Black Pasta in a Pink Gorgonzola Sauce

This recipe is something I made up. I just like all the ingredients, so I threw them together and it is really good.

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 647 Calories

Ingredients

• ¼ cup half-and-half cream
• 1 cup white wine
• ¼ cup grated Parmesan cheese
• 1 cup chicken stock
• salt and freshly ground black pepper to taste
• 5 cloves garlic, minced
• 1 (6 ounce) can tomato paste
• ¼ cup extra virgin olive oil
• 8 ounces Gorgonzola cheese, crumbled
• 3 shallots, minced
• 1 (16 ounce) package black squid ink pasta
• 5 (1/2 ounce) slices prosciutto, diced
• 6 leaves fresh basil, cut into thin strips

Recipe Instructions

Step 1

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.

Step 2

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.