Heat the olive oil in a large skillet over medium heat. Add the prosciutto and render for 2 minutes. Add the onion, celery, garlic, salt and pepper; partially cover and cook until very tender, 10-12 minutes. Add the vodka and reduce by half. Add the tomatoes and passata and simmer for 20 minutes to cook the tomatoes down. Add the cream and tarragon or basil and reduce heat to low.
Bring a pot of water to a boil for the pasta. Salt the water, then drop the pasta and cook to al dente.
Add the peas to the sauce to heat through. Add half a cup of the starchy cooking water to the sauce just before draining. Add the pasta to the sauce and toss to combine; adjust the salt and pepper. Serve the penne in shallow bowls topped with cheese.