Creamy Tomato & Bell Pepper Pasta

Place an oven rack in the center of the oven; preheat to 450°F. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Line a sheet pan with foil. Wash and dry the fresh produce. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then large dice. Transfer to the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 6 minutes. Leaving the oven on, remove from the oven.

Meanwhile, peel and roughly chop 2 cloves of garlic. Place the tomatoes in a bowl; gently break apart with your hands. Halve the baguette. Roughly chop the parsley leaves and stems.

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 10 to 12 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving ½ cup of the pasta cooking water, drain thoroughly and return to the pot.

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sausage. Cook, stirring frequently and breaking the meat apart with a spoon, 5 to 7 minutes, or until lightly browned. Add the chopped garlic and capers; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the crushed tomatoes (carefully, as the liquid may splatter) and half the Italian seasoning; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until the sauce is thickened and the sausage is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

Add the halved baguette, cut side up, to the other side of the sheet pan of partially roasted peppers. Drizzle with olive oil and season with salt and pepper. Carefully top each baguette half with the fontina and remaining Italian seasoning. Return to the oven and roast 5 to 7 minutes, or until the cheese is melted and the peppers are tender when pierced with a fork. Remove from the oven. Carefully transfer the cheesy bread to a cutting board; when cool enough to handle, halve crosswise.

To the pot of cooked pasta, add the sauce, butter, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the butter is melted and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Stir in the mascarpone and roasted peppers until combined. Taste, then season with salt and pepper if desired. Serve the finished pasta with the cheesy bread on the side. Garnish the pasta with the romano and chopped parsley. Enjoy!