Dice prosciutto. Heat large skillet and cook bite-size pieces of prosciutto until crispy (stirring constantly for about 1 minute. Remove prosciutto from skillet and place to the side.
Reduce the heat on the skillet to medium. Pour the petite diced tomatoes, water, salt, Italian seasoning, and granulated sugar in the skillet. Mix well then add in the corkscrew pasta, asparagus spears, frozen green peas, and fresh basil leaves. Give one good mix, place lid on skillet, and bring the skillet to a boil. Reduce heat to medium once boiling and cook for 12-15 minutes until pasta is cooked and al dente.
Divide pasta evenly among bowls and top with bite-size prosciutto pieces, freshly grated Parmesan cheese and additional chopped fresh basil.
Meat - If you don't have prosciutto you can use pancetta, guanciale, or even bacon.
Vegetables - If you don't like these vegetables or don't have them on hand you can also mix in broccoli or spinach. Or remove the vegetables.
Pasta - If you don't have corkscrew or cavatappi pasta you can also use ziti, bow tie pasta, or rotini pasta.
Creamy Pasta - Add a half cup of heavy cream toward the last 2 minutes of cooking to make a creamy tomato sauce.