Tortellini with Prosciutto, Peas and Tomato Vodka Cream Sauce

They are actually tortonis.
I saw them whilst at Whole Foods and HAD to buy them.

That's my story and I'm stickin' to it.

One of these days I will try to make these by hand but for now, I am very happy with these.

The Nudge will enjoy eating them a 2nd time on Monday.

Tortoni with Prosciutto, Peas, Red Peppers and Tomato Vodka Cream
* 1 (20-ounce) package fresh cheese or spinach tortellini
* 1 (10-ounce) package frozen petite green peas, thawed
* 1 teaspoon butter
* 2 garlic cloves, minced
* 2 cups pureed cottage cheese or fat-free half-and-half
* 1/4 cup plus 2 tablespoons freshly grated Romano cheese
* 4 ounces prosciutto or lean ham, coarsely chopped
* 1/2 cup finely sliced red pepper
* 1 cup Sunday Gravy
* 2 tablespoons vodka
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper

Preparation
1. Cook tortellini according to package directions. Add peas during last minute of cooking. Drain pasta and peas, reserving 1/4 cooking liquid; place in a large bowl.
2. While pasta cooks, melt butter in a medium saucepan. Add garlic and red pepper; sauté 30 seconds. Combine half-and-half, gravy and vodka in a small bowl, stirring with a whisk; add to pan. Bring to a simmer; cook 3 to 4 minutes or until thickened, stirring constantly with a whisk.
3. Toss half-and-half sauce, cheese, and remaining ingredients with pasta. Thin with reserved pasta water if too thick.