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In a large pot, sweat the onions in ample extra virgin olive oil over low heat for at least 15 minutes, up to 30. The longer the better, but don’t let them brown.
When the onions are clear and fragrant, add a big glug of wine and cook off the liquid for a minute or two, until you can’t smell the alcohol anymore.
Add the tomatoes, basil and bay leaves and cook over medium heat, stirring every so often, until most of the liquid has been reduced, about 30 minutes. You can set this aside until you’re ready to make the pasta. (Remove the bay leaves before serving.)
To finish the dish, boil lots of water in a separate pot. Cook your pasta in heavily salted, vigorously boiling water until it’s very al dente (just a bit undercooked) then strain (it will continue cooking slightly in the sauce).
Meanwhile, as the pasta boils, turn up the heat up under the tomato sauce and add in the frozen peas.
Grate your Parmigiano.
When the pasta is just about ready, but still a teensy bit underdone, add the strained pasta to the bubbling sauce, add in the cream and a handful of Parmigiano, stirring and cooking for a few minutes, until the pasta is perfectly al dente.
Serve in individual bowls with extra grated cheese and a drizzle of extra virgin olive oil on top.