Rigatoni Alla Shmear

I didn't take a picture, sorry. But after traveling for years in Italy, and eating for longer than that in Italian-American cities, I have devised the tastiest pasta dish on earth. I just have. Oh, ye scoffers. Ask my wife. Of course you need that marzano tomato sauce I froze last summer, and bulk sausage from Little City Meats, and a combination of sheep and cow's milk grating cheeses we brought back from Naples, and a secret ingredient, about which I will only say: think shmear.