Farfalle in Vodka Sauce with Snow Peas

1/4 pound prosciutto, chopped
2 cups cream
1 (28 ounce) can crushed tomatoes
3/4 cup vodka, or to taste
2 tablespoons chopped fresh parsley
2 teaspoons garlic powder
1 1/2 teaspoons white sugar, or to taste
1 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon crushed red pepper, optional
1 cup grated Parmesan cheese
1 pound Farfalle
8 ounces snap peas, blanched; optional

Combine prosciutto, cream, crushed tomatoes, vodka, roasted peppers with 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 or until liquid has evaporated.

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

Toss sauce, Parmesan cheese, pasta and peas. Serve in warm bowls.

Servings 4