Honey-Glazed Prosciutto Wrapped Fig Pasta

Instructions

1. 1

   Bring a large pot of salted water to a boil for the pasta.

   ~10 min
2. 2

   While the water heats, wrap each fig quarter with a small piece of prosciutto. Set aside.

   ~5 min
3. 3

   Add the rigatoni to the boiling water and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.

   ~12 min
4. 4

   Heat olive oil in a large skillet over medium heat. Add the minced shallots and cook until softened, about 3-4 minutes.

   ~4 min
5. 5

   Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

   ~1 min
6. 6

   Pour in the heavy cream and bring to a simmer. Stir in the grated Parmesan cheese until melted and the sauce is smooth.

   ~3 min
7. 7

   Add the prosciutto-wrapped figs to the skillet and cook for 2-3 minutes, allowing the prosciutto to crisp slightly and the figs to warm through.

   ~3 min
8. 8

   Add the drained rigatoni to the skillet with the sauce and figs. Toss to combine. If the sauce seems too thick, add a little reserved pasta water until desired consistency is reached.

   ~2 min
9. 9

   Drizzle with honey and balsamic glaze. Season with salt and pepper to taste. Toss gently to coat everything evenly.

   ~1 min
10. 10

    Serve immediately, garnished with fresh basil and extra grated Parmesan cheese.