1 pound linguine (any other pasta is fine and fresh is ideal since sauces cling better to fresh pasta)
kosher salt
3 tablespoons olive oil
4 cloves garlic, chopped finely
1 shallot, chopped finely
1 35-ounce can Italian plum tomatoes (preferably San Marzano) with liquid
kosher salt and freshly ground black pepper to taste
red hot pepper flakes (the amount depending on how hot you like it)
1½ cups fresh or frozen peas (optional)
1 cup heavy cream
¼ lb sliced prosciutto (optional, but taste it before buying if using; you don't want it too salty)
2 tablespoons unsalted butter
1 cup freshly grated Parmigiano-Reggiano or freshly grated Parmesan cheese
chopped fresh Italian parsley (optional)