Put the pot of water to boil, add 1 tbsp. olive oil and a pinch of salt.
Cook the farfalle pasta for 20 minutes. Drain the water, give ice shock to the pasta and drizzle few drops of oil to prevent pasta from sticking and keep aside.
In a hot pot with olive oil add chop garlic, onion, leeks, mushrooms, green, red peppers and dried rosemary. Keep sautéing for 2 minutes then add deseeded tomatoes and cook for another 5 minutes until the moisture evaporated.
Add chicken salami and sauté for 2 minutes.
Add the tomato puree and heavy cream together. Start to reduce the sauce for 5 minutes.
Add the farfalle pasta into the pot and toss gently. Finally add chopped chive, grated parmesan cheese then remove from fire and serve as shown in the picture.