Salt
8oz rotini
1 T. olive oil
4oz prosciutto, diced
1/2 C chopped red onion
1 C heavy cream
1 8oz pkg (1 C.) fresh sugar snap peas
Grated Parmesan cheese
Black pepper

Bring a large pot of water to a boil over high heat. Add salt, if using, and stir in the rotini. Reduce the heat to medium-high and cook the rotini, uncovered, until al dente, 8 minutes.
Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the prosciutto and onion, reduce the heat to medium, and cook, stirring, until the onion is soft, 3 minutes. Pour in the cream, increase the heat to medium-high, and bring to a boil. Lower the heat to medium-low and let the mixture simmer, stirring often, until it has reduced slightly, 2-3 minutes.
After the rotini has cooked for 5 minutes, add the sugar snap peas to the pot and cook them until they turn bright green and are crisp tender. Drain the rotini and sugar snaps well in a colander, shaking it a few times to remove any water that might still cling to the pasta. Return the rotini and sugar snaps to the pot. Spoon the sauce over them and stir to coat the pasta well. Serve at once with Parmesan cheese and pepper on the side.