I wanted to postpone trying this pasta dish until the bountiful display of fresh produce at the green market had died down, but as I recently didn't have the time to visit said market (for some reason or another), now seemed as good a time as any. The dish (or rather the sauce, otherwise it would be a 6-P pasta ;) ) derives it's name from the Italian names of the main ingredients: tomato (pomodoro), cream (panna), parmesan (parmegiano), parsley (prezzemolo) and pepper (pepe). It's definitely a keeper, but probably only as a special treat due to the generous amount of cream (remember, any fat in a dish which you can see, is not bad for you) .
Adapted from Cinque Pi from No Kitchen for Old Men
1/2 pound pasta
1 Tbsp tomato paste
3/4 cup cream
1 cup parmesan, grated
1/2 cup parsley, chopped
black pepper, freshly grated
Cook the pasta according to manufacturer's instructions.
Meanwhile, roast the tomato paste in a skillet for two minutes or so, then deglaze with the cream. Let the cream come to a simmer and add the parmesan, stir until the parmesan has melted. Add some pepper, a dash of nutmeg and salt to taste. Drain the pasta and toss with the sauce.