Method

1. Heat the oil in a non-stick pan over a medium heat and add the chilli and garlic.
2. As the garlic and chili just begins to sizzle, add the onion and red pepper and gently cook for 10 minutes until soft.
3. Next add the tinned tomatoes and simmer for 20 minutes.
4. Cook the pasta according to packet instructions, omitting any salt.
5. Finish the sauce by breaking up the tomatoes with the back of a wooden spoon, then stir in the mascarpone, herbs or basil, chickpeas, spinach and freshly ground black pepper and mix until you have a rich sauce.
6. Drain the pasta before coating in the sauce and serve.