For the tomato cream: Peel the cherry tomatoes and cut them in half. Slice the potato and shallot thinly. Heat a skillet and add a drizzle of olive oil, then add all the ingredients. Sauté to develop flavor, season with salt and pepper, and add a little water. Cook until everything is soft. Blend everything with an immersion blender, slowly adding a bit of olive oil, until you get a smooth, creamy texture. Strain through a fine mesh sieve.

Prepare the meat: Roughly chop the onion (almost into small cubes). Add 2 tablespoons of olive oil to a hot skillet and add the onion. Cook for a couple of minutes over medium heat, then add the tastasale sausage. Use a wooden spoon to break up the meat and mix it with the onion. Season with salt and pepper.

Deglaze with a splash of rum (or cognac) and cook over medium-high heat until the liquid evaporates, stirring constantly to prevent burning. Add the peeled and chopped cherry tomatoes. Cover and cook for 5 minutes. Add the oregano and cook for another 5 minutes, until most of the liquid has evaporated. Let cool.

In a hot skillet, add a drizzle of olive oil, the garlic clove, and the chili pepper. Sauté to infuse the oil, then add the tomato cream and turn off the heat. Cook the pasta in plenty of boiling water. A couple of minutes before it's done, transfer the pasta to the skillet and finish cooking it, adding pasta water as needed. When it's almost ready, add the ragù and mix well. Don't let it dry out; it should stay saucy (add more pasta water if needed).