Cook the pasta as per package instruction.
At the same time, heat the olive oil in a medium or large pan over medium-high heat.
Once the oil is ready, add minced garlic and cook until it becomes fragrant.
Add chopped tomatoes, salt, pepper, and chili flakes.
Mix, then cover with a lid.
When the tomatoes start to break down, adjust the heat to medium and add the chopped dried tomatoes.
Mix and place the lid back on; continue cooking until the fresh tomatoes have almost completely disintegrated.
Add the mascarpone cheese.
Combine evenly, adjust the heat back to medium-high and bring the mascarpone pasta sauce to a quick boil.
Turn the heat back to medium, taste and adjust the seasoning, then add the cooked pasta.
Mix to ensure that it's properly coated with the sauce, then take the pan off the heat.
Transfer pasta to a plate, then sprinkle some grated Parmigiano Reggiano.
Serve, with chopped fresh parsley leaves, if preferred.