Bring a large pot of water to a boil, then add the salt.
Meanwhile, heat the oil in a large frying pan. Finely chop the onion and sauté it in the oil until softened and lightly golden. Add the cooked ham and cook until golden.
Add the peas, followed by the crushed pomodori pelati, and season with salt. Reduce the heat and simmer gently for 10 minutes.
Meanwhile, add the pasta to the boiling salted water and cook according to the package instructions.
Once the pasta is cooked, drain it and add it to the sauce. Remove the pan from the heat, add the cream, and stir well to combine. Finally, add the chopped parsley.
Serve immediately, finishing each plate with a sprinkling of Parmigiano Reggiano DOP or Grana Padano DOP.