BLACK PASTA IN A PINK GORGONZOLA SAUCE

Black Pasta in a Pink Gorgonzola Sauce image

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

Provided by Clyde Thomas

Categories World Cuisine Recipes European Italian

Time 40m

Yield 6

Number Of Ingredients 13

Previous Next

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

Steps:

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.

Nutrition Facts : Calories 646.5 calories, Carbohydrate 68 g, Cholesterol 57.2 mg, Fat 27.3 g, Fiber 3.8 g, Protein 23.8 g, SaturatedFat 11 g, Sodium 1005.2 mg, Sugar 6.8 g