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1
Preheat the oven to 350.
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2
Cook the pasta in a large pot of boiling salted water, stirring occasionally, until al dente.
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3
Drain and return to the pot.
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4
Puree the tomatoes in a blender or food processor.
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5
Pass the puree through a fine sieve to remove the seeds.
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6
Heat 1 tablespoon of the olive oil in a large skillet.
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7
Add the sausage and cook over moderately high heat, stirring the meat and breaking it up with the side of a wooden spoon, until browned and cooked through, 8 to 10 minutes.
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8
Transfer the sausage to a plate and set aside.
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9
Wipe out the skillet.
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10
In the same skillet, heat the remaining 1 tablespoon of olive oil.
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11
Add the garlic and cook over moderate heat until golden, about 1 1/2 minutes.
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12
Add the onion and cook until softened but not browned, about 5 minutes.
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13
Stir in the tomato puree, heavy cream and oregano and season lightly with salt and pepper.
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14
Simmer the sauce over moderately low heat for 10 minutes.
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15
Add the sausage and ham and simmer for 10 minutes longer.
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16
Stir the sauce into the pasta along with the peas and season with salt and pepper.
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17
Transfer the pasta to a 9-by-13-inch baking dish and sprinkle with the Parmesan.
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18
Bake for 10 minutes, or until the pasta is heated through and the Parmesan is melted.
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19
Serve hot.
