Peel and finely chop the onion.

Cut the provola cheese into small cubes.

Heat the olive oil in the skillet over medium heat.

Add the chopped onion and sauté it until golden.

Add the crumbled Italian sausage to the skillet.

Cook the sausage until browned and fully cooked.

Add the peas and stir them into the sausage.

Pour the canned tomatoes into the skillet.

Season the sauce with dried oregano, salt and black pepper.

Simmer the sauce over medium-low heat for 15 to 20 minutes.

Preheat the oven to 180°C (350°F).

Bring a large pot of salted water to a boil.

Cook the short pasta until just al dente.

Drain the pasta thoroughly in the colander.

Combine the drained pasta and sausage sauce in the mixing bowl.

Spread half of the pasta mixture in the ovenproof baking dish.

Scatter half of the cubed provola over the pasta layer.

Add the remaining pasta mixture to the baking dish.

Top the pasta with the remaining provola cubes.

Sprinkle the Parmigiano Reggiano evenly over the surface.

Bake the pasta for 20 to 25 minutes until golden and bubbling.

Rest the baked pasta for 5 minutes before serving.