Creamy Mascarpone Penne with Sausage and Corn

Ingredients:
Sprinkling of paprika,  pepper, garlic powder, red pepper, oregano, salt
8 oz of mascarpone cheese
2 cups shredded or grated Asiago
5 sweet Italian sausage links (or 19 oz)
1 pound of penne
10.5 OZ package of frozen corn
1/2 cup chopped basil
1/2 cup chopped parsley
1 tsp hot/sweet jelly. (You can use Trader Joe's brand or something from the cheese section like a shili fig spread)

1 tsp jarred pesto
4 TBSP olive oil

2 TBSP butter

4 cloves of garlic, minced

1 shallot, minced

1 tsp sugar
Salt for pasta water

Directions: 
1. Boil water and cook pasta according to directions. Reserve about 1 cup of pasta water
2. Take the sausage out of the casing.
3. Heat 2 TBSP olive oil. Add the sausage to the pan. Cook for about 6-7 minutes, breaking up constantly.
4. Add the shallot and garlic to the pan. Cook for about 1-2 minutes. 

5. Add the pesto and the jam/jelly to the pan. Cook and stir 1 min. 

6. Add the corn to the pan. Stir. 

7. Sprinkle a little of each seasoning in the pan. Cook through about 3-5 minutes.

8. Taste for seasoning. Here is where I add the tsp of sugar to bring out the sweetness of the corn. 
9. Turn heat to lowest setting. Using two large wooden spoon, carefully toss in mascarpone, basil, parsley, 2 TBSP butter and Asiago. As you toss, you can add pasta water as needed to finish the sauce and ensure the pasta is not dry. I end up using about 1/2 cup past water. 
10. Serve with parmesan to top and maybe a little extra red pepper.

Wine
B de Loudenne
2010
Bordeaux, France
90% merlot, 10% cabernet