Fill a medium pot (or large for 4 servings) 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the stem of the pepper(s). Halve lengthwise; remove the ribs and seeds, then medium dice. Peel and roughly chop 2 cloves of garlic (or 4 cloves for 4 servings).

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water (or 1 cup for 4 servings), drain thoroughly and return to the pot.

Meanwhile, in a large nonstick pan, heat a drizzle of olive oil on medium-high until hot. Add the pork and Italian seasoning; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 5 minutes, or until lightly browned. Carefully drain off and discard any excess oil. Add the diced pepper(s) and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened and the pork is cooked through.

Add the tomato paste to the pan. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Carefully add 1/4 cup of water (or 1/2 cup for 4 servings); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the sauce is slightly thickened. Turn off the heat.

To the pot of cooked pasta, add the cooked pork and sauce and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until combined. Turn off the heat. Stir in the mascarpone and romesco sauce until thoroughly combined and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the parmesan. Enjoy!