Wash and dry all produce. Adjust rack to upper position and preheat oven to 375 degrees. Bring a large pot of salted water to a boil. Cut tomatoes into wedges. Toss with 1 TBSP olive oil, salt, and pepper on a foil-lined baking sheet and arrange skin-side down. Roast until soft and juicy, about 30 minutes.

Meanwhile, mince garlic. Finely chop parsley. Cut chorizo into 1/4-inch cubes.

Once water boils, add penne to pot. Cook until al dente, 10-12 minutes. Scoop out and reserve 2 cups pasta cooking water, then drain.

While penne cooks, heat a large pan over medium-high heat. Add chorizo and pancetta. Cook, tossing, until beginning to release oil and crisp, 5-6 minutes. Remove a quarter of the meats from pan and set aside, then toss garlic into pan and cook until fragrant, about 30 seconds. Add tomato paste and cook, stirring, 2-3 minutes. Add 11/2 cups pasta cooking water and cream cheese; stir until well-combined.

Stir peas into pan and allow to warm through, about 2 minutes. Season with plenty of salt and pepper. Stir in drained penne, 2 TBSP butter, and a pinch of chili flakes (to taste). (TIP: Add more pasta cooking water, if needed, to give sauce a loose, saucy consistency.) Season with salt and pepper.

Divide pasta between bowls and top with roasted tomatoes. Sprinkle with Parmesan, parsley, and a pinch of chili flakes (to taste—you may want to leave this off for the kids). Garnish with reserved chorizo and pancetta.