This pasta is from the Calabria region of Italy and traditionally served on St. Joseph's Day. While made from basic tomato sauce, rigatoni pasta, and sausage – mascarpone cheese and cognac in this variation take this dish to the next level. Serve with a full-bodied red wine such as a fruity light acid Sangiovese or a more powerful Brunello di Montalcino. Even a Sauvignon Blanc to contrast this rich dish works well.

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1)   Cook rigatoni al dente according to package directions. Drain and set aside.

2)  In a large skillet, crumble sausage and brown on medium heat.

3) In a separate small skillet add olive oil, minced garlic, and minced shallot. Sauté on medium heat until lightly browned. Add to the browned sausage.

4) Purée canned tomatoes and tomato paste in a blender until smooth. Pour the tomato purée into the skillet with the sausage. Add chicken consommé, cognac, and dried marjoram. Simmer 20 minutes.

5) Season with salt and pepper to taste.

6)  Stir in heavy cream, mascarpone cheese and parmesan cheese and simmer for another 5 minutes or until thickened.

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7)  Drain pasta. Pour the sauce over the pasta and toss to coat. Top with ribbon cut basil, extra parmesan cheese, and red pepper flakes (optional).

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