Cook the penne according to the packet directions.
In a large frypan saute the pepperoni until crispy (about 5 to 8 minutes). Drain all but 1 tablespoon of the grease. Add the eschalots and garlic. Cook until translucent. Stir in the tomatoes and simmer for about 3 minutes.
Stir in the cream and cook until reduced (about 8 minutes). Add the parsley and remove from the heat.
Add the drained pasta and toss, garnish with Parmesan cheese.