Cook a box of pasta according to packaging instructions in a stock pot with boiling water with a generous 3-finger pinch of kosher salt and a little olive oil. Stir well to avoid the pasta from sticking together.

While the pasta cooks, in a wide skillet over medium to high heat, circle once around the pan with olive oil and add the diced ham and onion slices. When the onions are translucent, add the minced garlic, black pepper to taste, a small two-finger pinch of red pepper flakes and Italian seasoning. To release the fragrance of the dry seasonings, place a quarter-size on your palm and rub your palms together over the skillet. Stir to coat and mix well.

Add chicken stock, heavy cream and a splash of white wine or dry vermouth. Stir and mix well. Add a few tablespoons of basil paste. Allow to simmer, bubble and thicken slightly.

Note: If the sauce is too thin, make a chicken stock slurry. In a Pyrex cup whisk until smooth 2 tablespoons of cornstarch and about ½ cup of chicken stock (or water). Add to the sauce and stir to combine until smooth.

Reduce heat, add Parmesan cheese and frozen peas. Stir well to combine.

Using a kitchen spider spoon, transfer the pasta to the skillet and toss to coat the pasta. Cook for a few minutes to evaporate some of the extra pasta water.

Taste to reason. Add more Parmesan cheese and garnish with basil or parsley.