Vodka Rigatoni

• 1/4 lb (.1 kg). prosciutto, chopped
• 1 pint heavy cream
• 1 can (28 oz (784 grm).) crushed tomatoes
• 1 shot vodka, or to taste
• 1 jar (7 oz (196 grm).) roasted red peppers, drained a little, and cut into strips
• 2 tsp (10 ml). garlic powder
• 2 tsp (10 ml). parsley flakes
• 1-1/2 tsp (7 ml). sugar
• 1 tsp (5 ml). salt
• 1/4 tsp (1 ml). black pepper
• 1/8 tsp (1 ml). cayenne pepper
• 1 cup (225 ml) grated romano cheese
• 1 lb (.5 kg). rigatoni, cooked according to manufacturer's directions
• 1 cup (225 ml) frozen peas, cooked (optional)

1. Mix all sauce ingredients together, except for rRomano cheese, in medium saucepan over medium-high heat.
2. Stir constantly until it comes to a boil.
3. Reduce heat and stir in Romano cheese; let simmer 1 minute.
4. Stir into cooked rigatoni and top with peas, if using.

heavy cream, tomatoes, shot vodka, red peppers, garlic powder, parsley flakes, sugar, salt, black pepper, cayenne pepper, romano cheese, rigatoni, frozen peas

Taken from online-cookbook.com/goto/cook/rpage/0002BD (may not work)