Chop the onion, shallot, grape tomatoes and garlic and add one tablespoon of olive oil to the skillet and saute until the onions are translucent.
Add the tomato paste in halfway and stir until browned to a brick red color. Add the wine and whisk everything to combine. Some of the wine will evaporate right away or else your heat wasn't high enough. Add the cream and whisk.
Meanwhile, cook the pasta in salted boiling water for as long as the package indicates. Switch the stovetop heat for the skillet to its lowest setting and stir the sauce every few minutes until the pasta is done cooking.
Strain pasta but reserve a few tablespoons of starchy pasta water and add to the sauce to thin it out for a silkier texture after adding the cooked pasta. Toss the cooked pasta in 4 oz of the TRF Pesto Aioli then add the dressed pasta and sausage to the sauce, mix and put into oven safe casserole dish. Add the parmesan on top of the pasta and then sprinkle the shredded mozzarella.
Bake the pasta for 20 minutes or until golden brown. Garnish with 2 oz of the Pesto Aioli then top with basil and sprinkle crushed red pepper flakes if desired. Serve hot.