Deseed the peppers and chop. Dice the onion. Add with oil, to a heavy-bottomed, high- sided pot over low heat. Place the lid on, and cook slowly for 15-20 minutes, occasionally stirring until the peppers soften, and the onions become translucent.

Add the garlic, season with salt, pepper, and a dash of nutmeg to taste, and cook for 2-3 minutes more. As the ingredients continue to cook low and slow, the onions become more translucent while the peppers infuse the oil and spices, loading it with flavor.

While the peppers are cooking, put a large pot of salted water on to boil. Add the penne pasta to the boiling water and cook according to the instructions: drain, and reserve about ½ cup of the pasta cooking water.

Add the mascarpone and slowly melt the cheese into the pepper and onion mixture, adding a little of the reserved pasta cooking water in (if needed) to make a creamy sauce.

Before serving, add one or two handfuls of fresh baby spinach, tossing lightly to combine, and wilt the spinach.

To serve, divide into bowls and sprinkle with freshly grated parmesan cheese!