrant.  Stir in the flour and tomato paste until evenly combined, sauté for 1 more minute, stirring occasionally.  Then gradually pour in the rosé, followed by the milk, and whisk until combined.

Continue cooking the sauce until it reaches a simmer and thickens.  Then reduce heat to medium-low, and simmer for 10 minutes until it has partially reduced.  Stir in the Parmesan (I also recommend a pinch of crushed red pepper flakes).  Then taste, and season with a few generous pinches of salt and pepper if needed.

To Wrap It All Up: Combine the cooked/drained pasta, roasted tomatoes, sauce, baby spinach, and basil together in the large stockpot, and toss for 1-2 minutes, until the spinach is slightly wilted and the pasta is evenly coated in the sauce.  Serve immediately, garnished with your desired toppings.