Halve the cherry tomatoes and cut the fontina cheese into small pieces.

Remove the sausage casings and crumble the pork sausage.

Heat the olive oil in the frying pan and sauté the onion with the crumbled pork sausage for 4 min.

Pour in the dry white wine and simmer until it has evaporated, about 2 min.

Add the halved cherry tomatoes and tomato passata, then simmer for 10 min.

Season the sauce with salt and black pepper, then stir to combine.

Bring salted water to a boil in the cooking pot and cook the mezzi rigatoni until al dente.

Add the fontina cheese to the hot sauce and stir until melted.

Drain the cooked mezzi rigatoni and transfer it to the frying pan.

Toss the pasta with the sauce until evenly coated and creamy.

Finish with grated cheese and fresh basil, then serve immediately.