Vodka Rigatoni

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

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.

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

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