Fiore Borghese Recipe

Time30m

Serves2

Small flower shaped hollow noodle in a pink Cognac sauce with prosciutto, onions, and parsley.

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Ingredients

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1
Cook the Pasta
Bring a large pot of salted water to a boil. Add the Fiore Borghese pasta and cook according to package instructions until al dente. Drain and set aside.
2
Prepare the Sauce
In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
3
Add Prosciutto
Add the prosciutto to the skillet and cook for another 2-3 minutes until slightly crispy.
4
Deglaze with Cognac
Carefully add the Cognac to the skillet, allowing it to deglaze the pan. Let it simmer for 1-2 minutes until slightly reduced.
5
Add Cream
Pour in the heavy cream and stir to combine. Allow the sauce to simmer for another 5 minutes until it thickens slightly.
6
Combine Pasta and Sauce
Add the cooked Fiore Borghese pasta to the sauce, tossing to coat evenly. Season with salt and black pepper to taste.
7
Garnish and Serve
Remove from heat, stir in chopped parsley, and serve immediately, garnished with additional parsley if desired.