1. Cook bacon in a large cast iron pan or dutch oven over medium heat until crisp -5 minutes
2. Next add the chopped onions, stir for 1 minute, then add the carrots, celery, sausage, garlic, basil and oregano. Season with salt & pepper. Brown the sausage all over breaking
up the meat as you go. -10 minutes
3. Boil water and cook pasta according to directions
4. Using your hands, add the San Marzano tomatoes with some of the liquid making sure to squeeze the tomatoes in your hands to break them up into small pieces over the pot. Add the pureed roasted red pepper along with fresh chopped thyme and fresh chopped oregano. If the sauce needs more liquid add a bit of broth. Taste and adjust season with more salt & pepper.
5. Bring the sauce to a boil and reduce the heat while your pasta cooks. The sauce needs about 15-20 minutes on the stove top to bring out the flavor. Stir in mascarpone cheese and simmer for 2 minutes
6. Add the rigatoni pasta to the sauce stirring everyone together. If the sauce is to thick add some broth to help coat the pasta. Once the noodles are hot your ready to plate
7. Divide the pasta among bowls, garnish with freshly grated Parmesan cheese then add a dollop of ricotta cheese to each bowl, drizzle with a bit of olive oil, season with fresh cracked black pepper and finish with fresh chopped basil
Serve with garlic bread, enjoy!