Step 1

Drain roasted peppers, reserving a small amount of the liquid. Cut peppers into strips.

Step 2

Combine prosciutto, cream, crushed tomatoes, vodka, roasted peppers with reserved liquid, parsley, garlic powder, sugar, salt and black pepper, and crushed red pepper in a saucepan. Cover. Cook over medium heat, stirring often, until the sauce comes to a boil. Reduce heat, and simmer for 30 minutes.

Step 3

Meanwhile, cook pasta according to package directions. Drain, and transfer to a large serving bowl.

Step 4

Stir cheese into the sauce. Stir sauce into rigatoni and top with peas.