For the sauce, peel and finely chop the garlic. Heat the oil in a saucepan. Sauté the garlic in it. Add the tomatoes and stew covered for about 10 minutes. Stir in Robiola. Season to taste with salt, sugar and peperoncini.
Cook the pasta in 3-4 l boiling salted water (approx. 1 teaspoon salt per litre) according to the instructions on the packet. Slice Parmesan cheese into shavings with a peeler. Peel and finely chop the onion. Clean, wash and cut leek into rings.
Peel and wash the carrots and cut them into thin strips. Rinse salmon, dab dry and cut into pieces.
Drain the pasta. Heat butter. Sauté onion, leek and carrots in it - they must not brown. Add salmon and fry briefly. Add everything to the tomato sauce and mix with the noodles.
Sprinkle the parmesan shavings over it.