Smoked Salmon and Bell Pepper Spaghetti

Get all the prep done before you start cooking: cut the salmon into strips, mince the garlic and chop the parsley.
Cut the bell peppers in half, remove seeds and veins, then cut the bell peppers into thin slices.
Heat oil in a large pan over medium-high. Add bell peppers and cook, while stirring occasionally until soft, for about 8-10 minutes. Lower the heat if the peppers brown too fast.
In the meantime, cook spaghetti in a large pot of generously salted boiling water, until al dente. Drain, reserving 1/4 cup cooking water.
Add garlic to the peppers, cook until fragrant, about 1 minute. Add spices and tomatoes, cook for 5 minutes. Pour in white wine, and cook for about 2 minutes. Stir in tomato paste, mascarpone and parsley. Add a splash of cooking water and stir until combined. Simmer for 2 minutes.
Toss with spaghetti and add smoked salmon. Simmer, while gently tossing, for 1 minute. Add more cooking water to create a glossy sauce. Adjust salt and pepper to your own taste.
Divide pasta among deep bowls, top with grated parmesan and some extra red pepper flakes. Enjoy!