Cut the raw ham into small strips and sauté in olive oil together with the garlic and peperoncino.
Add the tomato sauce, season with salt and pepper and let it heat up. Finally, add the cream, Parmesan cheese and parsley.
Cook the spaghettini in plenty of boiling salted water until al dente, drain and mix with the sauce.
Tip: Strain the spaghettini just before they are cooked al dente. Then mix with the sauce in a large pan and cook immediately. This way the pasta absorbs the sauce better.
Wash and chop the onion, garlic, carrots, celery and leek.
Sauté the onion and garlic in olive oil. Add the finely chopped carrots, celery and leeks, fill with the Pomodori Pelati and bring to the boil. Simmer gently for about 1 hour. Season with salt, pepper, sugar and basil leaves.
Pass through a vegetable mill (a hand-operated "Flotte Lotte") and fill into jars. Store in the refrigerator.