Autentico Vodka Rigatoni with Prosciutto & Peas

Serves 4

16 oz	Pastene Italian Rigatoni
2 Tbsp	salted butter
12	thin slices prosciutto, cut into ribbons
2	16 oz jars Autentico Vodka Sauce
1 cup	fresh or frozen peas
	sea salt, black pepper and red pepper flakes to taste
	Pastene Grated Romano Cheese to taste
⅓ cup	reserved pasta water
1 cup	parmigiano reggiano cheese, shaved

by Alexia @Uhadmeatkitchen

Bring a large pot of salted water to a boil.
In a non-stick skillet on medium heat, melt the butter and add in the prosciutto.
Saute the prosciutto until crispy. Add in peas and the vodka sauce, reduce heat to low and simmer.
Cook the Rigatoni until al dente, drain well (reserving ½ cup pasta water) and add to the sauce.
Add in the reserved pasta water and fold in the romano cheese. Toss to thoroughly coat the pasta.
Plate, top with shaved parmesan cheese and enjoy.

Autentico Vodka Rigatoni with Prosciutto & Peas￼