1. Cook pasta in a saucepan of boiling salted water until tender. Drain.
2. Meanwhile, add onion, capsicum, salami and cabanossi to a non-stick frying pan. Cook, stirring, until onion is soft. Stir in cream. Bring to boil. Simmer for 5 minutes, or until sauce is slightly thickened. Remove from heat.
3. Add pasta, pizza sauce, 1 cup of the cheese and half the olives. Stir to combine. Season with salt and pepper.
4. Spoon mixture into an ovenproof, freezerproof dish (10-cup capacity).
5. Sprinkle tomatoes and remaining cheese and olives over pasta.
6. Place dish on an oven tray. Cook uncovered in a moderate oven (180C) for about 25 minutes, or until cheese is melted and golden brown. Stand for 5 minutes before serving.
7. Serve pasta garnished with chopped fresh parsley.

To freeze: Make recipe to end of step 4. Allow to cool for 15 minutes. Cover tightly with plastic wrap. Label and date. Freeze for up to 2 months.

To serve: Thaw pasta in its dish in refrigerator. Remove plastic wrap. Finish to step 5. Cover dish tightly with foil. Place on an oven tray. Cook in a hot oven (200C) for
about 1½ hours, or until hot. Remove foil. Cook uncovered for a further 20 minutes, or until cheese is browned. Finish to step 7.