John's Hot-and-Hoppin' Cavatappi

Ingredients

• 2  bay leaves 
• 1.5 cups pea-mond dressing frozen
• 4 cups cavatappi hot spiral-shaped cooked uncooked ( 6 ounces pasta)
• 1 teaspoon thyme dried
• 0.5 teaspoon ground mustard dry
• 0.5 cup parsley fresh chopped
• 3  garlic clove minced
• 2 tablespoons chilis fresh green canned drained finely chopped chopped
• 0.5 cup spring onion sliced
• 1 tablespoon olive oil extra virgin extra-virgin
• 0.3 cup hot sauce hot (such as Cajun Chef)
• 1.5 teaspoons hot sauce hot (such as Cajun Chef)
• 3 ounces pancetta lean very thinly sliced chopped
• 0.5 cup sun-dried olives packed chopped
• 2 cups water 

Equipment

• bowl
• sauce pan
• whisk
• colander

Directions

1. Combine first 4 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until tender.
2. Add tomatoes and 1 1/2 teaspoons pepper sauce; simmer 5 minutes or until tomatoes are tender.
3. Drain black-eyed pea mixture in a colander over a bowl, reserving 2 tablespoons cooking liquid. Discard bay leaves.
4. Combine black-eyed pea mixture, pasta, onions, parsley, and prosciutto in a large bowl.
5. Combine reserved cooking liquid, 1/4 cup pepper sauce, and remaining ingredients in a small bowl, and stir well with a whisk.
6. Pour chile mixture over pasta mixture, and toss well.
7. Serve warm or at room temperature.