Transfer the garlic and Calabrian peppers to a food processor and pulse until minced. Set aside.

Place a large pot of well-salted water on the stove and turn the heat to high.

As you wait for the water to boil, prepare the sauce. Heat the olive oil in a wide, ovenproof pot over medium heat. Add the shallot and cook for 3–5 minutes until it begins to soften.

Add the minced peppers and garlic to the shallot and cook for 1 minute. Add the tomato paste and mash it lightly into the aromatics and cook for 2 minutes until it deepens in color. Be careful not to burn the garlic!

Add the hot honey and the canned tomatoes into the pot and add 1/4 cup water. Season with salt and pepper. Bring to a boil and then reduce heat and simmer for 20–30 minutes.

Once the water is boiling, add the pasta and cook according to package instructions. Right before draining, scoop out 1/4 cup pasta water. Drain the pasta and set it aside.

Before finishing the sauce, prep the cheese. Cut the mozzarella log in half. Dice half the log into bite-sized cubes and thinly slice the remaining half into thin rounds.

Taste the sauce and season to your preferences. Add half the basil leaves to the sauce along with the baby spinach and stir until wilted. Add the diced mozzarella to the sauce and toss to combine.

Pour in the reserved pasta cooking water along with the cooked pasta and toss to coat. Turn off the heat.

Turn the broiler on. Arrange the mozzarella rounds on top of the pasta and drizzle with extra virgin olive oil. Transfer to the broiler and broil until the cheese is bubbly and golden brown, about 5-6 minutes, depending on your broiler.

Scatter the remaining basil leaves on top of the pasta and divide the pasta between shallow bowls. Serve with a touch more hot honey if you like. Enjoy!