black pasta in a pink gorgonzola sauce

Ingredients

• Servings: 6
• 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
• 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

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• 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 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.