- 1 (16 ounce) package black squid ink pasta
- 1/4 cup extra virgin olive oil
- 3 shallots, minced
- 5 cloves garlic, minced
- 1 cup white wine
- 1 cup chicken stock
- 8 ounces Gorgonzola cheese, crumbled
- 1 (6 ounce) can tomato paste
- 5 (1/2 ounce) slices prosciutto, diced
- 1/4 cup half-and-half cream
- salt and freshly ground black pepper to taste
- 1/4 cup grated Parmesan cheese
- 6 leaves fresh basil, cut into thin strips
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Heat oil in a large heavy skillet over medium heat. Saute shallots and garlic until lightly golden. Pour in wine and chicken stock. Bring to a boil, and stir in gorgonzola. Add tomato paste and prosciutto; bring to a boil. Stir in half-and-half, reduce heat, and simmer 5 minutes. Season to taste with salt and pepper. Add pasta, and toss to coat evenly. Cook until pasta is heated through. Transfer to serving dish, and garnish with parmesan and basil.
05/19/2018
recipepes.com
Black Pasta in a Pink Gorgonzola Sauce, recipe
PT15M
PT1H
5
455 calories
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