Vesuvio Romesco with Red Peppers, Tomatoes, and Garlic by Sfoglini Pasta

Combine the 1/2 cup Pecorino Romano with the 1/2 cup parsley in a bowl and stir together. Set aside.
Toast the almonds in a large skillet over medium low heat for approximately 5 minutes, tossing the pan occasionally and watching them closely so they do not burn, until they smell nutty. Set them aside to cool, then transfer to a food processor.
Bring a pot of generously salted water to a boil. Begin to cook the pasta.
Meanwhile, drain the red bell peppers of liquid. Add them with the sun-dried tomatoes to the food processor.
Heat the oil in a skillet over medium heat, add shallots, and sauté until soft. Add the anchovies, paprika, and red pepper flakes. Sauté until the anchovies have dissolved. Add the garlic and sauté for about 1 minute more. Transfer to the food processor.
Process everything together until the mixture is nearly smooth, with some small chunks remaining. Transfer the mixture back to the skillet and bring to a slow simmer over low heat, stirring regularly. Stir in the vinegar, the remaining 1/2 cup Pecorino Romano, and mascarpone.
When the pasta is al dente, reserve 1 cup of pasta water before straining.
Add 1/2 cup of reserved pasta water to the sauce and stir to combine. Transfer the pasta to the skillet with the sauce and stir gently to coat. Stir in more pasta water, if necessary, until the sauce is the consistency you like.
Serve with the cheese and parsley mixture.

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