Make garlic confit. Combine garlic cloves with thyme, bay leaf, chili de arbol, and olive oil in a small saucepot. Bring to a simmer over medium heat and reduce to low. Continue to simmer until garlic cloves are softened, about 30 minutes. Remove from heat and strain oil, discarding thyme, bay leaf, and chili de arbol. Reserve oil. Mash garlic cloves with a fork until they become a paste and set aside.

Make rosemary breadcrumbs. Heat 1 tablespoon reserved garlic confit oil in a small saute pan over medium heat. Add rosemary and heat for 10 seconds. Add panko, stirring to combine. Continue to heat until breadcrumbs are golden brown, about 3-4 minutes, stirring frequently. Remove from heat and transfer breadcrumbs to a baking sheet lined with parchment paper. Let cool.

Cook pasta according to directions on package. Reserve 1 ½ cups pasta water and set aside.

Meanwhile, heat another 2 tablespoons reserved garlic confit oil in a large saute pan over medium-high heat. Add shallots and sausage and cook until sausage is browned, breaking it up into smaller chunks with a wooden spoon. Add tomato paste, stirring to combine. Continue to saute for 2 minutes or until tomato paste is caramelized.

Add reserved mashed garlic confit and white wine and bring to a boil. Continue to cook until almost all of the wine has evaporated.

Add cooked pasta along with 1 cup reserved pasta water and 1 cup grated parmesan. Stir to combine and simmer for 2 minutes or until pasta is well coated in the sauce. If the pasta seems a bit dry, add extra pasta water. Season with salt and pepper.

Portion pasta into bowls and top with dollops of whipped ricotta. Drizzle extra garlic confit oil on top and sprinkle a generous amount of rosemary breadcrumbs on top as well as extra grated parmesan, if desired. Serve immediately.