Recipe for "Peas, Peppers, and Prosciutto Sauce with Cream" from "Essentials of Classic Italian Cooking" by Marcella Hazan. I made 1/2 the recipe (but I used only 1 red bell pepper and pecorino romano instead of Parmesan cheese). This dish is fairly quick to prepare and can easily be made on a weeknight. I added a bit of the pasta cooking water to help keep the sauce liquid. I added about 1 tsp of salt to the pasta sauce.
If I make this again, I would include a little bit more cream so that the pasta has more creamy sauce. When I warmed the leftovers up for William, I first heated some extra cream in the pan and boiled it until it thickened and then I added the leftover pasta and heated it until everything was warm. William said it tasted even better the second day (I think probably because the sauce was creamier).
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