John'S Hot-And-Hoppin' Cavatappi

• 2 cups water
• 1 1/2 cups frozen black-eyed peas
• 1 teaspoon dried thyme
• 2 bay leaves
• 1/2 cup chopped sun-dried tomatoes, packed without oil
• 1 1/2 teaspoons hot pepper sauce (such as Cajun Chef)
• 4 cups hot cooked cavatappi (about 6 ounces uncooked spiral-shaped pasta)
• 1/2 cup sliced green onions
• 1/2 cup chopped fresh parsley
• 3 ounces very thinly sliced prosciutto or lean ham, chopped
• 1/4 cup hot pepper sauce (such as Cajun Chef)
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon dry mustard
• 2 tablespoons finely chopped fresh green chile or canned chopped green chiles, drained
• 3 garlic cloves, minced

1. Combine first 4 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until tender. Add tomatoes and 1 1/2 teaspoons pepper sauce; simmer 5 minutes or until tomatoes are tender. Drain black-eyed pea mixture in a colander over a bowl, reserving 2 tablespoons cooking liquid. Discard bay leaves.
2. Combine black-eyed pea mixture, pasta, onions, parsley, and prosciutto in a large bowl. Combine reserved cooking liquid, 1/4 cup pepper sauce, and remaining ingredients in a small bowl, and stir well with a whisk. Pour chile mixture over pasta mixture, and toss well. Serve warm or at room temperature.

water, frozen blackeyed, thyme, bay leaves, tomatoes, hot pepper, cavatappi, green onions, parsley, very, hot pepper, extravirgin olive oil, dry mustard, fresh green chile, garlic

Taken from www.myrecipes.com/recipe/johns-hot-and-hoppin-cavatappi (may not work)