Penne alla Vodka with Prosciutto and Peas – Rachael Ray

Ingredients

• 1/4 cup olive oil
• 1/4 pound prosciutto di Parma ends, cut into 1/4-inch dice
• 1 small onion, finely chopped
• 1 small rib celery from the heart with leafy tops, finely chopped
• 4 cloves garlic, finely chopped
• Salt and pepper
• 1 cup vodka, such as Tito’s organic
• 1 can D.O.P. Italian tomatoes (28-32 ounces)
• 1 cup passata, tomato puree or tomato sauce
• 1/2 cup heavy cream
• A handful of tarragon leaves, chopped or a few leaves of basil, torn
• 1 cup fresh shelled peas or defrosted organic frozen peas
• Freshly grated Grana Padano cheese or Parmigiano Reggiano cheese