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• Once the veggies are roasted, transfer everything to a blender along with the cream. Blend in two batched if needed. Return the sauce to a large skillet and bring it to a boil. Now, reduce heat heat to medium low and simmer for 15 minutes.
• For the baguette, slice it open and place it on a baking sheet open side up. Melt the butter along with the Italian seasoning, garlic, pepper flakes, and some sea salt, in the microwave. Once soft, spread it all over the open side of the baguette. Place the baguette in to the oven for 7 - 10 minutes @ 400 F and finish under the broiler for some browning action.
• Back to the sauce. Add the butter and stir it in until melted. Taste the sauce and adjust the seasoning at this point. Add the cooked rigatoni to the skillet and continue to stir over medium low heat as everything gets nice and coated. Add the pecorino and some of the reserved pasta water. Stir until cheese is melted in to the sauce. Taste again and adjust salt if desired.
• Slice the baguette in to individual pieces. Serve pasta garnished with fresh basil / parsley, pepper flakes, & additional grated pecorino. ENJOY!

Dublin's food scene was very similar to my hometown of Windsor, Ontario, in that there was every cuisine imaginable available to you. While I was unable to enjoy some of the traditional Irish dishes because of the focus on meat, I did get to enjoy a couple dishes that I had to take back home with me. The vegetarian Irish breakfast was one of those meals that I won't forget and still crave on occasion. Baked beans, hash browns, eggs, sometimes a little salad, fried mushrooms, potato farls, toast, ugh, there was so much variety that it made eating it both fun, and delicious.

A lot of the shops had sandwich bars in them that offered similar fillings for baguettes on the go. You'd find your typical toppings like lettuce, tomato, and cucumber, with some Irish inspiration coming from tuna with sweet corn and potato salad. One of my fave things to snatch on the way home after working nights at the hostel, was the breakfast baguette; it was was cheap, hearty AF, and the perfect food to eat after working all night. 

They'd toast the loaf while they fried your eggs and then they'd slap it with butter. Next, some crispy hash browns followed by shredded Irish cheddar, a scoop of fried mushrooms, baked beans, those beautifully fried eggs, and some green onions. The baguette was perfectly toasty and every bite was like magic because you were getting a little taste of everything at once. For literally being a baguette shoved with carbs, it was my thang! Now, I'm going to make it for you guys so that you can understand what I'm talking about. It's perfect for a Sunday so that after you consume, the couch calls your name, and that's perfectly ok.

NOTES:
When I tested this idea, I used half of the baguette and just doubled everything for the recipe. You could cut the baguette in to 4 smaller sandwiches OR cut it in half and have two large sandwiches which is how I served it. If you want 4 large sandwiches, bake a second baguette and double the cheese, eggs, green onion, and mushrooms. You could just scale back on the beans to avoid needing two cans.