Black Pasta in a Pink Gorgonzola Sauce recipe
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Ingredients
- 1 (16 ounce) package black squid ink pasta ¼ 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 ¼ cup half-and-half cream salt and freshly ground black pepper to taste ¼ cup grated Parmesan cheese 6 leaves fresh basil, cut into thin strips
Nutrition Info
- 646.5 caloriescarbohydrate: 68 gcholesterol: 57.2 mgfat: 27.3 gfiber: 3.8 gprotein: 23.8 gsaturatedFat: 11 gservingSize: -sodium: 1005.2 mgsugar: 6.8 gtransFat: : -unsaturatedFat: : -
Directions Black Pasta in a Pink Gorgonzola Sauce
Directions
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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.