Preheat the oven to 220°C. 

Place the tomatoes, capsicum and garlic (cut side down) in a baking dish. 

Drizzle over 2 tablespoons of the olive oil and season with the oregano, 1 teaspoon of the salt and pepper to taste. Toss to coat. 

Roast for 25 minutes, or until the vegetables are tender and lightly caramelised. 

While the vegetables roast, place a large saucepan over medium-high heat. Add the remaining 2 tablespoons olive oil, the onion and the sliced garlic, then cook for 3 minutes, stirring, until softened. 

Add the tomato paste and cook for 1 minute, stirring, until fragrant. 

Add the canned diced tomatoes and stir to combine. 

Season with the sugar, remaining 1 teaspoon salt and pepper to taste, then add the tied basil. 

Bring to the boil, reduce heat to low, then simmer for 15 minutes, stirring occasionally. 

Add the roasted tomatoes and capsicum to the saucepan. Squeeze the roasted garlic from the skins into the sauce, then discard the skins. 

Remove and discard the tied basil. 

Place the baking dish over medium-high heat. Add the white wine and scrape up any browned bits, then simmer for 1 minute. 

Tip the wine and pan juices into the sauce and stir to combine. 

Add the thickened cream, then use a stick blender to blitz until smooth. 

Pass the sauce through a sieve into a clean saucepan, pressing with a spoon, then keep warm over low heat. 

Bring a large pot of salted water to the boil. Cook the rigatoni according to the packet directions, until al dente. 

Add 1/2 cup pasta cooking water to the sauce to loosen, adding a little more if needed. 

Drain the pasta, add to the sauce and toss to coat. 

Transfer to a serving platter, then top with the burrata. 

Season with pepper to taste, scatter over basil leaves and serve hot.