2) In large mixing bowl toss tomatoes (separately) with a light coating of olive oil, a pinch of each of the herbs, 2 tbsp. of the garlic, salt and pepper. Lay in single layer on a baking sheet. Place in preheated oven and cook until wilted, about 20 minutes, reserving all pan drippings to add into finished sauce. Place all red tomatoes in food processor and puree, reserve.
3) Set yellow tomatoes aside. While tomatoes are cooking in the oven, place sausage on a baking sheet and place in the oven until partially cooked, about 15 minutes. When ready, cool slightly then slice into 1-cm pieces, reserve.
4) Bring a large pot of salted water to a boil, then keep simmering until ready to use.
5) In a large sauce pan on medium-high heat saute the onions in a light amount of olive oil until translucent, constantly stirring. Add 2 tbsp. garlic, red pepper flakes, basil, parsley, rosemary, partially cooked boar sausage and the marsala wine. Cook until the marsala reduces by half, or several minutes.
6) Add pureed red tomatoes, yellow tomato quarters, and the stock, stir and bring to a simmer.
7) Fold in the 500g goat cheese and pan drippings and adjust seasoning with salt, pepper, butter and lemon juice.
8) Cook the pasta in the simmering water until it floats, cook for an additional 1 minute. Strain and mix into sauce. Place in individual serving dishes, top with grated mozzarella and remaining goat cheese, place in preheated oven and bake on a baking sheet for 10 minutes or until cheese is melted and begins to brown. Finish browning cheese with a small torch if desired. Let stand 5 to 10 minutes, garnish with basil and parsley leaves, toasted crostini and serve!