Preheat oven to 375°F. In a large pot, bring 2 quarts of water with a dash of salt to a boil.
Core tomatoes and place in a roasting pan with garlic cloves. Add olive oil and stir to coat. Roast until garlic is golden brown, rotating in the pan occasionally to cook evenly. Remove from the oven and let cool. Remove tomatoes and garlic from the pan and chop; set aside.
Pour the oil from the roasting pan into a large saucepan and heat over medium heat. Add pancetta and sausage to the pan and cook, stirring to break up sausage, until browned.
Add onion and shallots; cook until tender. Stir in tomatoes and garlic, wine and basil. Simmer for 10-15 minutes. Season to taste with salt and pepper.
While the sauce simmers, add rigatoni to boiling water and cook according to package directions.
To finish the sauce, stir in butter until melted. Drain pasta and add to the sauce; mix well.
Top each serving with shredded Parmesan. Makes 6 servings.
*Brands may vary by region; substitute a similar product.