This serves four as starter, two as a main course. Get started on the sauce before cooking the pasta, but you can certainly get the water on to boil for it. Heat up half the olive oil in a decent sized frying pan and cook the onions over a high enough heat so that they start to get a little colour on them. Chop up the salami into small chunks and add it in. The fat will start to render down and the salami should start to crisp up. Add the chilli flakes.

To calm down the browning action, put all of the chopped cherry tomatoes into the pan and season really well. Add the garlic, turn up the heat and then add the wine and cook out so that a good bit of liquid starts to evaporate. Add the cream and simmer for a couple more minutes and turn off the heat.

Cook the pasta in plenty of boiling water and then drain and toss with the last two tablespoons of olive oil. Taste the pasta sauce. Season the pasta and then mix with the sauce.

Toss in some rocket at the last minute so that it just wilts (rather than gets all slimy), and serve in bowls with some grated cheese and plenty of black pepper.