Vodka Rigatoni

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

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

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

Stir cheese into sauce. Stir sauce into rigatoni and serve.

NOTE: Aysha fixed this as her vegetarian dish (leaving out the prosciutto) at Christmas. The original recipe (I cut it in half) called for a 28 ounce can of crushed tomatoes. I used a 14 ounce can of tomatoes with mild chilies. The total recipe called for 1/4 teaspoon of black and 1/8 teaspoon of red pepper, but it wasn't very spicy, so I just did 1/4 teaspoon of each in the half. I also put in 1/4 cup vodka, which cooks away anyhow, as the original 2 tablespoons left no hint of it at all. I also used some left over roasted red peppers in balsamic vinegar which I had in the refrigerator. Somewhere there may be a 7 ounce jar (which is what the original recipe called for) of roasted red peppers, but neither Aysha nor I have been able to find them either in Atlanta or Ft. Myers! The recipe also says to top the pasta with 1/4 cup green peas. That didn’t appeal to me so I didn't. Both Michael and I lived the flavors in this dish and consequently, it is one of our "keepers."