Preheat the oven to 450°. Spread the prosciutto onto 2 sheet trays in a single layer and bake from 7-8 mins, until crispy. Remove from the oven and set aside.
Melt the butter with olive oil in a high walled sauté pan over medium heat. Add the figs to the sauté pan and cook for 5 mins, until they start to caramelize. Next, add the garlic and cook for an additional 2 mins. Then add the pine nuts, sage, and pinch of crushed red pepper to the sauté pan, seasoning with salt and pepper, and stir to combine. Reduce the heat to low and let the pine nuts toast while the cavatelle cooks.
Add cavatelle with a pinch of salt to boiling water. Boil 18-20 min. After draining, add cavatelle to the sauté pan, using a little pasta water if necessary to help coat the pasta.
Serve cavatelle topped with crispy prosciutto, burrata, and a drizzle of balsamic glaze.
Barbara is a self-taught foodie. From a young age, being in the kitchen has always been fascinating to her. Developing recipes using all of Borgatti’s pasta products is a dream job come true.