Bring a large pot of water to a boil. Salt it heavily, make it taste like the sea. Cook the rigatoni al dente. Drain from water and toss in 2 tbsp of olive oil. Set aside on a tray to cool.
Dice the onions, garlic, herbs and kale. Keep the herbs and kale separate from the onions and garlic.
In a large sauce pot add 2 tbsp of vegetable and heat over medium-high. Brown the sausage and then remove from the pot, leaving the oil. Turn the heat to medium-low and add onions and garlic. Saute until transparent, about 3-5 minutes.
Add Kale and saute until tender about 10 minutes. Fold in herbs and return the sausage to the pot.
Add crushed tomatoes, calabrese sauce and cream. Heat over medium-low until the mixture begins to simmer. Simmer for 2 minutes until thickens slightly. Season with salt, black pepper and sherry vinegar to taste.
Preheat the oven the 375*F.
In a large casserole baking dish toss the sauce and rigatoni together. Fold in quartered cherry tomatoes and top with Mozzarella.
Bake covered with foil for 15-20 minutes then remove the foil and bake until golden brown, about another 10-15 minutes.
Allow to rest for 5-10 minutes before serving. Buon Appetito!