Cook the gluten free spaghetti pasta according to the package instructions. I like to cook my spaghetti al dente, because in the end I'll add the cooked pasta to my pasta sauce.
Meanwhile chop your onions and crush your garlic. I like to have a mix of finely chopped onions and larger chunks.
Open your jar of pear halves. Make sure to save ¼ cup of the juice. Next dice the pear halves into bite sized pieces.
Choose a one of your larger skillets and add tablespoons of oil and over medium heat.
Once the oil is hot, add onions and garlic and sauté over medium-low heat until the onions are transluscent. About 5-7 minutes.
When the garlic and onions are done, add salt, pepper, and smoked sweet paprika. Let it simmer for another 30 seconds.
Next add some of the preserved pear juice. Next add the diced pear, mascarpone cheese, and parmesan cheese allow it to simmer on medium-low heat for another 5 minutes.
Finally, add the cooked gluten-free brown rice pasta to the sauce and let it simmer for another minute. You are ready serve. If you like you can add some freshly grated parmesan cheese.