In the bowl of your crockpot, combine the heirloom tomatoes, cherry tomatoes, 4 garlic cloves, thyme, Italian seasoning, parmesan rind, and 1 cup water. Season with sea salt, black pepper, and Calabrian chiles. Cover and cook on LOW for 4 hours or on HIGH for 2-3 hours.

Crank the heat on the crockpot to HIGH. Crush the tomatoes using the back of a wooden spoon or an immersion blender (remove the tomato stems and parmesan rind before you blend). Discard any tomato stems if you left those on.

If using, crumble the raw chicken sausage into the sauce. Add 1 cup basil. Cook another 1-2 hours.

When ready to serve, cook your favorite pasta according to package directions until it is al dente. Drain. Add the pasta, grated Parmesan cheese, and 1 cup of basil to the sauce, stirring until smooth.

In a skillet, cook unsalted butter over medium heat until browned, about 5 minutes. Remove from heat. Add the remaining 2 garlic cloves and fresh rosemary. Stir the butter into the pasta.

Divide the pasta between plates. Top with fresh ricotta cheese, additional brown butter, and basil. Serve immediately and enjoy.