Method Heat the olive in a broad non-stick pan, add the bayleaves and peppercorns and sauté on a medium flame for 30 seconds. Add the onions and garlic and sauté on a medium flame for 2 minutes. Add the capsicum and sauté on a medium flame for another 1 to 2 minutes. Add the tomatoes and salt, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally. Remove the bayleaves and discard them. Add the tomato purée, tomato ketchup, oregano, chilli flakes and sugar, mix well and cook on a medium flame for 1 minute. Add the cream, mix well and cook on a medium flame for another 1 to 2 minutes, while stirring continuously. Add the Penne Pastai, toss gently and cook on a medium flame for 2 more minutes, while stirring continuously. Garnish with fresh cream and cheese and serve immediately with garlic bread.