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1
Preheat oven to 375 degrees F.
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2
In large mixing bowl toss tomatoes (separately) with light coating of olive oil, a pinch of each of the herbs, 2 tablespoons of the garlic, salt and pepper.
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3
Lay in single layer on a baking sheet.
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4
Place in preheated oven and cook until wilted, about 20 minutes, reserving all pan drippings to add into finished sauce.
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5
Set yellow tomatoes aside.
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6
Place all red tomatoes in food processor and puree, reserve.
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7
While tomatoes are cooking in the oven, place sausage on a baking sheet and place in the oven until partially cooked, about 15 minutes.
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8
When ready, cool slightly then slice into 1/2-inch pieces, reserve.
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9
Bring large pot of salted water to a boil, then keep simmering until ready to use.
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10
In a large sauce pan on medium-high heat saute the onions in a light amount of olive oil until translucent, constantly stirring.
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11
Add 2 tablespoons garlic, red pepper flakes, basil, parsley, rosemary, partially cooked boar sausage and the Marsala wine.
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12
Cook until the Marsala reduces by half, or several minutes.
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13
Add pureed red tomatoes, yellow tomato quarters, and the stock, stir and bring to a simmer.
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14
Fold in the 5 cups goat cheese and pan drippings and adjust seasoning with salt, pepper, butter and lemon juice.
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15
Cook the pasta in the simmering water until it floats, cook for an additional 1 minute.
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16
Strain and mix into sauce.
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17
Place in individual serving dishes, top with grated mozzarella and remaining goat cheese, place in preheated oven and bake on a baking sheet for 10 minutes or until cheese is melted and begins to brown.
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18
Finish browning cheese with a small torch if desired.
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19
Let stand 5 to 10 minutes, garnish with basil and parsley leaves, toasted crostini and serve!
