For the Burst Tomatoes

• Drizzle the cherry tomatoes with olive oil. Roast in a 400 degree F oven until they burst open and the juices begin to caramelize, about 15-20 minutes.
• Remove from oven.

For the Roasted Red Peppers:

On a gas stove:

• Put the red peppers directly on the burner grates with the fire on medium-high. Rotate the peppers as each side turns black, including the top and bottom. Continue until the entire pepper is charred.
• Alternatively the peppers can be charred under the broiler or on the grill.
• Put the peppers in a bowl and cover with plastic wrap and let rest for 10 minutes. This will allow the peppers to steam and the skin to loosen. Remove the charred skin from the peppers and chop.

For the Pasta:

• Cook the pasta as directed on the package.

For the Sauce:

• Heat 2 tablespoons olive oil in a large pan. Add onions and saute until softened and golden brown.
• Add garlic and sundried tomatoes. Saute for 1 minute.
• Add roasted red peppers, Italian seasoning, crushed tomatoes, chicken bouillon cube, crushed red pepper, salt, and pepper. Let simmer on medium-low for 5 minutes.
• Add mascarpone cheese and stir until combined. When heated through, stir in parmesan cheese until melted.
• Stir in spinach and cook for 1 more minute.
• Turn off heat and stir in fresh basil.
• Add drained pasta to sauce and mix to combine.
• Stir in chicken if using.
• Gently stir in burst tomatoes and their juices.