1. Preheat your oven to 400 degrees and bring a large pot of salted water to a boil. To make the crispy prosciutto, line a baking sheet with foil, then top with a baking rack. Lightly spray the rack with cooking spray, then add the slices of prosciutto trying not to overlap any of the slices. Bake for 10-11 minutes. Carefully remove from the oven and place the prosciutto slices onto a paper towel lined plate to absorb excess oil. Once the prosciutto has cooled enough to safely touch, crumble the slices into bite-sized pieces.

2. While the prosciutto is baking, cook the mezzi rigatoni according to box directions. As the pasta is cooking, carefully reserve 1 ladle of water.

3. While the pasta is boiling, begin making the vodka sauce. In a medium pan over medium heat melt the butter then add the grated garlic and cook 1 minute. Add the flour and whisk until combined, cook about 30 seconds. Add the tomato paste and stir to incorporate with the flour…cook another  minutes. Add the half & half and gently whisk to blend the tomato paste into the cream. Then, add the vodka and basil. Bring to light boil, then reduce heat and add the Parmesan cheese, salt, pepper, and garlic powder. Simmer for 8-10 minutes. If the sauce begins to thicken too much, add the reserved pasta water a little at a time.

4. To serve, add the rigatoni a little at a time to the sauce until you have the consistency you like. Mix in the peas. Serve into bowls, top with the crispy prosciutto and extra Parmesan cheese.

Enjoy!