• Preheat the oven to 375°F.

Cheese Sauce

• In a large saucepan, melt the butter over medium-high heat.
• Add the garlic and onion and sprinkle the flour over.
• Cook, stirring occasionally, for 3 minutes, or until the onion and garlic smell fragrant and the flour evenly coats the vegetables.
• Slowly whisk in the heavy cream and bring to a simmer. Add the sambal and hot sauce and gently simmer for 5 minutes.
• Slowly whisk in the cheese, then season to taste with salt and pepper. Set aside.

Pasta + Lamb Mixture

• Bring a large pot of water to a rolling boil over high heat and add 3 tablespoons of salt.
• Add the pasta, and cook until just under al dente, about 9 minutes, or a few minutes under what the package directions tell you.
• Drain the pasta, and run it under cold water to stop the cooking process.
• Meanwhile, in a large sauté pan, heat the oil over medium-high heat until shimmering-hot.
• Add the lamb, spread it out to cover the pan, and cook, stirring occasionally, until browned, about 6 minutes.
• Drain almost all of the grease from the pan and discard. Stir in the onion and garlic, and continue cooking for 2 minutes, until slightly softened.
• Add the chile powder, cumin, crushed red pepper, and oregano, and cook for 3 minutes, until very aromatic.
• Add the tomato and wine and let simmer, stirring frequently so nothing sticks, until the liquid has almost evaporated, about 10 minutes. Remove the pan from the heat.
• Toss the pasta and lamb mixture together in a large bowl.
• Fold in the cheese sauce and 1 cup of the cheddar.
• Pour the mixture into a 13-by-9-inch casserole dish or a 12-inch cast-iron skillet, and top with the remaining ½-cup cheddar and the cherry tomatoes.
• Bake for 35 to 40 minutes, until bubbly and golden brown.
• Let cool for 5 to 10 minutes before serving big spoonfuls to all your friends.